Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities <i>In Vitro</i> of Coconut (<i>Cocos nucifera</i> L.) Water with Different Maturities.

And the carbon chain lengths of the most abundant fatty acids in coconut water showed a decreasing trend with increasing maturity, which may be due to the coconut meat first accumulates long-chain fatty acids and then degrades and converts them to medium- and short-chain fatty acids during fruit development [ 30 ].

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In paper, we evaluated the inhibitory activity of the four samples on a-glucosidase, and found that the inhibitory activity showed an overall trend of first decreasing and then increasing with CW-12 having the lowest inhibition rate of only 30.53%.

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Potassium, phosphorus, and sodium in four coconut waters showed a trend of first increasing and then decreasing, and CW-12 had the highest content of 2133.85 mg/kg, 239.74 mg/kg, and 310.75 mg/kg, respectively.

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