Geographical Variation in Sensory and Nutritional Quality of Tender Coconut (Cocos nucifera L.) Water in Bangladesh

Abstract

Tender coconut water is widely consumed for its nutritionally rich natural beverage properties. The quality and commercial value of coconut water are strongly influenced by genotype and growing environment. Consumers in Bangladesh have limited information on the region-specific attributes of coconut and their nutritional characteristics. To address this gap, the present study assessed sensory attributes, nutritional composition, physicochemical properties, antioxidant activity, and mineral profile of tender coconut water harvested at 7-8 months maturity from five major coconut-growing regions of Bangladesh. Significant regional variation was observed across all evaluated parameters. The Satkhira genotype recorded the highest sensory scores for flavor, sweetness, texture, and overall acceptability (57% higher than the lowest-performing region), along with greater total soluble solids (7.23 °Brix), total sugars (7.33 g/100 mL), ascorbic acid (2.26 mg/100 mL), phenolic content (2.63 mg GAE/100 mL), potassium (210.55 mg/100 mL), and phosphorus (4.21 mg/100 mL), indicating superior sweetness and nutritional quality. Saint Martin samples exhibited the highest flavonoid content (0.37 mg QE/100 mL) and antioxidant activity (160.71 μg/mL). In contrast, Patuakhali samples showed higher titratable acidity (0.25%) and magnesium (5.53 mg/100 mL) content, while Jessore samples were richer in calcium (46.23 mg/100 mL). These findings demonstrate strong genotype and region dependent differences and provide quality benchmarks to support targeted cultivation, value addition, and commercialization of tender coconut water in Bangladesh.