Comparative Study of the Fatty Acid and Phenolic Profiles of Tender and Mature Coconut for Coconut Milk Production

Coconut milk is a widely consumed plant-based milk alternative, valued for its creamy texture and functional properties. This study systematically evaluated the fatty acid and phenolic profiles of coconut meat and water at tender and mature stages to inform coconut milk production. Fatty acid analysis revealed that mature coconut meat (MCM) contained 299.7 g/kg total fatty acids, predominantly lauric acid (C12:0, 142.97 g/kg, 48%), myristic acid (C14:0, 57.39 g/kg, 19%), and palmitic acid (C16:0, 29.79 g/kg, 10%), whereas tender coconut meat (TCM) contained 90.87 g/kg total fatty acids. Tender coconut water (TCW) exhibited the highest total phenolic content (TPC) and DPPH radical scavenging activity. UHPLC-Q-Orbitrap-MS identified 1065 phytochemicals, including 96 phenolics, with multivariate analyses showing distinct profiles between tissues and developmental stages. Notably, tender samples contained higher levels of bioactive phenolics, such as catechin, epicatechin, and astilbin. Collectively, these results demonstrate that tissue type and developmental stage jointly shape the nutritional and functional attributes of coconuts. Mature coconut meat provides lipid-rich nutrition for coconut milk, while tender coconut water offers antioxidant-rich bioactivity. Integrating these raw materials can enhance the nutritional and functional properties of coconut milk, enhancing its role as a versatile plant-based alternative for functional food and beverages.