Polysaccharides of the Kernel of Maturing and Matured Coconuts

Polysaccharides in the kernel of coconuts were isolated, characterized and quantitated. At all stages of maturation, galactomannans and cellulose were present whereas mannans, almost absent in very immature kernel, increased with maturation. The water soluble galactomannan decreased with maturity. It was 0.1% in mature fresh kernel. The 4% NaOH extractable galactomannans reached a maximum value at an intermediate stage of maturation, whereas the 17% NaOH extractable galactomannans and the cellulose components steadily increased. The galactomannans always predominated and formed 61% of the total polysaccharides in the mature kernel, followed by mannans (26%) and cellulose (13%). The presence of α‐linked galactose residues in galactomannan and of β‐linked mannose residues in galactomannan and mannan were observed.