2. Materials and methods
2.1. Extraction and preparation of CW
Green coconuts (Cocos nucifera L. var. nana) between 6 and 8
months of age were purchased at the local market in Fortaleza,
Brazil. The CW used in this work was extracted by
perforation with a manual, stainless-steel punch after the
primary epicarp had been brushed and washed with water containing
100 ppm of active chlorine. The total water from the
12 selected fruits was homogenized, filtered through a filter
paper of 1:11 m (Whatman, Maidstone, UK) and maintained
at −20 °C to prevent any microbial or enzymatic activity.