Chemical Composition of Coconut
Samarajeewa Adams and Robinson 1981 reported the chemical composition of major volatiles of Sri Lankan arrack a palm wine distillate. The refined oil has no coconut taste or smell and is used for cooking cosmetics and pharmaceutical purposes. Pin Page Thermally-processed coconut water often develop a commercially-undesirable pink color thus NMR UPLC-HRMS GC-MS analyses combined with chemometrics approach were applied to evaluate chemical variations in comparison to tender water control that could explain such color change. . Virgin or unrefined coconut oil is extracted through either wet or dry processes that do not alter the chemical state of the coconut but refined coconut is processed further. Read customer reviews find best sellers. Coconut water is traditionally used as a growth supplement in plant tissue culturemicropropagation. Chemical composition of thermally processed coconut water. However research studies have