Where does coconut water come from?
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 are going to answer the question, “Where does coconut water come from?”
Where does coconut water come from?
Coconut water is a liquid endosperm, which accounts for approximately 25% by weight of the whole nut.
It is a drink with a somewhat mildly sweet and acidic flavor (pH 5.6), the color-less clear liquid inside the young green nuts, containing total solids of around 5% by weight. In natural form, the liquid endosperm is present in a hermetic cavity and is sterile in nature.
It contains minerals, amino acids, phytohormones and beneficial bioactive compounds, such as vitamin-C, vitaminB, potassium, calcium, magnesium, sodium, glutamic acid, lysine, arginine, alanine, cytokinin. (1)
How does the harvesting of the coconut change the coconut water?
Each variety of coconut is subdivided into green, yellow and red varieties; however, the coconut water from the green variety is the most consumed as it is sweeter than that from the yellow and red varieties.
The young (tender) coconut (7 months) is preferred over the mature fruit, which is ripened for 12 months. The young fruit also has a larger volume of liquid. (2)
Tender coconut water (TCW) refers to the water when the nut reaches 7–9 months of maturity, and the liquid at this time tastes the sweetest and is also termed as young coconut water.
The water from a nut that is 10–13 months old is the mature coconut water (MCW). TCW has been mainly used as a natural drink while MCW is usually discarded. (3)
What is coconut water’s composition?
Coconut water extracted from young green coconuts contains approximately 5% sugar, comprising fructose, glucose, sucrose, and sugar alcohols. It also contains around 1% ash, primarily consisting of essential minerals such as potassium, calcium, magnesium, phosphorus, and sodium.
Additionally, coconut water contains vitamins, lipids, amino acids, nitrogenous compounds, organic acids, enzymes, and phytohormones, albeit in relatively low concentrations. (2)
What is coconut water’s nutritional profile?
The nutritional profile of coconut water are, per 100g of coconut water:
- Dry solids, 5.01-5.82g;
- energy value, 19 kcal, protein,
- 0.12-0.72g;
- total lipid, 0.07-0.2g,
- ash, 0.39-0.87g;
- carbohydrates by difference, 3.71-4.76g;
- sugars, 2.61-5.23g;
- calcium, 24-27mg;
- magnesium, 6-25 mg;
- iron,traces;
- sodium, 2-105 mg;
- potassium 204-250 mg.
- Vitamin C as ascorbic acid, 2-7 mg;
- vitamin B group (less than 1 mg) traces for tender coconut water.
Delta lactone is responsible for the typical flavor of coconut water; auxin and cytokines are growth hormones present in coconut water. The water content is 206-565 g/nut. (4)
What are the benefits of drinking coconut water?
Coconut water offers numerous health benefits, including rehydration, blood pressure regulation, and improved digestion. (5)
Is coconut water a good source of rehydration?
Yes. Thanks to its carbohydrate and electrolyte content, which includes potassium, sodium, and magnesium, coconut water serves as an effective rehydration solution, guarding against dehydration caused by various diseases or environmental conditions, as well as after physical workouts. (5)
Is coconut water good for blood pressure?
Yes, coconut water can aid in lowering blood pressure among individuals with hypertension. The presence of potassium in coconut water makes it a suitable beverage for supporting heart health and offering protection against strokes.(5)
Is coconut water good for digestion and weight loss?
Yes, the magnesium found in coconut water plays a role in enhancing digestion by maintaining regular bowel movements and preventing constipation.
Furthermore, coconut water hydrates the cells in the body, inducing a feeling of fullness and reducing the tendency to overeat in order to satisfy hunger. This practice of reduced eating, in turn, aids in weight management and water loss. (5)
Is coconut water good for your skin?
Coconut water also contributes to skin health. Dehydration often leads to various skin issues such as itching, scaling, and scars.
By incorporating coconut water into one’s diet, skin health can be improved as it contains vitamin C and antioxidants that promote collagen synthesis, resulting in more radiant and firmer skin. (5)
Are there any disadvantages of coconut water?
Excessive consumption of coconut water has been documented in case reports to result in severe hyperkalemia, along with acute kidney injury and rhabdomyolysis.
Another potential risk associated with coconut water arises from consuming spoiled or contaminated varieties. Contamination with harmful bacteria, such as E. coli, salmonella, and listeria, can occur in spoiled coconut water.
Infections caused by these bacteria can manifest in symptoms such as nausea, vomiting, abdominal cramps, and diarrhea. (3, 6)
Conclusion
In this brief article, we answered the question, “Where does coconut water come from?”
References
- Naik, M., C. K., S., Rawson, A., & N, V. Tender Coconut Water: A Review on Recent Advances in Processing and Preservation. Food Reviews International, 1–22. 2020.
- 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.
- 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.
- L., Sunil & Appaiah, Prakruthi & P K, Prasanth Kumar & A.G., Gopala Krishna. Coconut Water – A Nature’s miracle health drink: Chemistry, Health Benefits, Packaging, Storage, and Technologies: A Review. 1-11. 2020.
- 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,
- Hakimian, J., Goldbarg, S. H., Park, C. H., & Kerwin, T. C. . Death by Coconut. Circulation: Arrhythmia and Electrophysiology, 7(1), 180–181. 2014.
