Metabolomic profiling of matured coconut water during post-harvest storage revealed discrimination and distinct changes in metabolites

Abstract

The metabolites of coconut water stored at room temperature were analyzed using UPLC-MS/MS and multivariate statistical analysis to identify the differential biomarkers and metabolic pathways during post-harvest storage. Principal component analysis (PCA), partial least squares-discriminate analysis (PLS-DA), and orthogonal projections to latent structures discriminant analysis (OPLS-DA) were employed to analyze the UPLC-MS/MS data set of 34 matured coconut water samples collected after 0, 1, 2, 3, 4, and 5 months of storage (MOS); moreover, the p-value and fold change were chosen to identify the differential biomarkers; furthermore, a KEGG pathway was applied to analyze the metabolic pathways. All samples were discriminated well in the OPLS-DA model and were divided into two clusters: groups A (0 MOS, and so on), B, C, and D were in one cluster, and groups E and F were in another. A total of 18 biomarkers were identified among all groups and 12 biomarkers between groups A and E, from which we concluded that the post-harvest storage life of matured coconut water shall not exceed 3 months and the pathways of the TCA cycle, protein hydrolysis from coconut meat, and interconversion among amino acids were mainly enriched during the post-harvest storage.

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

“…Coconut water and pulp contain a variety of nutrients and have a unique flavor. Coconut water is considered a healthy beverage because it contains a variety of vitamins and minerals, enzymes with anti-inflammatory properties, and antioxidants [2]. In mature coconuts, coconut pulp is commonly used in coconut milk production [3,4].…”

Potential of Near-Infrared Spectroscopy (NIRS) for Efficient Classification Based on Postharvest Storage Time, Cultivar and Maturity in Coconut Water

“…The pH meter’s probe was immersed in the sample, and the measurement was recorded. The sugar acid ratio, calculated as TSS/pH value, was determined according to the method described by Chen et al [ 15 ].…”

Enhancing bacterial cellulose production of Komagataeibacter nataicola through fermented coconut water by Saccharomyces cerevisiae: A metabonomics approach

“…Currently, metabolomics methods are widely used to investigate the changes in the metabolic spectrum of coconut water under varying conditions and elucidate their underlying mechanisms. For instance, Chen et al (2018) utilized UPLC-MS/MS to investigate the changes in the metabolome of coconut water during the transportation process after coconut maturation, determining the optimal preservation time after coconut harvest and identifying twelve biomarkers of coconut water with good taste. Cunha et al (2020) employed UPLC-HRMS to investigate the effects of heat treatment on metabolites in coconut water.…”