Chemical Characterization of “Coco de Mer” (Lodoicea Maldivica) Fruit: Phytosterols and Fatty Acids Composition

This work reports the first attempt for detection and identification of chemical compounds in fruit kernel of Lodoicea Maldivica coco nucifera palm. The analysis was performed by GC-MS technique to determine phytosterol and fatty acid composition profiles in internal and external pulp. Total phytosterol content was almost constant in both kernel coco-nut (24.6 μg/g for the external and 22.5 μg/g for the internal portion). The fatty acid pattern has been determined. The composition was characterized by seven saturated acids ranged from C14:0 (myristic) to C20:0 (arachidic) and two monounsaturated acids, the palmitoleic (C16:1, ω7) and the oleic (C18:1, ω9). Palmitic acid (C16:0) was the predominant one with contribution of about 49% followed by pentadecanoic, stearic (C18:0) and myristic acids (C14:0) in all two examined kernel parts. Despite its remarkable and widely known alimentary use and interesting peculiarities, Lodoicea Maldivica and its coconut (commonly named as “Coco de mer”) has not received sufficient scientific research attention. The analytical study here presented intends to fill this gap, with particular attention to highlight the health and food safety use of the fruit, and the possible presence of chemical compounds interesting from a nutritional and pharmacological point of view.