Control of pink discoloration in coconut water
Keywords:
Coconut water, Discoloration, Polyphenol oxidase
Abstract
The pink discoloration in coconut water is a result of the initial enzymatic action of polyphenol oxidase (PPO) on the phenolic substrates which are naturally present in the product. Activity of the enzyme is further enhanced by metal contamination such as copper and exposure of the product to high temperature during its processing and storage.
The optimum copper concentration to initiate pinking in coconut water was established at 3.96 x 10-04 mM. The PPO level was also shown to vary among coconut varieties and ages. When subjected to optimum conditions for enzymatic activity, the water from younger nuts (7-8 months old) went pink while mature nuts (9-10 months old) showed no discoloration. Application of food-grade resins to remove the phenolic substrates in coconut water was deemed as a possible solution to prevent the discoloration. Further testing in this area needs to be done.
References
Anzaldo, F.E., Q.L. Kintanar, P.M. Recto, R.U. Velasco, F. De La Cruz and A. Jacalne. 1985. Coconut Water as Intravenous Fluid. Phil. J. Coconut Studies. 10 (1): 31-43.
Arroyo, P.T. 1982. The Science of Philippine Foods. 2nd rev. ed. Abaniko Enterprises. Quezon City.
Banzon, J.A., O.N. Gonzalez, S.Y. de Leon and P.C. Sanchez. 1990. Coconut as Food. Philippine Coconut Research and Development Foundation, Inc. (PCRDF). Commonwealth Avenue, Diliman, Quezon City.
Banzon, J. A. and J.R. Velasco. 1990. Coconut Production and Utilization. Philippine Coconut Research and Development Foundation, Inc. (PCRDF). Ortigas, Pasig City.
Burnette, F.S. 1977. Peroxidase and its relationship to food flavor and quality: A review. J. Food Science, 42:1. As cited in Nicolas, J.J., F.C Richard-Forget, P.M. Goupy, MJ.A. Amiot and S.Y. Aubert. 1994. Enzymatic Browning Reactions in Apple and Apple Products. ASEAN Post Production Information Exchange. Critical Reviews in Food Science and Nutrition. v34 n2. p.109.
Charley, H. 1973. Food Science. Ronald Press Co. New York, New York.
Dahlstrom and Sfat, 1972; Sfat, 1974; Sfat, 1975; Dadic and Lavallee, 1983; McMurrough et al., 1992a, 1993; O’Reilly, 1994. As cited in McMurrough, I., D. Madigan and M.R. Smyth. 1995. Adsorption by Polyvinylpolypyrrolidone of Catechins and Proanthocyanidins from Beer. J. Agric. Food Chem. 43. 2687-2691.
Dziezak, J.D. 1991. Enzymes: Catalysts for Food Processes. Food Technology. 45 (1): 78-85.
Fennema, O.R. Ed. 1985. Food Chemistry. 2nd ed. Marcel Dekker Inc. Madison Ave., New York, New York.
Francis, J.F. 2000. Wiley Encyclopedia of Food Science and Technology. 2nd ed. v3. John Wiley and Sons, Inc. New York, New York.
Jones, D.E. 1965. Banana Tannin and its Reaction with Polyethylene Glycol. Nature. 206. 299-300. As cited in Silanikove, N., D. Shinder, N. Gilboa, M. Eyal and Z. Nitsan. 1996. Binding of Poly(ethylene glycol) to Samples of Forage Plants as an Assay of Tannins and Their Negative Effects on Ruminal Degradation. J. Agri.Chem. 44, 3230-3234.
Leelakul, S. 1978. Pink Discoloration in Canned Green Langka (Jackfruit). Unpublished Masters Thesis in Food Science and Technology. Department of Food Science and Nutrition, College of Home Economics, University of the Philippines. Diliman, Quezon City.
Lerch, K. and Ettlinger, L. 1972. As cited Whitaker, J.R. 1994. Polyphenol Oxidase. In: Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
Makkar, H.P.S., M. Blummel and K. Becker. 1995. Formation of Complexes Between Polyvinylpyrrolidones or Polyethylene glycols and Tannins, and Their Implication in Gas Production and True Digestibility In Vitro Techniques. Br. J. Nutri. 73, 897-913. As cited in Silanikove, N., et al. 1996. Binding of Poly(ethylene glycol) to Samples of Forage Plants as an Assay of Tannins and Their Negative Effects on Ruminal Degradation. J. Agri. Chem. 44, 3230-3234.
Metzler, D.E. 1977. Biochemistry. The Chemical Reactions of Living Cells. Academic Press Inc., New York, New York.
Mortimer, C.E. 1986. Chemistry. 6th Ed. Wadsworth Inc. Belmont, California.
Nicolas, J.J., F.C Richard-Forget, P.M. Goupy, MJ.A. Amiot and S.Y. Aubert. 1994. Enzymatic Browning Reactions in Apple and Apple Products. ASEAN Post Production Information Exchange (APEX). Critical Reviews in Food Science and Nutrition. v34 n2. p.109.
Olah, A.F. and W.C. Mueller. 1981. Ultrastructural Localization of Oxidative and Peroxidative Activities in a Carrot Suspension Cell Structure. Protoplasmia 106. 231-248. As cited in Whitaker, J.R. Polyphenol Oxidase. In: Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
O’Reilly. 1993. As mentioned in Zoecklein, B.W., K.C. Fugelsang, B.H. Gump and F.S. Nury. 1995. Wine Analysis and Production. Chapman and Hall. New York, New York.
Osuga, D., A. Van Der Schaaf and J.R. Whitaker. 1994. Control of Polyphenol Oxidase Activity Using a Catalytic Mechanism. In: Yada, R.Y., R.L. Jackman and J.L. Smith ed. Protein Structure-Function Relationships in Foods. Blackie Academic & Professional, Glasgow, Scotland. pp. 62-88. As cited in Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
Padiernos, R.E. 1980. Enzymatic Browning of Coconut Pith. Unpublished Masters Thesis in Food Science and Technology. Department of Food Science and Nutrition, College of Home Economics, University of the Philippines. Diliman, Quezon City.
Paguirigan, F., M. Molina, L. Lorenzana, N. Valencia and D.Masa. 2000. Buko Drink: Enhancing Its Quality and Marketability. Selected Topics on Current Trends and Prospects in Enhancing the Coconut Industry. Coconut Week 2000 Symposium Proceedings. Magat, S. and D. Masa. Ed. Philippine Coconut Authority (PCA). Diliman, Quezon City.
Pamintuan, E.R. 2002. Storage Stability of Pasteurized Buko Juice in PET Bottles. Unpublished Undergarduate Thesis in Food Science and Technology. Department of Food Science and Nutrition, College of Home Economics, University of the Philippines. Diliman, Quezon City.
Pandalai, K.M. and K.P.V. Menon. 1958. The Coconut Palm. A Monograph. Indian Central Coconut Committee. Ernakulam, S.India.
Philippine Coconut Authority. 1990. Coconut: Towards a Healthful Living. Market Research & Promotions Division, Market Development Department. Philippine Coconut Authority (PCA). Diliman, Quezon City.
Philippine Coconut Authority 1979. Technical Data Handbook on the Coconut. Its Products and By-Products. Research Coordination and Documentation Center, Corporate Planning and Information Office. Philippine Coconut Authority (PCA). Diliman, Quezon City, Philippines.
Polyclar® BV Brochure. Functional Drink, Tea and Juice Stabilizers, Clarifiers and Texturizers. International Specialty Products (ISP). Surrey, U.K.
Pradera, E.S., E. Fernandez and O. Calderon. 1942. Coconut Water – A Clinical and Experimental Study. Am. J. of the Dis. of Children. 64:977. As cited in Philippine Coconut Authority 1979. Technical Data Handbook on the Coconut. Its Products and By-Products. Research Coordination and Documentation Center, Corporate Planning and Information Office. Philippine Coconut Authority (PCA). Diliman, Quezon City.
Shahidi, F. and M. Naczk, 1995. Food Phenolics. Sources, Chemistry, Effects and Applications. Technomic Publication. Lancaster, Penn. U.S.A.
Sison, Bienvenido, Jr. C. 1984. Coconut Water (Its Properties and Uses). Coconuts Today. April 27, 1984.
Solomon, E.I., M.J. Baldwin and M.D. Lowery. 1992. Electronic Structures of Active Sites in Copper Proteins: Contributions to Reactivity. Chem. Rev. 92, 521-542. As cited in Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
Whitaker, J.R. 1994. Polyphenol Oxidase. In: Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. Chapman and Hall.
Zoecklein, B.W., K.C. Fugelsang, B.H. Gump and F.S. Nury. 1995. Wine Analysis and Production. Chapman and Hall. New York, New York.
Arroyo, P.T. 1982. The Science of Philippine Foods. 2nd rev. ed. Abaniko Enterprises. Quezon City.
Banzon, J.A., O.N. Gonzalez, S.Y. de Leon and P.C. Sanchez. 1990. Coconut as Food. Philippine Coconut Research and Development Foundation, Inc. (PCRDF). Commonwealth Avenue, Diliman, Quezon City.
Banzon, J. A. and J.R. Velasco. 1990. Coconut Production and Utilization. Philippine Coconut Research and Development Foundation, Inc. (PCRDF). Ortigas, Pasig City.
Burnette, F.S. 1977. Peroxidase and its relationship to food flavor and quality: A review. J. Food Science, 42:1. As cited in Nicolas, J.J., F.C Richard-Forget, P.M. Goupy, MJ.A. Amiot and S.Y. Aubert. 1994. Enzymatic Browning Reactions in Apple and Apple Products. ASEAN Post Production Information Exchange. Critical Reviews in Food Science and Nutrition. v34 n2. p.109.
Charley, H. 1973. Food Science. Ronald Press Co. New York, New York.
Dahlstrom and Sfat, 1972; Sfat, 1974; Sfat, 1975; Dadic and Lavallee, 1983; McMurrough et al., 1992a, 1993; O’Reilly, 1994. As cited in McMurrough, I., D. Madigan and M.R. Smyth. 1995. Adsorption by Polyvinylpolypyrrolidone of Catechins and Proanthocyanidins from Beer. J. Agric. Food Chem. 43. 2687-2691.
Dziezak, J.D. 1991. Enzymes: Catalysts for Food Processes. Food Technology. 45 (1): 78-85.
Fennema, O.R. Ed. 1985. Food Chemistry. 2nd ed. Marcel Dekker Inc. Madison Ave., New York, New York.
Francis, J.F. 2000. Wiley Encyclopedia of Food Science and Technology. 2nd ed. v3. John Wiley and Sons, Inc. New York, New York.
Jones, D.E. 1965. Banana Tannin and its Reaction with Polyethylene Glycol. Nature. 206. 299-300. As cited in Silanikove, N., D. Shinder, N. Gilboa, M. Eyal and Z. Nitsan. 1996. Binding of Poly(ethylene glycol) to Samples of Forage Plants as an Assay of Tannins and Their Negative Effects on Ruminal Degradation. J. Agri.Chem. 44, 3230-3234.
Leelakul, S. 1978. Pink Discoloration in Canned Green Langka (Jackfruit). Unpublished Masters Thesis in Food Science and Technology. Department of Food Science and Nutrition, College of Home Economics, University of the Philippines. Diliman, Quezon City.
Lerch, K. and Ettlinger, L. 1972. As cited Whitaker, J.R. 1994. Polyphenol Oxidase. In: Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
Makkar, H.P.S., M. Blummel and K. Becker. 1995. Formation of Complexes Between Polyvinylpyrrolidones or Polyethylene glycols and Tannins, and Their Implication in Gas Production and True Digestibility In Vitro Techniques. Br. J. Nutri. 73, 897-913. As cited in Silanikove, N., et al. 1996. Binding of Poly(ethylene glycol) to Samples of Forage Plants as an Assay of Tannins and Their Negative Effects on Ruminal Degradation. J. Agri. Chem. 44, 3230-3234.
Metzler, D.E. 1977. Biochemistry. The Chemical Reactions of Living Cells. Academic Press Inc., New York, New York.
Mortimer, C.E. 1986. Chemistry. 6th Ed. Wadsworth Inc. Belmont, California.
Nicolas, J.J., F.C Richard-Forget, P.M. Goupy, MJ.A. Amiot and S.Y. Aubert. 1994. Enzymatic Browning Reactions in Apple and Apple Products. ASEAN Post Production Information Exchange (APEX). Critical Reviews in Food Science and Nutrition. v34 n2. p.109.
Olah, A.F. and W.C. Mueller. 1981. Ultrastructural Localization of Oxidative and Peroxidative Activities in a Carrot Suspension Cell Structure. Protoplasmia 106. 231-248. As cited in Whitaker, J.R. Polyphenol Oxidase. In: Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
O’Reilly. 1993. As mentioned in Zoecklein, B.W., K.C. Fugelsang, B.H. Gump and F.S. Nury. 1995. Wine Analysis and Production. Chapman and Hall. New York, New York.
Osuga, D., A. Van Der Schaaf and J.R. Whitaker. 1994. Control of Polyphenol Oxidase Activity Using a Catalytic Mechanism. In: Yada, R.Y., R.L. Jackman and J.L. Smith ed. Protein Structure-Function Relationships in Foods. Blackie Academic & Professional, Glasgow, Scotland. pp. 62-88. As cited in Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
Padiernos, R.E. 1980. Enzymatic Browning of Coconut Pith. Unpublished Masters Thesis in Food Science and Technology. Department of Food Science and Nutrition, College of Home Economics, University of the Philippines. Diliman, Quezon City.
Paguirigan, F., M. Molina, L. Lorenzana, N. Valencia and D.Masa. 2000. Buko Drink: Enhancing Its Quality and Marketability. Selected Topics on Current Trends and Prospects in Enhancing the Coconut Industry. Coconut Week 2000 Symposium Proceedings. Magat, S. and D. Masa. Ed. Philippine Coconut Authority (PCA). Diliman, Quezon City.
Pamintuan, E.R. 2002. Storage Stability of Pasteurized Buko Juice in PET Bottles. Unpublished Undergarduate Thesis in Food Science and Technology. Department of Food Science and Nutrition, College of Home Economics, University of the Philippines. Diliman, Quezon City.
Pandalai, K.M. and K.P.V. Menon. 1958. The Coconut Palm. A Monograph. Indian Central Coconut Committee. Ernakulam, S.India.
Philippine Coconut Authority. 1990. Coconut: Towards a Healthful Living. Market Research & Promotions Division, Market Development Department. Philippine Coconut Authority (PCA). Diliman, Quezon City.
Philippine Coconut Authority 1979. Technical Data Handbook on the Coconut. Its Products and By-Products. Research Coordination and Documentation Center, Corporate Planning and Information Office. Philippine Coconut Authority (PCA). Diliman, Quezon City, Philippines.
Polyclar® BV Brochure. Functional Drink, Tea and Juice Stabilizers, Clarifiers and Texturizers. International Specialty Products (ISP). Surrey, U.K.
Pradera, E.S., E. Fernandez and O. Calderon. 1942. Coconut Water – A Clinical and Experimental Study. Am. J. of the Dis. of Children. 64:977. As cited in Philippine Coconut Authority 1979. Technical Data Handbook on the Coconut. Its Products and By-Products. Research Coordination and Documentation Center, Corporate Planning and Information Office. Philippine Coconut Authority (PCA). Diliman, Quezon City.
Shahidi, F. and M. Naczk, 1995. Food Phenolics. Sources, Chemistry, Effects and Applications. Technomic Publication. Lancaster, Penn. U.S.A.
Sison, Bienvenido, Jr. C. 1984. Coconut Water (Its Properties and Uses). Coconuts Today. April 27, 1984.
Solomon, E.I., M.J. Baldwin and M.D. Lowery. 1992. Electronic Structures of Active Sites in Copper Proteins: Contributions to Reactivity. Chem. Rev. 92, 521-542. As cited in Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
Whitaker, J.R. 1994. Polyphenol Oxidase. In: Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. DWS Chapman and Hall.
Wong, T.C. ed. 1995. Food Enzymes. Structure and Mechanism. Chapman and Hall.
Zoecklein, B.W., K.C. Fugelsang, B.H. Gump and F.S. Nury. 1995. Wine Analysis and Production. Chapman and Hall. New York, New York.
Published
2007-10-01
How to Cite
D. B. Masa. (2007). Control of pink discoloration in coconut water. CORD, 23(2), 16. https://doi.org/10.37833/cord.v23i2.168
Section
Articles
