Philippine Journal of Science 136 (2): 103-108, December 2007 ISSN 0031 - 7683 Raissa Elaine Tanqueco * , Felicito M. Rodriguez, Rita P. Laude, and Marni E. Cueno *Corresponding author: rplaude@yahoo.com Institute of Biological Sciences, College of Arts and Sciences University of the Philippines Los Baños, College, Laguna 103 Total Free Sugars, Oil and Total Phenolics Content of Stored Coconut (Cocos nucifera L.) Water INTRODUCTION The coconut (Cocos nucifera L.) of the order Palmae represents an important crop in terms of its distribution and uses. Since ancient times, it has proven time and again its incomparable value. In Sanskrit the coconut palm is called “kalpa vriksha”, which is defined as “the tree which provides all the necessities of life” (Smith 2001). The coconut has always been an inviting symbol of the tropics like the Philippines. It is no wonder that it is commonly tagged the “Tree of Life” (Ohler 1984) because in this country alone, it generates an estimated US$800 million worth in annual revenue. As of 2000, the Philippines is a major producer of coconut worldwide and leading copra exporter. (PCA 2003). Copra is derived from the more mature stages of coconut. One of the consequences of large scale copra production is that mature coconut water is often disposed of. Coconut water is usually combined with waste-water of a processing facility and dumped into bodies of water after partial treatment, significantly contributing to environmental pollution (Del Rosario et al. 2005). Coconut water, which constitutes 26.29% of the whole coconut and found in the fruit’s central cavity, is used in the production of vinegar, wine, and nata de coco Chemical components of stored coconut water, specifically total sugar, oil, and total phenolics content were determined in 3 varieties of coconuts namely Laguna Tall (LT), San Ramon Tall (SRT), and Aromatic Dwarf (AD) at different stages of maturity (13-23 months). The highest mean values for total sugars (2.95 mg/100g), oil (0.686 mg/100g), and total phenols (38.90 mg/100g) were observed from AD, SRT, and LT varieties, respectively. The highest mean values were also taken from the varying ages of maturity and these were 4.86 mg/100g (22 month) for total sugars, 0.866 mg/100g (23 month) for oil, and 143.48 mg/100g (13 month) for total phenols. The variety and stage of maturity of the nut apparently had significant effects on specific parameters of coconut water. dessert. It contains natural sugars, vitamins, and minerals, which makes it a functional food item that provides many health benefits aside from its nutritional content (Enig 1999). Recommended in cases of gastroenteritis, diarrhea, vomiting, and treatment of kidney stones, coconut water is isotonic because it has the same electrolytic balance as in human blood. Saat et al. (2002) summed up in their findings that "ingestion of fresh young coconut water, a natural refreshing beverage, could be used for whole body rehydration." Despite a number of known uses for coconut water, the market is not sufficiently large enough. Also, since it is a by-product in the manufacture of copra and coconut oil, a great excess becomes a burden. It is clear that coconut water should be further studied and its qualities known and tapped to attain improved market demand. For this reason, other options such as the possibility of storage for coconut water should be considered. Therefore, the general objective of the study is to determine the total sugar, oil, and polyphenol contents of 3 different varieties of stored coconut, namely, Laguna Tall (LT), San Ramon Tall (SRT), and Aromatic Dwarf (AD) at varying stages of maturity.