Organic Acid Content, Antioxidant Capacity, and Fermentation Kinetics of Matured Coconut (<italic>Cocos nucifera</italic>) Water Fermented by <italic>Saccharomyces cerevisiae</italic> D254.

In this study, the quality of matured coconut water was improved through fermentation with <italic>Saccharomyces cerevisiae</italic> D254. During fermentation, the kinetic models of yeast growth, alcohol production, and sugar consumption were established based on logistic and Leudeking–Piret equations. Fructose, glucose, sucrose, total phenolic content, and antioxidant capacity (FRAP and ABTS values) were measured consecutively during fermentation. Results showed that <italic>R</italic>² for the three models of yeast growth, alcohol production, and sugar consumption were 0.9772, 0.9983, and 0.9887, respectively. Total phenolic and antioxidant assays showed a similar evolution during fermentation, with a rapid increase in exponential phase and an unchanged trend in stationary phase. Moreover, total phenolic and the two antioxidant capacity methods were highly positively correlated. Pyruvic, lactic, citric, and succinic acids were the main organic acids in coconut water after fermentation. [ABSTRACT FROM AUTHOR]