Is coconut water high in copper?
Answers from top 6 papers
More filters
| Papers (6) | Insight |
|---|---|
| Copper in natural water samples can be determined easily. | |
| Coconut water itself, extracted from the nut, is obviously easier to handle but is also very sensitive to biological and chemical injuries. | |
83 Citations | Coconut water is a non-dairy substrate that can be introduced as a new vehicle for the consumption of functional cultured beverage, especially by vegans and/or vegetarians and lactose intolerant consumers. |
| 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. | |
33 Citations | This study shows that coconut shell can be an important low-cost biosorbent for Cu(II) removal. |
107 Citations | Study on the growth-promoting effects of coconut water suggested that it could be (partially) mimicked by addition of trace elements; the fatty acids present in CW did not appear to be incorporated or effect fatty acid formation by the organism. |
Related Questions
Could coconut water used in kombucha?5 answersYes, coconut water can be used in kombucha production. Research has explored the cultivation of kombucha in coconut water, leading to the formation of bacterial nanocellulose (BNC) with antimicrobial properties suitable for wound dressing materials. Additionally, a method for manufacturing sugar-excluded kombucha involves using coconut sugar in the fermentation process, enhancing the drink's health benefits and taste. Furthermore, fermenting king coconut water with the 'tea fungus' in kombucha production has been shown to enhance its antioxidant and starch hydrolase inhibitory properties, indicating the positive impact of kombucha-based fermentation on coconut water's nutritional value. Moreover, coconut water has been utilized as a liquid medium for mycelial production of edible mushrooms and as an agar medium for laboratory growth of various fungi, showcasing its versatility in different fermentation processes.
What are the antioxidant properties of coconut water?4 answersCoconut water has been found to possess antioxidant properties. It has been shown to have a high antioxidant potential, as demonstrated by its ability to scavenge free radicals and reduce oxidative stress. The antioxidant activity of coconut water has been attributed to its content of phenolic compounds, proteins, minerals, and vitamins. Studies have also shown that coconut water can improve the antioxidant status in conditions such as diabetes mellitus. Furthermore, the addition of coconut water to cryosolution has been found to decrease sperm DNA fragmentation and improve sperm motility post-cryopreservation, indicating its antioxidant effects. Overall, coconut water exhibits significant antioxidant properties, making it a potential natural source of antioxidants for various health benefits.
Does coconut water contain phosphorus?5 answersCoconut water does contain phosphorus.
Does coconut water contains potassium?5 answersCoconut water contains potassium.
How acceptable is coconut water as a vinegar substitute?5 answersCoconut water is an acceptable substitute for vinegar, as it can be reprocessed into vinegar through liquid-state fermentation. The compounds in fresh coconut water, such as isovaleric acid and acetic acid, contribute to its pungent sour taste. The vinegar produced from coconut water has a pleasant aroma, with almond, banana, or pear-like aromas from compounds like phenylethyl acetate, isoamyl acetate, and benzaldehyde. Sensory evaluation shows that aged coconut water vinegar tastes better. Additionally, coconut water vinegar is rich in essential amino acids, especially phenylalanine. The production of coconut water vinegar is feasible on a household scale, as it has acceptable scores for appearance, odor, sourness, and overall acceptance. Furthermore, coconut water vinegar has potential antimicrobial activity against Staphylococcus aureus and Escherichia coli. Overall, coconut water can be a delicious and nutritious alternative to traditional vinegar.
Why coconut water become pink?5 answersThe pink discoloration in coconut water is caused by the enzymatic action of polyphenol oxidase (PPO) on the phenolic substrates naturally present in the product. This enzymatic activity is further enhanced by metal contamination, such as copper, and exposure to high temperatures during processing and storage. The pink husk trait in coconuts has been found to result in higher total phenol content and protein content in the tender nut water, as well as higher free radical scavenging activity and anthocyanin content. Coconut water has also been studied for its effects on the vase life of Anthurium cut flowers, with 50% coconut water solution showing the longest vase life of 21 days. Ohmic heating of tender coconut water has been found to decrease PPO activity and retard pink discoloration when stored at room temperature.