AIM

 To study the chemical composition of coconut water.

 To find the pH of a sample of coconut water.
 To identify the anions and cations present in it.
 To detect the presence of carbohydrates, proteins and fats in
the same.
 To compare the Natural coconut water with packages and
processed coconut water products.
 INTRODUCTION
Coconuts grow on large palm trees. Coconut is known scientifically
as Cocos nucifera. Coconut water is an ancient tropical beverage
whose popularity on the international market has been
continuously increasing in recent years.
Uses. Besides its various traditional uses, this refreshing liquid
extracted from the coconut fruit has recently been described as a
“sport beverage” and has drawn the attention of manufacturers as a
natural functional drink.
Composition. Coconut water has a low matter content (2% to 5%
wet basis), mainly comprising sugars and minerals. Quality criteria,
such as the water per nut ratio, Total Soluble Solids (TSS), total
sugar per nut, and [reducing sugars / total sugars] ratio, are good
indicators for estimating the suitability of coconut cultivars for the
production of coconut water. Regarding these criteria, dwarf
varieties are the most suitable cultivars to obtain a tasty product.
Properties. The quality of coconut water can not only be attributed
to sugars and minerals because it also has a typical flavour and some
original properties. Although many authors have cited medicinal
uses or growth-promoting activities, only a few publications have
clearly identified the components responsible for these properties.
 PARTS OF THE COCONUT
The coconut, scientifically known as cocos nucifera, is a fibrous
drupe fruit . Usually ovoid in shape, it comes in various sizes and
colour. In general, a coconut takes about 12 months to mature,
weighing up to 1.2-2kg.

The fruit is the most marketable part; the envelope (mesocarp),

called the husk, is processed into rope, carpets, geotextiles and
growing media. The hard brown shell (endocarp) can be processed
into very high-quality activated charcoal. The inner part of the nut
(endosperm) is divided into two edible parts: a white kernel and a
clear liquid: coconut water.
NUTRITIONAL COMPONEnts and facts

Coconut Water Nutrition Facts

Serving Size 1 cup (240 g)
Per Serving % Daily Value*
Calories 45.6
Calories from Fat 4
Total Fat 0.4g 1%
Saturated Fat 0.4g 2%
Polyunsaturated Fat
0g
Monounsaturated
Fat 0g
Cholesterol 0mg 0%
Sodium 252mg 11%
Potassium 600mg 17%
Carbohydrates 8.8g 3%
Dietary Fiber 2.6g 11%
Sugars 6.3g
Protein 1.8g
Vitamin A 0% · Vitamin C 10%
Calcium 6% · Iron 4%
 Coconut water Aspartic acid 0.070 g
COMPLETE CHEMICAL Glutamic acid 0.165 g
COMPOSITION
Glycine 0.034 g
Nutritional value per 100 g (3.5 oz)
Proline 0.030 g
WATER 95%(95g)
Serine 0.037 g
Energy 79 kJ (19 kcal)
Vitamins Quantity%DV†
Carbohydrates 3.71 g
Thiamine (B1) 3%(0.030 mg)
Sugars 2.61 g
Riboflavin (B2) 5%(0.057 mg)
Dietary fiber 1.1 g
Niacin (B3) 1%(0.080 mg)
Fat 0.20 g
Pantothenic
1%(0.043 mg)
Saturated 0.176 g acid (B5)
Monounsaturated 0.008 g Vitamin B6 2%(0.032 mg)
Polyunsaturated 0.002 g Folate (B9) 1%(3 μg)

Protein(AMINO Choline 0%(1.1 mg)

0.72 g
ACIDS) Vitamin C 3%(2.4 mg)
Tryptophan 0.008 g
Minerals Quantity%DV†
Threonine 0.026 g
Calcium 2%(2mg)
Isoleucine 0.028 g
Copper 2%(0.04 mg)
Leucine 0.053 g
Iron 2%(0.29 mg)
Lysine 0.032 g
Magnesium 7%(25 mg)
Methionine 0.013 g
Manganese 7%(0.142 mg)
Cystine 0.014 g
Phosphorus 3%(20 mg)
Phenylalanine 0.037 g
Potassium 5%(250 mg)
Tyrosine 0.022 g
Selenium 1%(1 μg)
Valine 0.044 g
Sodium 7%(105 mg)
Arginine 0.118 g
Zinc 1%(0.10 mg)
Histidine 0.017 g
Alanine 0.037 g
 Properties
Antioxidant activity The antioxidant ability of coconut water was due to the
increasing interest in the nutraceutical properties of natural products. The
proportion of ascorbic acid in the AEAC was only 6.1% for coconut water.
Antioxidant activity was highest in fresh coconut water samples and
decreased significantly on heating, acid or alkali treatments or dialysis

Growth-promoting factors In comparison with nutrient broth, using

sterilised clarified coconut water as a growth medium reduced the lag phase
and enhanced the log phase of eight different microorganisms including E. coli
and S. aureus.. Cytokinins are a major group of phytohormones. They have
different functions in plants including cell division, seed germination and
tissue differentiation. The presence of both polyols and phytohormones could
explain the growth promoting action of coconut water.

Medicinal and nutraceutical properties As coconut water is considered to

be a natural medicine in different civilisations, it was screened to identify
defense peptides with bactericidal properties. The suitability of coconut water
for intravenous and oral hydration has also been reported. As an intravenous
fluid, infused (500 to 700) mL of coconut water into nine human volunteers
and was found to be successful. Coconut water after exercise is significantly
sweeter, caused less nausea, fullness and no stomach upset. It was also easier
to drink in large quantities than the carbohydrate-electrolyte beverage and
plain water. Concerning blood pressure, coconut water could have a beneficial
effect on human hypertension

Contribution to the nanoworld Coconut water is now entering the

nanoworld. A high-quality NiFe2O4 nanosized powder was prepared by a new
route using a natural proteic solution of coconut water and metal ions . The
interest in using coconut water was that it naturally contains a large protein
chain which can easily bind to metal ions. The magnetic properties of the
resulting nanoparticles were size-dependent. This new method of preparation
was revealed to be a cheap and efficient way to obtain high-quality nickel
ferrite nanosized powders.
 HEALTH BENEFITS
 Supports immune system health: it is anti-viral, anti-bacterial,
anti-fungal, and anti-parasite
 Provides a natural source of quick energy and enhances
physical and athletic performance
 Improves digestion and absorption of nutrients, vitamins, and
minerals
 Improves insulin secretion and symptoms associated with
diabetes
 Helps protect the body from cancers due to insulin reduction,
removal of free radicals that cause premature aging and
degenerative disease
 Reduces risk of heart health and improves good cholesterol
(HDL)
 Restores and supports thyroid function
 Helps protect against kidney disease and bladder infection
 Promotes weight loss
 Helps keep hair and skin healthy and youthful looking,
prevents wrinkles, sagging skin, age spots, and provides sun
protection
 Good Source of Several Nutrients.
 Beneficial After Prolonged Exercise. ...
 Delicious Source of Hydration.
 Apparatus
Test Tubes, Test Tube Holder, Test Tube Stand, Stop Watch, Beaker
Bunsen Burner, China Dish, Wire Gauge, Water Bath, pH-paper,
Dropper, Pipette, Burette, Glass Rod, Filter Paper.

Chemicals used
Chemical Required:- Coconut water, FeSO4 solution, concentrated
H2SO4, AgNO3 Solution, Lead acetate, Ammonium molybdate,
concentrated HNO3 ,Potassium dichromate, NaOH solution,
Methylene blue, Benedicts solution, CuSO4 solution , Sodium
cobaltinitnite Solution, Disodium Hydrogen phosphate , NH4Cl,
NH4OH, (NH4)2CO3, Potassium pyro antimonate universal Indicator
 TEST FOR pH VALUE

EXPERIMENT
Take coconut water in a
china dish and then dip the
pH paper in it and then
compare the color of the pH
paper with the pH chart.
OBSERVATION
The color of the paper when
compared with the chart,
indicates the pH of coconut
water to be 6.4 (slightly acidic
but neutral).

Slight acidity affects the flavour of coconut water. As the coconut

matures, the pH of coconut water increases in alkaline levels. It
becomes less acidic and, coupled with increasing sugar levels,
coconut water tastes sweeter when it is seven to nine months old.

It also influences the thermal processing method required to

package coconut water. With a pH value ranging from 5.9-6.5,
coconut water is above the benchmarked pH value of 6.4. It is
therefore considered a low-acid product, suitable for the growth of
microorganisms.
 TEST FOR ANIONS
S. Experiment Observation Inference
No.
1. Coconut Water + No gas evolved Category A
Dil. H2SO4 (CO32-, SO32-, S2-,
NO2-) Absent
2. Coconut Water + No gas evolved Category B
Conc. H2SO4 (I-, Br-, NO3-,
C2O42-, CH3COO-)
Absent
3. Coconut Water + Deep Yellow PO42- indicated
Conc. HNO3 + color ppt.
(NH4)2MoO4 formed
(Ammonium
Molybdate)

4. Magnesia Mixture Shiny white PO42- confirmed

Test crystalline ppt.
Coconut Water + formed.
Magnesia Mixture.
5. Coconut Water + No ppt. SO42- absent
BaCl2 solution obtained
6. Coconut Water + Fine white ppt. Cl- indicated
AgNO3 + NH4OH dissolves in
NH4Cl solution

7. Chromyl Chloride
Test
Coconut Water + Red vapors Presence of Cl-
conc. H2SO4 + were evolved. further
K2Cr2O7(s) and heat.
Solution turned confirmed.
Then pass the
from colorless
evolved gas through
NaOH solution.
to yellow.
To the yellow Yellow solution
solution add Lead turned to
Acetate. yellow ppt.

8. Coconut Water + White ppt. was Presence of C2042-

Calcium Chloride observed (oxalate anion)
solution was confirmed.
 TEST FOR CATIONS
S. Experiment Observation Inference
No.
1. Coconut Water + No pungent Group 0 cation
NaOH solution smell. (NH4+) absent
2. Coconut Water + No white colored Group 1 cation
Dil. HCl ppt. (Pb2+) absent
3. Coconut Water + No black or Group 2 cations
Dil. HCl +H2S gas yellow ppt. (Cu2+, As3+)
obtained absent
4. Coconut Water + No white or Group 3 cations
NH4OH + NH4Cl brown colored (Fe2+/Fe3+, Al3+)
solution ppt. obtained absent
5. Coconut Water + Dirty white ppt. Zn2+ indicated.
NH4OH + NH4Cl formed. Absence (Mn2+, Ni2+, Co2+)
+H2S gas of Buff or Black Absent
colored ppt.

6. Dirty white ppt. Bluish White ppt. Zn2+ confirmed

+ Dil. HCl + formed.
Potassium Ferro
Cyanide
7. Coconut Water + White ppt. Group 5 cation
NH4OH + NH4Cl formed. indicated.
+ (NH4)2CO3 Maybe Ba2+, Sr2+,
solution. and/or Ca2+.
Divide the
product into 3
parts.

8. First part + No change in ppt. Ba2+ absent.

Potassium
Chromate.
9. Second part + No change in ppt. Sr2+ absent.
Ammonium
Sulphate.
10. Third part + White ppt. Ca2+ (calcium)
Ammonium formed. presence
Oxalate. confirmed.

11. Coconut Water + White ppt. was Group 6 cation

NH4OH + NH4Cl formed. (Mg2+)
+ Na2HPO4 confirmed.
solution.
 TEST FOR Carbohydrates
S. Experiment Observation Inference
No.
1. Starch Test No change in Starch is
Coconut water was color. absent.
taken in a test tube and
1-2 drops of Iodine
solution was added.
2. Molisch’s Test A red-violet Presence of
Coconut water was color ring was carbohydrates
taken and a few drops of formed at the is observed.
Molisch’s Reagent were junction of two
added and 1 ml of conc. layers.
H2SO4 along the sides.
3. Fehling’s Test Reddish Reddish ppt.
Coconut water was precipitate indicates a
taken and equal amount formed. Reducing
of Fehling’s A and
sugar.
Fehling’s B solution
were added. The
mixture was kept in hot
water bath.
4. Tollen’s Test A shiny silver Presence of
Prepare Tollen’s reagent mirror is reducing
by adding NaOH sol to observed on the
n
sugar is
AgNO3 sol . Then add
n
walls of the test further
NH4OH soln dropwise tube. confirmed
until ppt. just dissolves.
Add the Tollen’s reagent
to coconut water and
put the mixture in hot
water bath.
 TEST FOR proteins
S. Experiment Observation Inference
No.
1. Biuret Test Bluish-violet Proteins
NaOH was added to coloration was were
coconut water observed. confirmed.
followed by 4-5
drops of CuSO4.
2. Xanthoproteic Test Yellow ppt. was Presence of
Coconut water was observed. Proteins
taken and few drops further
of conc. HNO3 were confirmed.
added and heated.

TEST FOR oils AND FATS

S. Experiment Observation Inference
No.
1. Translucent Test On unfolding the Presence of
A little amount of paper little fats and oils
coconut water/kernel greasy spots indicated.
was pressed in the were observed.
folds of a filter paper.
2. Acrolein Test Slight pungent Oil or Fat
Coconut smell. present.
water/kernel + solid
potassium bi sulphate
(KHSO4).
 RESULT
S.No. EXPERIMENT RESULT
1. Starch Absent
2. Protein Present
3. Fats and Oils Present
(kernel mostly)
4. Carbohydrates Present
5. ANIONS Present
 Phosphate
 Chloride
 Oxalate
6. CATIONS Present
 Zinc
 Calcium
 Magnesium
7. pH 6.4

PRECAUTIONS
 Add concentrated reagents carefully.
 Do not waste the chemicals.
 Rinse the test tube before reaction carefully.
 Always wear lab coat before entering the lab.
 Dispose of all used solutions in an approved manner.
 COMPARISON WITH Processed and
packaged COCONUT WATER PRODUCTS.
The rehydrating and antioxidant
ability of tender coconut is
relatively high and it natural
freshness gets lost within 24 to
36 hours even under
refrigerated conditions unless
treated scientifically.
Technologies for minimal
processing of tender coconut
have been developed for retaining the flavor and to prevent
discoloration.
These are the various steps involved in packaging of coconut water:
 Cleaning / Rinsing
 Aseptic Perforation Cracking
 Filtration / Centrifugation
 Pasteurization / Sterilization / Ultra filtration
 Bottling / Canning / Hot filling.
Long life coconut liquid products are coconut liquid products
sterilized by undergoing strong heat treatment to inactivate
microorganisms and heat resistant enzymes. As such, they can be
stored for long periods of time at ambient temperatures without
bacterial growth
The sterilizing effect is independent of the volume and number of
microorganisms (spores). The function is:
S.No. Experiment Natural Coconut Packaged
(unprocessed) Coconut
(processed)
1. Starch Absent Present

2. Protein Present Present

3. Fats and oils Present (kernel) Absent

4. Carbohydrates Present Present

5. ANIONS  Phosphate  Phosphate

 Chloride  Chloride
 Oxalate  Oxalate
 Nitrate
 Sulphate
6. CATIONS  Zinc  Zinc
 Magnesium  Magnesium
 Calcium  Calcium
 Sodium
 Potassium
7. pH 6.4 (almost 5.2 (slightly
neutral) acidic)
8. Preservatives None Present

9. Shelf Life 3-4 days if 3-4 months.

coconut is opened.
 BIBLIOGRAPHY
 coconuthandbook.tetrapak.com/chapter/chemistr
y-coconut-water
 www.webmd.com/vitamins-and-
supplements/supplement-guide-coconut-water
 en.wikipedia.org/wiki/Coconut_water
 www.healthline.com/nutrition/8-coconut-water-
benefits
 www.mayoclinic.org/healthy-lifestyle/nutrition-
and-healthy-eating/expert-answers/coconut-water
 www.researchgate.net/publication/40768354_The
_Chemical_Composition_and_Biological_Properties_
of_Coconut_Cocos_nucifera_L_Water
 www.nutrition-and-you.com/coconut-water.html
 Barclay, Eliza (15 Aug 2011). "Coconut Water To
The Rescue? Parsing The Medical
Claims". NPR. Archived from the original on 2013-
09-27. Retrieved 1 Oct 2013.
 Janick J, Paull RE (2008). Cocos in The Encyclopedia
of Fruit and Nuts. pp. 109–113. Archived from the
original on 18 May 2015. Retrieved 11 May2015.
THANK YOU!

VIBHOR SETHI
XII-B
SPRINGDALES SCHOOL, PUSA ROAD