What is the pH of coconut water?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will provide you with the answer to the question: “What is the ph of coconut water?”, and share some of the benefits of coconut water ingestion.
What is the pH of coconut water?
The pH of coconut water typically falls within the range of 4.6 to 5.6. In terms of water activity, coconut water has a value of approximately 0.99.
These characteristics classify coconut water as a low-acid/high-water activity product, which creates an environment conducive to rapid bacterial growth under optimal conditions.
Coconut water derived from young green coconuts of dwarf palms contains approximately 5% sugar, consisting of fructose, glucose, sucrose, and sugar alcohols.
Additionally, it contains around 1% ash, primarily composed of essential minerals such as potassium, calcium, magnesium, phosphorus, and sodium.
While coconut water contains various components such as vitamins, lipids, amino acids, nitrogenous compounds, organic acids, enzymes, and phytohormones, their concentrations in coconut water are relatively low. (1)
What is pH?
pH expresses the concentration of the ion H+ , represented as [H+], of an aqueous solution as a logarithmic function; pH offers a convenient mechanism of expressing a wide range of [H+] in small positive numbers. The letter, p, is used to denote the negative logarithm to the base10 of.
The pH scale from 0 to 14 covers all the hydrogen ion concentrations found in dilute aqueous solutions and biological systems.
Pure water has a pH of 7 which is considered to be neutral. When pH < 7, the solution is acidic and when pH > 7, the solution is basic or alkaline. Because of the logarithmic function a change of one pH unit represents a tenfold difference in hydrogen ion concentration. (2)
What is coconut’s nutritional value?
One cup (240 mL) of coconut water obtained from a single coconut contains approximately 45-50 grams of calories, around 9 grams of carbohydrates, 1.5 grams of proteins, and 2.5 grams of fibers, along with 6 grams of sugar.
Additionally, coconut water is a rich source of essential nutrients such as vitamin C, manganese, calcium (providing 5% of the Daily Value (DV)), potassium (providing 17% of the DV), sodium (providing 10% of the DV), calcium, and magnesium (providing 15% of the DV).
Due to its electrolyte content, including potassium, sodium, magnesium, and calcium, coconut water is highly hydrating and aids in maintaining proper fluid balance within the body. (3)
How is pH related to the stability of coconut water?
Generally, the low pH and the high sugar concentrations in coconut water are factors that promote the development of yeasts in these beverages.
If the water is removed from the fruit and stored at room temperature, it deteriorates in just a few days. This is because coconut water has an average pH of 5, and therefore microorganisms can grow easily in this natural medium.
After some days of degradation, a rapid decrease in the pH is observed, making the coconut water very acidic and unsuitable for consumption. (4)
Does the pH and composition of coconut water make it a healthy drink?
Yes, because of these physicochemical properties coconut water has several health benefits such as rehydration, blood pressure regulation and digestion.
The carbohydrate and electrolyte content, particularly potassium, sodium, and magnesium, make coconut water an effective rehydration solution for preventing dehydration caused by various diseases or environmental factors, as well as after workouts.
Furthermore, coconut water can aid in reducing blood pressure among hypertensive individuals. Its high potassium content contributes to heart health and offers protection against stroke.
Additionally, the presence of magnesium in coconut water supports digestion by promoting regular bowel movements and preventing constipation. (5)
Are there side effects to coconut water?
The consumption of spoiled coconut water presents a risk due to potential contamination with harmful bacteria, such as E. coli, salmonella, and listeria. Infections caused by these bacteria can lead to symptoms such as nausea, vomiting, cramps, and diarrhea. (3, 6, 7)
Does too much coconut water also have side effects?
Yes, excessive consumption of coconut water has been linked to severe hyperkalemia, acute kidney injury, and rhabdomyolysis, as indicated by case reports. Therefore, it is important to exercise caution and moderation when consuming coconut water.
It is worth noting that coconut water contains fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, which are short-chain carbohydrates. These substances have the potential to draw water into the intestines and cause digestive issues, including diarrhea, in certain individuals.
Considering its sugar content of 6.26 grams per cup, individuals with diabetes should avoid drinking coconut water. It is generally not recommended for people with diabetes to consume it on a daily basis. (3, 6, 7)
Conclusion
In this brief article, we will provide you with the answer to the question: “What is the pH of coconut water?” and share some of the benefits of coconut water ingestion.
References
- Walter, E. H. M., Kuaye, A. Y., & Hoorfar, J. Case study on the safety and sustainability of fresh bottled coconut water. Global Safety of Fresh Produce, 367–382. 2014.
- Blackstock, J. C. The physical chemistry of aqueous systems. Guide to Biochemistry, 11–19. 1989.
- Kim Chin, Gavin Van De Walle,Does Coconut Water Cause or Prevent Diarrhea? Healthline Media LLC. 2021
- Costa, H. B., Souza, L. M., Soprani, L. C., Oliveira, B. G., Ogawa, E. M., Korres, A. M. N. Romão, W. Monitoring the physicochemical degradation of coconut water using ESI-FT-ICR MS. Food Chemistry, 174, 139–146. 2015.
- Wahauwouélé Hermann Coulibaly, et.al. Nutritional profile and functional properties of coconut water marketed in the streets of Abidjan (Côte d’Ivoire), Scientific African, 20, 2023,
- Prithviraj, V., Pandiselvam, R., Babu, A. C., Kothakota, A., anikantan, M. R., Ramesh, S. V., … Hebbar, K. B. Emerging non-thermal processing techniques for preservation of tender coconut water. LWT, 149, 111850. 2021.
- Hakimian, J., Goldbarg, S. H., Park, C. H., & Kerwin, T. C. . Death by Coconut. Circulation: Arrhythmia and Electrophysiology, 7(1), 180–181. 2014.
