Journal of Food Processing & Technology

Abstract

Quantification of Cytokinins in Coconut Water from Different Maturation Stages of Malaysia’s Coconut (Cocos nucifera L.) Varieties

Mohd Izwan Mohd Lazim, Nurul Azurin Badruzaman, Koh Soo Peng and Kamariah Long

Coconut water (Cocos nucifera L.) is one of the world’s most versatile natural products because of its various applications. Multiple beneficial biochemicals such as vitamins, minerals, proteins, sugars and enzymes have been identified in coconut water. Phytohormones, particularly cytokinins, one of the most interesting components reported present in coconut water. Cytokinins had shown some significant anti-aging, anti-carcinogenic and anti-thrombotic effects that contributed to the various health benefits. In this study, two local coconut varieties: Malayan Green Dwarf (MGD) and Malayan Yellow Dwarf (MYD) were chosen to quantify the cytokinin compounds present in different maturation stage of coconut water using ultra-performance liquid chromatography. The maturation stage of coconut water was categorized into three groups: a) immature, 120-200 days, b) mature, 220-300 days and c) overly-mature, 320-380 days. Among two local coconut varieties, MGD was shown to have the highest content of cytokinins, which was 3.2841 μM. Different maturation levels of coconut water was found to have an effect on the cytokinins concentration in both MYD and MGD varieties, which was reported to be the highest at the immature and mature stage, respectively. Briefly, the trans-zeatin riboside was noted to be the major cytokinin compounds present in coconut water for both MGD and MYD varieties.