A Comparative Study of the Physicochemical, Nutritional Characteristics and Microbiological Contamination of Fresh Nipa Palm (Nypa fruticans) Sap
Abstract
Aim of this research was to study the microbial contaminants, physiochemical properties and nutritional values present in ten fresh nipa palm sap samples from different places of Nakhon Si Thammarat province (Khanap Nak Sub-District and Suea Hueng Sub-District). The fresh nipa palm sap samples were collected from different environments such as salt water, brackish water, abandoned shrimp pond and fresh water. The results showed that the pH values of nipa palm samples was ranged between 4.3 to 6.9, and the average of total soluble solids was varied from 13.6 to 22.5 °Brix. Interestingly, the nipa palm sap collected from Khanap Nak Sub-District showed both higher acidity and total soluble solids than samples from Suea Hueng Sub-District. Despite of that, the total acidity and alcohol content of samples from both areas were below 0.3 percent. With regard to the microbiological characteristics, the result showed the difference in number of microorganisms among samples and coliform bacteria can also be detected in some samples. The sucrose, glucose and fructose contents were varied within a range from 3.4 - 18.8%, 1.7-.39% and 0.5-2.8%, respectively. Furthermore, amounts of vitamin C, sodium and potassium ranged between 6-14 mg/100 ml, 66-121 mg/100 ml and 116-188 mg/100 ml respectively; however, vitamin A could not be detected in any samples. In conclusion, we observed that a large variation property of fresh nipa palm sap was mainly due to microbiological contamination during nipa palm collecting time. Keywords: physicochemical characteristics, nutritional characteristics, microbiological contamination, nipa palm sapReferences
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International Food Research Journal, 1, 369-376.
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Chandrasekhar, K., Sreevani, S., Seshapani, P. & Pramodhakumari, J. (2012). A review on palm wine.
International Journal of Research in Biological Sciences, 2(1), 33-38.
Chanthachum, S. & Beuchat, L.R. (1997). Inhibitory effect of kiam (Cotylelobium lanceotatum craih.) wood extract on gram-positive food-borne pathogens and spoilage micro-organisms. Food Microbiology, 14, 603-608.
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Dharmapalan, B., Jyothish, M.S., Ashokan, A. & Harinandanan, P.V. (2012). Mangrove palm-a versatile unique palm. Science Reporter, 49(7), 53-54.
Ebana, R.U.B., Etoc, C.A. & Edet, U.O. (2015). Phytochemical screening and antimicrobial activity of Nypa
fruticans harvested from Oporo River in the Niger Delta region of Nigeria. Journal of Scientific Research, 10(4), 1120-51124.
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Francisco-Ortega, J. & Zona, S. (2013). Sweet sap from palms, a source of beverages, alcohol, vinegar, syrup
and sugar. Vieraea, 41, 91-113.
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American Journal of Agriculture and Forestry, 3(4), 156-160.
Lovly, M.S. & Merlee, T.M.V. (2016). Nypa palm (Nypa fruticans Wurmb.) a new record from Kerala.
International Journal of Advanced Research, 4(6), 1051-1055.
Manel, Z., Sana, N., Nedia, K., Mokta, H. & Ali, F. (2011). Microbiological analysis and screening of lactic acid
bacteria from Tunisian date palm sap. International Food Research Journal, 5(19), 2929-2935.
Minh, N.P. (2014). Various factors influencing to the nipa (Nypa fruticans) wine fermentation. International
Journal of Multidisciplinary Research and Development, 1(4), 111-114.
Matsui, N., Okimori, Y., Takahashi, F., Matsumura, K. & Bamroongrugsa, N. (2014). Nipa (Nypa fruitcans Wurmb)
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province, southern Thailand. International Food Research Journal, 17, 977-986.
Naknean, P., Jutasukosol, K. & Mankit, T. (2015). Utilization of chitosan as an antimicrobial agent for
pasteurized palm sap (Borassus flabellifer Linn.) during storage. Journal of Food Science
Technology, 52(2), 731-741.
Ogbonna, A.C., Abuajah, C.I., Akpan, M.F. & Udofia, U.S. (2013). A comparative study of the nutritional values
of palm wine and Kunu-Zaki. Annals. Journal of Food Science and Technology, 14(1), 39-43.
Prasad, N., Yang, B., Kong, K.W., Khoo, H.E., Sun, J., Azlan, A., Ismail, A. & Romli, Z.B. (2013).
Phytochemicals and antioxidant capacity from Nypa fruticans Wurmb. fruit. Evidence-Based Complementary and Alternative Medicine, 1-9.
Tamunaidu, P. & Saka, S. (2011). Chemical characterization of various parts of nipa palm (Nypa fruticans). Industrial Crops and Products, 34, 1423-1428.
Tamunaidu, P., Matsui, N., Okimori, Y. & Saka, S. (2013). Nipa (Nypa fruticans) sap as a potential feedstock
for ethanol production. Biomass and Bioenergy, 52, 96-102.
Teo, S., Ang, W.F., Lok, A.F.S.L., Kurukulasuriya, B.R. & Tan, H.T.W. (2010). The status and distribution of the nipa palm Nypa fruticans wurmb (arecaceae) in Singapore. Nature in Singapore, 3, 45-52.
Theerawitaya, C., Samphumphaung, T., Cha-um, S., Yamada, N. & Takabe, T. (2014). Responses of nipa palm (Nypa fruticans) seedlings, a mangrove species, to salt stress in pot culture. Flora, 209, 597-603.
Tsuji, K., Ghazalli, M.N.F., Ariffin, Z., Nordin, M.S., Khaidizar, M.I., Dulloo, M.E. & Sebastian, L.S. (2011). Biological
and ethanobotanical characteristics of nipa plam (Nypa fructicans Wurmb.): a review. Sains Malaysiana, 40(12), 1407-1412.
Ziadi, M., Gaabeb, N., Marbet, A. & Ferchichi, A. (2014). Variation in physicochemical and microbiological
characteristics of date palm sap (Phoenix dactylifera) during the tapping period in oasian ecosystem
of southern Tunisia. International Food Research Journal, 21(2), 561-567.
sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS).
International Food Research Journal, 1, 369-376.
Amoa-Awua, W.K., Sampson, E. & Tano-Debran, K. (2007). Growth of yeast lactic and acetic bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. Journal of Applied Microbiology, 102, 599-606.
AOAC. (2000). Official Methods of Analysis. (17th ed.) Washington D.C: The Association of Official Analytical Chemists, Gaithersburg, MD.
AOAC. (2012). Official Method 985.35 Minerals (Ca, Mg, Zn, Cu, Mn, Na and K) infant formula. Atomic absorption spectrophotometric method.
Chandrasekhar, K., Sreevani, S., Seshapani, P. & Pramodhakumari, J. (2012). A review on palm wine.
International Journal of Research in Biological Sciences, 2(1), 33-38.
Chanthachum, S. & Beuchat, L.R. (1997). Inhibitory effect of kiam (Cotylelobium lanceotatum craih.) wood extract on gram-positive food-borne pathogens and spoilage micro-organisms. Food Microbiology, 14, 603-608.
Dalibard C. (1999). Overall view on the tradition of tapping palm trees and prospects for animal production. Livestock Research for Rural Development, 11(1). Retrieved May 20, 2017, from http://www.lrrd.org/lrrd11/1/dali111.htm.
Dharmapalan, B., Jyothish, M.S., Ashokan, A. & Harinandanan, P.V. (2012). Mangrove palm-a versatile unique palm. Science Reporter, 49(7), 53-54.
Ebana, R.U.B., Etoc, C.A. & Edet, U.O. (2015). Phytochemical screening and antimicrobial activity of Nypa
fruticans harvested from Oporo River in the Niger Delta region of Nigeria. Journal of Scientific Research, 10(4), 1120-51124.
Ehrmann, M.A., Freiding, S. & Vogel, R.F. (2009). Leuconostoc palmae sp. nov., a novel lactic acid bacterium isolated from palm wine. International Journal of Systematic and Evolutionary Microbiology, 59: 943-947.
Francisco-Ortega, J. & Zona, S. (2013). Sweet sap from palms, a source of beverages, alcohol, vinegar, syrup
and sugar. Vieraea, 41, 91-113.
Hossain, M.F.& Islam, M. A. (2015). Utilization of mangrove forest plant: nipa palm (Nypa fruticans wurmb.).
American Journal of Agriculture and Forestry, 3(4), 156-160.
Lovly, M.S. & Merlee, T.M.V. (2016). Nypa palm (Nypa fruticans Wurmb.) a new record from Kerala.
International Journal of Advanced Research, 4(6), 1051-1055.
Manel, Z., Sana, N., Nedia, K., Mokta, H. & Ali, F. (2011). Microbiological analysis and screening of lactic acid
bacteria from Tunisian date palm sap. International Food Research Journal, 5(19), 2929-2935.
Minh, N.P. (2014). Various factors influencing to the nipa (Nypa fruticans) wine fermentation. International
Journal of Multidisciplinary Research and Development, 1(4), 111-114.
Matsui, N., Okimori, Y., Takahashi, F., Matsumura, K. & Bamroongrugsa, N. (2014). Nipa (Nypa fruitcans Wurmb)
sap collection in southern Thailand I. sap production and farm management. Environment and Natural Resource Research, 4(4), 75-88.
Naknean, P., Meenune, M. & Roudaut, G. (2010). Characterization of palm sap harvested in Songkhla
province, southern Thailand. International Food Research Journal, 17, 977-986.
Naknean, P., Jutasukosol, K. & Mankit, T. (2015). Utilization of chitosan as an antimicrobial agent for
pasteurized palm sap (Borassus flabellifer Linn.) during storage. Journal of Food Science
Technology, 52(2), 731-741.
Ogbonna, A.C., Abuajah, C.I., Akpan, M.F. & Udofia, U.S. (2013). A comparative study of the nutritional values
of palm wine and Kunu-Zaki. Annals. Journal of Food Science and Technology, 14(1), 39-43.
Prasad, N., Yang, B., Kong, K.W., Khoo, H.E., Sun, J., Azlan, A., Ismail, A. & Romli, Z.B. (2013).
Phytochemicals and antioxidant capacity from Nypa fruticans Wurmb. fruit. Evidence-Based Complementary and Alternative Medicine, 1-9.
Tamunaidu, P. & Saka, S. (2011). Chemical characterization of various parts of nipa palm (Nypa fruticans). Industrial Crops and Products, 34, 1423-1428.
Tamunaidu, P., Matsui, N., Okimori, Y. & Saka, S. (2013). Nipa (Nypa fruticans) sap as a potential feedstock
for ethanol production. Biomass and Bioenergy, 52, 96-102.
Teo, S., Ang, W.F., Lok, A.F.S.L., Kurukulasuriya, B.R. & Tan, H.T.W. (2010). The status and distribution of the nipa palm Nypa fruticans wurmb (arecaceae) in Singapore. Nature in Singapore, 3, 45-52.
Theerawitaya, C., Samphumphaung, T., Cha-um, S., Yamada, N. & Takabe, T. (2014). Responses of nipa palm (Nypa fruticans) seedlings, a mangrove species, to salt stress in pot culture. Flora, 209, 597-603.
Tsuji, K., Ghazalli, M.N.F., Ariffin, Z., Nordin, M.S., Khaidizar, M.I., Dulloo, M.E. & Sebastian, L.S. (2011). Biological
and ethanobotanical characteristics of nipa plam (Nypa fructicans Wurmb.): a review. Sains Malaysiana, 40(12), 1407-1412.
Ziadi, M., Gaabeb, N., Marbet, A. & Ferchichi, A. (2014). Variation in physicochemical and microbiological
characteristics of date palm sap (Phoenix dactylifera) during the tapping period in oasian ecosystem
of southern Tunisia. International Food Research Journal, 21(2), 561-567.
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2018-09-14
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