Chemical qualities of roasted coconut water

• Main Author: Tay, Lee Ling
• Format: Undergraduate Final Project Report
• Published: 2016
• Online Access: http://discol.umk.edu.my/id/eprint/6618/

This study was done to determine the chemical qualities for coconut water that being roasted compared to non roasted. The pH, titratable acidity, total soluble solid, total phenolic content, antioxidant activity and minerals content of Non-Roasted (NRCW) and Roasted Coconut Water (RCW) were analyzed. Generally, RCW exhibited higher value of pH (5.07) and Total Soluble Solid (TSS) (5.87°B) as compared to NRCW which showed (4.34) and (5.07°B) respectively, except for titratable acidity. The titratable acidity of NRCW (0.201%) was higher than those recorded in RCW (0.171%). Roasting did affect the Total Phenolic Content (TPC) as the TPC of RCW was (45.36 ± 0.265 μg GAE/ml), which was lesser than those found in NRCW (72.87 ± 0.075 μg GAE/ml). Ascorbic acid is used as standard in determining scavenging activity. The standard curve equation obtained is y= 2.17x + 43.76, with correlation coefficient, (R² = 0.9852). It is found that the scavenging activity of NRCW at the highest concentration which is 25 μg/ml showed (96.01 ± 0.100) while in RCW showed (88.81 ± 0.157). The NRCW showed positive correlation (R² =0.124) of TPC and antioxidant activity whereas RCW showed negative correlation (R² = -0.776). Potassium was the most abundantly present in both NRCW (332.500 ± 1.0400mg/L) and RCW (328800 ± 4.7800 mg/L), followed by Calcium, Sodium, Magnesium, Manganese, Zinc and Iron. Minerals such as Potassium, Calcium, and Manganese exhibited reduction after being roasted while Sodium, Magnesium, Zinc and Iron showed increase in RCW. Future study will emphasize on the determination of phenolic components present in RCW.