Preservatives used in coconut sap

Singsoong, Kangsadan; Benjapong, Wenika; Nitithamyong, Anadi; Tavichatwitayakul, R.; Karnpanit, Weeraya; Moungsrichan, N.; Prakobsil, J.

doi:10.1016/j.toxlet.2010.03.1079

Cited by 2 publications

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“…Payom contains polyphenol substances, tannins, and flavonoids renowned for their antimicrobial characteristics [ 41 , 42 ]. Consequently, incorporating it into a coconut sap container has the potential to diminish total bacteria count in coconut sap as revealed by the other researchers [ 10 , 42 ]. This study seeks to identify pivotal factors influencing the quality of harvested coconut sap through the application of statistical techniques, including preliminary experiments aimed at establishing relationships among key quality measurements such as pH, TSS, and TPC.…”

Section: Discussionmentioning

confidence: 99%

“…In cases where the plantations are far from tap water resource, canal water can be used. The use of a Payom woodchip [ 10 ] at the bottom of the container instead of chemical preservatives is preferred, as there was no significant difference in statistical analysis (p > 0.05). Sodium metabisulfite can be used as a preservative but awareness of amount used should follow the food additive regulation.…”

Section: Discussionmentioning

confidence: 99%

“…Microbial growth, encompassing both bacteria and yeast and mold, poses a significant threat to coconut sap quality during harvesting and transportation, emphasizing the necessity for temperature reduction and adherence to hygienic practices [ 4 , 8 ]. To inhibit undesirable microorganisms, various procedures are employed, involving the use of both natural and synthetic preservatives, each with its unique advantages and disadvantages [ 1 , [9] , [10] , [11] , [12] , [13] , [14] ].…”

Section: Introductionmentioning

confidence: 99%

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Determining key factors affecting coconut sap quality after harvesting

Wiboonsirikul,

Ongkunaruk,

Poonpan

2024

Heliyon

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Determining key factors affecting coconut sap quality after harvesting

Wiboonsirikul,

Ongkunaruk,

Poonpan

2024

Heliyon

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Physicochemical and microbiological characteristics of various stem bark extracts of Hopea beccariana Burck potential as natural preservatives of coconut sap

et al. 2023

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The bark of Hopea beccariana Burck is used to prevent damage to coconut sap. The purpose of this study was to determine the physicochemical and microbiological characteristics of various extracts of the bark of H. beccariana Burck as potential natural preservatives for coconut sap. The bark was extracted by maceration method for 24 h assisted by stirring using ethanol, methanol, n-hexane, and water at 60°C as solvent. The type of solvent used for extraction had a significant effect on the yield, total phenolic, total flavonoid, antioxidant activity, toxicity, and diameter of the inhibition zone against Lactobacillus plantarum. The highest yield was found in methanol extract at 22.34%, the highest total phenolic content was found in ethanol extract of 53.39 mg gallic acid equivalent/g extract, and the highest total flavonoid content was found in the aqueous extract at 60°C of 106.70 mg QE/g extract; all extracts have an IC50 value of 80.28–91.80 ppm (very strong antioxidant) and ascorbic acid of 5.78 ppm. Methanol extract is classified as very toxic with an LC50 of 38.21 ppm. The dominant compounds produced by gas chromatography–mass spectrometer were hexanedioic acid, bis(2-ethylhexyl) ester; ethyl oleate; 9-octadecenoic acid (Z)-, ethyl ester; and hexadecanoic acid, ethyl ester. The diameter of the inhibition zone for Saccharomyces cerevisiae was 13.50–14.72 mm, L. plantarum was 10.31–17.72 mm, and Leuconostoc mesenteroides was 13.25–18.06 mm. All extracts had minimum inhibitory concentration values of 2.5 mg/mL and minimum bactericidal concentration values of 2.5 mg/mL for n-hexane extract and 60°C water, while ethanol and methanol extracts had MBC values >50 mg/mL.

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Preservatives used in coconut sap

Cited by 2 publications

References 0 publications

Determining key factors affecting coconut sap quality after harvesting

Determining key factors affecting coconut sap quality after harvesting

Physicochemical and microbiological characteristics of various stem bark extracts of Hopea beccariana Burck potential as natural preservatives of coconut sap

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