Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

Table 1

pH, TA, DM, fat content, TPC, FC, and antioxidant capacity of untreated and SC-CO₂ treated coconut.

	pH	TA	DM	Fat content	TPC	TFC	Antioxidant capacity
		(g Lauric Acid/L)	%	%	(mg GAE/g DM)	(mg GAE/g DM)	ABTS; (µmol Trolox/g DM)	DPPH; (µmol Trolox/g DM)
Untreated	6.07 ± 0.02^a	5.46 ± 1.51^a	39.11 ± 2.34^a	35.98 ± 2.58^a	1.50 ± 0.15^a	1.06 ± 0.12^a	5.88 ± 1.04^a	6.26 ± 0.52^a
Treated at 12 MPa, 40°C, 30 min	5.82 ± 0.02^b	8.25 ± 0.25^b	43.31 ± 1.71^b	27.33 ± 4.07^b	1.07 ± 0.31^b	0.54 ± 0.18^b	4.13 ± 1.23^b	5.01 ± 0.63^b
Treated at 12 MPa, 45°C, 15 min	5.85 ± 0.08^b	7.41 ± 0.10^c	42.77 ± 0.06^b	29.77 ± 0.89^b	0.95 ± 0.11^b	0.45 ± 0.12^b	3.95 ± 0.28^b	4.79 ± 0.82^b

Data are mean values ± standard deviations. Values with similar letters within rows are not significantly different (𝑃>0.05). TA: titratable acidity, DM: dry matter, TPC: total phenol content, TFC: total flavonoid content.