Determination of authenticity of Palmyrah toddy using chemical tests
Palmyrah toddy is one of the alcoholic drinks prepared by the fermentation of sweet sap of Palmyrah tree (<span><i></span>Borassus flabellifer<span></i></span>). There are, however, some adulterated toddy samples available in the local market. This...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science, University of Peradeniya, Sri Lanka
2021-03-01
|
| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/7847 |
| _version_ | 1811325028002693120 |
|---|---|
| author | T. Glanista J. Prabagar T. Suganja S. Srivijeindran |
| author_facet | T. Glanista J. Prabagar T. Suganja S. Srivijeindran |
| author_sort | T. Glanista |
| collection | DOAJ |
| description | Palmyrah toddy is one of the alcoholic drinks prepared by the fermentation of sweet sap of Palmyrah tree (<span><i></span>Borassus flabellifer<span></i></span>). There are, however, some adulterated toddy samples available in the local market. This study was focused to identify the authenticity of Palmyrah toddy using chemical tests. Chloral hydrate and starch were only present in artificial toddy samples and they had higher alcohol contents (5.5 - 6.2 % v/v), turbidity (2025-2511 NTU) and yeast count (20.8 x 10<strong><span><sup></span></strong>6<strong><span></sup></span></strong> - 25.2 x 10<strong><span><sup></span></strong>6<strong><span></sup></span></strong> cells/mL) than the genuine toddy samples (3.9- 4.2 % v/v), (798 - 1023 NTU) and (15.9 x 10<strong><span><sup></span></strong>6<strong><span></sup></span></strong> - 16.5 x 10<strong><span><sup></span></strong>6<strong><span></sup></span></strong> cells/mL) respectively, while there is no significant difference between genuine and artificial toddy in °Brix, acidity and conductivity. Results reveal that the total phenol content of genuine toddy samples were in the range of 815.9-861.8 ppm while artificial toddy samples were 388.2-412.6 ppm. Nearly 50% lower total phenol content in artificial toddy than in genuine toddy. Sulfated ash contents of genuine toddy samples were found to be in the range of 0.45 to 0.52 g/100 mL and artificial toddy showed higher range from 0.05 to 0.10 g/100 mL compared to genuine toddy. This study reveals that total phenol content, sulfated ash and qualitative tests are the most reliable to distinguish artificial toddy samples. |
| first_indexed | 2024-04-13T14:25:51Z |
| format | Article |
| id | doaj.art-0708e1bac89840c7aa71678a60980100 |
| institution | Directory Open Access Journal |
| issn | 2513-2814 2513-230X |
| language | English |
| last_indexed | 2024-04-13T14:25:51Z |
| publishDate | 2021-03-01 |
| publisher | Faculty of Science, University of Peradeniya, Sri Lanka |
| record_format | Article |
| series | Ceylon Journal of Science |
| spelling | doaj.art-0708e1bac89840c7aa71678a609801002022-12-22T02:43:19ZengFaculty of Science, University of Peradeniya, Sri LankaCeylon Journal of Science2513-28142513-230X2021-03-01501576210.4038/cjs.v50i1.78475851Determination of authenticity of Palmyrah toddy using chemical testsT. Glanista0J. Prabagar1T. Suganja2S. Srivijeindran3Palmyrah Research Institute, KaithadyUniversity of JaffnaPalmyrah Research InstitutePalmyrah Research InstitutePalmyrah toddy is one of the alcoholic drinks prepared by the fermentation of sweet sap of Palmyrah tree (<span><i></span>Borassus flabellifer<span></i></span>). There are, however, some adulterated toddy samples available in the local market. This study was focused to identify the authenticity of Palmyrah toddy using chemical tests. Chloral hydrate and starch were only present in artificial toddy samples and they had higher alcohol contents (5.5 - 6.2 % v/v), turbidity (2025-2511 NTU) and yeast count (20.8 x 10<strong><span><sup></span></strong>6<strong><span></sup></span></strong> - 25.2 x 10<strong><span><sup></span></strong>6<strong><span></sup></span></strong> cells/mL) than the genuine toddy samples (3.9- 4.2 % v/v), (798 - 1023 NTU) and (15.9 x 10<strong><span><sup></span></strong>6<strong><span></sup></span></strong> - 16.5 x 10<strong><span><sup></span></strong>6<strong><span></sup></span></strong> cells/mL) respectively, while there is no significant difference between genuine and artificial toddy in °Brix, acidity and conductivity. Results reveal that the total phenol content of genuine toddy samples were in the range of 815.9-861.8 ppm while artificial toddy samples were 388.2-412.6 ppm. Nearly 50% lower total phenol content in artificial toddy than in genuine toddy. Sulfated ash contents of genuine toddy samples were found to be in the range of 0.45 to 0.52 g/100 mL and artificial toddy showed higher range from 0.05 to 0.10 g/100 mL compared to genuine toddy. This study reveals that total phenol content, sulfated ash and qualitative tests are the most reliable to distinguish artificial toddy samples.https://cjs.sljol.info/articles/7847genuine toddyartificial toddysulfated ashtotal phenolfermentation |
| spellingShingle | T. Glanista J. Prabagar T. Suganja S. Srivijeindran Determination of authenticity of Palmyrah toddy using chemical tests Ceylon Journal of Science genuine toddy artificial toddy sulfated ash total phenol fermentation |
| title | Determination of authenticity of Palmyrah toddy using chemical tests |
| title_full | Determination of authenticity of Palmyrah toddy using chemical tests |
| title_fullStr | Determination of authenticity of Palmyrah toddy using chemical tests |
| title_full_unstemmed | Determination of authenticity of Palmyrah toddy using chemical tests |
| title_short | Determination of authenticity of Palmyrah toddy using chemical tests |
| title_sort | determination of authenticity of palmyrah toddy using chemical tests |
| topic | genuine toddy artificial toddy sulfated ash total phenol fermentation |
| url | https://cjs.sljol.info/articles/7847 |
| work_keys_str_mv | AT tglanista determinationofauthenticityofpalmyrahtoddyusingchemicaltests AT jprabagar determinationofauthenticityofpalmyrahtoddyusingchemicaltests AT tsuganja determinationofauthenticityofpalmyrahtoddyusingchemicaltests AT ssrivijeindran determinationofauthenticityofpalmyrahtoddyusingchemicaltests |