Volume 17, Issue 1, July 2016, Pages 245–254
Detto KARAMOKO1, Djegba Marie TOKA2, Jean-Luc Aboya MOROH3, Kohi Alfred KOUAME4, and Koffi Marcellin DJE5
1 University Peleforo Gon Coulibaly of Korhogo, Department of Biochemistry and Food Sciences, Laboratory of food Microbiology and Biotechnology, Côte d'Ivoire
2 University Nangui Abrogoua of Abidjan, Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, Côte d'Ivoire
3 University Peleforo Gon Coulibaly of Korhogo, Department of Biochemistry and Food Sciences, Laboratory of food Microbiology and Biotechnology, Côte d'Ivoire
4 University Nangui Abrogoua of Abidjan, Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, Côte d'Ivoire
5 UFR des Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
Original language: English
Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study was carried out to determine organic acids in palm saps throughout tapping. Palm wine sample at different stages of processing namely tapping, were collected and analysed for physical, biochemical, nutritional and microbiological parameters (pH, total titratable acidity (TTA), fermenting microorganisms) extracted from two varieties of palm oil tree (Dura and Tenera). Microbiological and biochemical contents of palm wine were determined during the tapping of Dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. In addition the results of pH, total titratable acid and organic acids confirmed the importance of lactic acid bacteria in the tapping of palm wine. The organic acids of fresh palm wines collected during tapping are showed in Fig 3. Organic acids detected in the freshly collected palm wine (first day) included oxalic (0.1
Author Keywords: organic acids, microorganisms, palm wine, palm oil trees.
Detto KARAMOKO1, Djegba Marie TOKA2, Jean-Luc Aboya MOROH3, Kohi Alfred KOUAME4, and Koffi Marcellin DJE5
1 University Peleforo Gon Coulibaly of Korhogo, Department of Biochemistry and Food Sciences, Laboratory of food Microbiology and Biotechnology, Côte d'Ivoire
2 University Nangui Abrogoua of Abidjan, Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, Côte d'Ivoire
3 University Peleforo Gon Coulibaly of Korhogo, Department of Biochemistry and Food Sciences, Laboratory of food Microbiology and Biotechnology, Côte d'Ivoire
4 University Nangui Abrogoua of Abidjan, Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, Côte d'Ivoire
5 UFR des Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
Original language: English
Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study was carried out to determine organic acids in palm saps throughout tapping. Palm wine sample at different stages of processing namely tapping, were collected and analysed for physical, biochemical, nutritional and microbiological parameters (pH, total titratable acidity (TTA), fermenting microorganisms) extracted from two varieties of palm oil tree (Dura and Tenera). Microbiological and biochemical contents of palm wine were determined during the tapping of Dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. In addition the results of pH, total titratable acid and organic acids confirmed the importance of lactic acid bacteria in the tapping of palm wine. The organic acids of fresh palm wines collected during tapping are showed in Fig 3. Organic acids detected in the freshly collected palm wine (first day) included oxalic (0.1
Author Keywords: organic acids, microorganisms, palm wine, palm oil trees.
How to Cite this Article
Detto KARAMOKO, Djegba Marie TOKA, Jean-Luc Aboya MOROH, Kohi Alfred KOUAME, and Koffi Marcellin DJE, “HPLC determination of organic acids in palm saps throughout tapping process,” International Journal of Innovation and Applied Studies, vol. 17, no. 1, pp. 245–254, July 2016.
