{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T17:22:54Z","timestamp":1788456174346,"version":"build-2803163510"},"reference-count":39,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002855","name":"National Key R&D Program of China","doi-asserted-by":"publisher","award":["2023YFD2200705"],"award-info":[{"award-number":["2023YFD2200705"]}],"id":[{"id":"10.13039\/501100002855","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Coconut meat (solid endosperm) is a valuable oilseed product with significant nutritional and functional properties, yet the quality changes during maturation remain unclear. This study investigated the effects of maturity on nutrients, antioxidant and \u03b1-amylase inhibitory activities, and volatile organic compounds in coconut meat of the Wenye No. 3 variety at 8, 10, and 12 months after pollination (named CM-8, CM-10 and CM-12, respectively). Results showed that moisture content decreased from 81.15% to 61.73%, while fat (8.61% to 17.53%), protein (0.60% to 1.29%), and total soluble sugars (2.13% to 4.84%) increased from CM-8 to CM-12. Total phenolic content declined with maturity, whereas ABTS scavenging activity was significantly higher at CM-12 than at CM-10, and hydroxyl radical scavenging activity was similarly elevated at CM-10 and CM-12. \u03b1-Amylase inhibitory activity peaked at CM-10 (20.4%). Phosphorus, magnesium, zinc, and copper peaked at CM-12. Lauric acid predominated at all stages, with unsaturated fatty acids transiently increasing at CM-10. GC-IMS identified 31 volatile compounds, with esters and alcohols dominating in CM-8 and CM-10, while aldehydes accumulated in CM-12. These findings provide theoretical guidance for staged harvesting and graded utilization of coconut in the processing industry.<\/jats:p>","DOI":"10.3390\/foods15173136","type":"journal-article","created":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T16:21:21Z","timestamp":1788452481000},"page":"3136","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Maturation on the Chemical Composition, Nutritional Value, Biological Activities In Vitro and Volatile Organic Compounds in the Coconut Meat of Wenye No. 3 Variety"],"prefix":"10.3390","volume":"15","author":[{"given":"Xiaoyan","family":"Liu","sequence":"first","affiliation":[{"name":"Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9409-468X","authenticated-orcid":false,"given":"Yufeng","family":"Zhang","sequence":"additional","affiliation":[{"name":"Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China"},{"name":"College of Modern Agriculture and Bioengineering, Shangluo University, Shangluo 726000, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"project-administration","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Qi","family":"Gao","sequence":"additional","affiliation":[{"name":"College of Tropical Crops, Yunnan Agricultural University, Pu\u2019er 665099, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"investigation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"software","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9887-9900","authenticated-orcid":false,"given":"Jintao","family":"Kan","sequence":"additional","affiliation":[{"name":"Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"resources","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"}]},{"given":"Fei","family":"Song","sequence":"additional","affiliation":[{"name":"Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"resources","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"102263","DOI":"10.1016\/j.afres.2026.102263","article-title":"Comparative evaluation of sun, oven, and microwave drying of grated coconut (Cocos nucifera L.): Linking drying kinetics, microstructure, and oil recovery","volume":"6","author":"Djafar","year":"2026","journal-title":"Appl. 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