Effects of soil salinity on nutritional compositions of fresh Jak (Nypa fruticans) sap

Saelee, Nisa

doi:10.1016/j.jfca.2022.104767

Cited by 4 publications

(5 citation statements)

References 22 publications

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“…The external standards of 1%, D(-)-fructose, D-(+)-glucose anhydrous, D(+) galactose, sucrose, D-(+)-maltose monohydrate, L-rhamnose monohydrate, and arabinose were used for quantification. Unknown concentration was calculated by a linear relationship plot between the peak area and known concentrations of standards [26].…”

Section: Methodsmentioning

confidence: 99%

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Lactic Acid Production from Old Oil Palm Trunk Sap in the Open Batch, Open Repeated Batch, Fed-Batch, and Repeated Fed-Batch Fermentation by Lactobacillus rhamnosus ATCC 10863

Saelee

2022

Fermentation

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The cost of fermentable sugars added as a substrate is one major problem for economic lactic acid (LA) production. Old oil palm trunks (OPT) squeezed sap, the agricultural wastes on replanting and pruning of oil palm (Elaeis guineensis), contained mainly glucose and fructose as a potential feedstock to use as a vast carbon source for LA production. To improve the LA yield and productivity, various fermentation modes were performed by Lactobacillus rhamnosus ATCC 10863 using OPT sap as a basal medium. A modified constant feed mode of fed-batch and repeated fed-batch fermentation using undiluted OPT sap feed medium can achieve a high average LA concentration of 95.94 g/L, yield of 1.04 g/g, and productivity of 6.40 g/L/h) at 11 h cultivation time. It can also provide open and open repeated batch fermentation with an average LA concentration of 91.30 g/L, yield of 0.87 g/g, and productivity of 3.88 g/L/h at 21 h fermentation time.

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Section: Methodsmentioning

confidence: 99%

“…The OPT sap was centrifuged at 4000 rpm for 40 min at 4 • C and collected at −18 • C for the experiment (Figure 1). The sugar and mineral compositions of OPT sap were determined using the standard methods described by Saelee [26].…”

Section: Oil Palm Trunk (Opt) Sap Preparationmentioning

confidence: 99%

Lactic Acid Production from Old Oil Palm Trunk Sap in the Open Batch, Open Repeated Batch, Fed-Batch, and Repeated Fed-Batch Fermentation by Lactobacillus rhamnosus ATCC 10863

Saelee

2022

Fermentation

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“…Water-soluble vitamins such as thiamin (B1), riboflavin (B2), nicotinamide (B3), and pyridoxine (B6) were measured using high-performance liquid chromatography (HPLC) methods [5,21]. A 25 mL solution of 0.1 N H 2 SO 4 was added to the sample (2 g), which was then incubated at 121 • C for 30 min.…”

Section: Mineral and Vitaminmentioning

confidence: 99%

Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice

Summpunn,

Deh-ae,

Panpipat

et al. 2023

Foods

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For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. Yoom Noon is one of the non-glutinous rice (Oryza sativa L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand. The goal of this research was to compare the nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice. The results indicated that carbohydrate content was found to be the most plentiful macronutrient in all processed Yoom Noon rice types, accounting for 67.1 to 81.5% of the total. White rice had the highest carbohydrate content (p < 0.05), followed by brown rice and germinated brown rice. Brown rice had more protein and fat than white rice (p < 0.05). The maximum protein, dietary fiber, and ash content were found in germinated brown rice, followed by brown rice and white rice (p < 0.05). White rice had the highest amylose content, around 24% (p < 0.05), followed by brown rice (22%), and germinated brown rice (20%). Mg levels in all white, brown, and germinated brown rice ranged from 6.59 to 10.59 mg/100 g, which was shown to be the highest among the minerals studied (p < 0.05). Zn (4.10–6.18 mg/100 g) was the second most abundant mineral, followed by Fe (3.45–4.92 mg/100 g), K (2.61–3.81 mg/100 g), Mn (1.20–4.48 mg/100 g), Ca (1.14–1.66 mg/100 g), and Cu (0.16–0.23 mg/100 g). Se was not found in any processed Yoom Noon rice. Overall, brown rice had the highest content of macro- and micronutrients (p < 0.05). In all processed rice, thiamin was found in the highest amount (56–85 mg/100 g), followed by pyridoxine (18–44 g/100 g) and nicotinamide (4–45 g/100 g) (p < 0.05). Riboflavin was not identified in any of the three types of processed Yoom Noon rice. Individual vitamin concentrations varied among processed rice, with germinated brown rice having the highest thiamine content by around 1.5 and 1.3 folds compared to white and brown rice, respectively. The GABA level was the highest in germinated rice (585 mg/kg), which was around three times higher than in brown rice (p < 0.05), whereas GABA was not detectable in white rice. The greatest total extractable flavonoid level was found in brown rice (495 mg rutin equivalent (RE)/100 g), followed by germinated brown rice (232 mg RE/100 g), while white rice had no detectable total extractable flavonoid. Brown rice had the highest phytic acid level (11.2 mg/100 g), which was 1.2 times higher than germinated brown rice (p < 0.05). However, phytic acid was not detected in white rice. White rice (10.25 mg/100 g) and brown rice (10.04 mg/100 g) had the highest non-significant rapidly available glucose (RAG) values, while germinated brown rice had the lowest (5.33 mg/100 g). In contrast, germinated brown rice had the highest slowly available glucose (SAG) value (9.19 mg/100 g), followed by brown rice (3.58 mg/100 g) and white rice (1.61 mg/100 g) (p < 0.05).

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“…The sugar contents of raw material and mangosteen vinegar products were determined using the HPLC system (Waters, Milford, MA, USA) using Animex HPX-87P column, 300 × 7.8 mm (Biorad, Hercules, CA, USA), as previously described [36]. The mobile phase, DI, was performed at 0.6 mL/min, in an 80 • C column oven with a 50 • C refractive index (RI) detector.…”

Section: Analytical Proceduresmentioning

confidence: 99%

“…The standards, calcium, phosphorous, sodium, potassium, magnesium, sulfur, copper, zinc, aluminum, manganese, nickel, zinc, and boron were tested at three different concentrations (0.5-25 mg/L). The quantitative levels of each trace were determined using their standard calibration curve [36].…”

Section: Analytical Proceduresmentioning

confidence: 99%

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties

Saelee,

Cheong,

Chaijan

2023

Foods

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This research investigates the enhancement of acetic acid production in the mangosteen vinegar fermentation process through mixed-culture fermentation involving S. cerevisiae TISTR 5279 and G. oxydans TBRC 4013, alongside an analysis of the resulting mangosteen vinegar’s qualities and properties using Taguchi Experimental Design (TED). It focuses on key parameters, such as the juice concentration, inoculum ratio, and pasteurization conditions, to optimize acetic acid production. The findings highlight that the unpasteurized condition exerts the most significant influence on acetic acid production yield (p < 0.01), followed by the 3:1 inoculum ratio of S. cerevisiae TISTR 5279 to G. oxydans TBRC 4013 and a 10% mangosteen concentration. The achieved theoretical maximum yield of acetic acid on day 21 was 85.23 ± 0.30%, close to the predicted 85.33% (p > 0.05). Furthermore, the highest recorded acetic acid concentration reached 5.34 ± 0.92%. On day 14 of fermentation, the maximum productivity and yield were 3.81 ± 0.10 g/L/h and 0.54 ± 0.22 g/g, respectively. The resulting mangosteen vinegar exhibited elevated levels of total phenolic content (359.67 ± 47.26 mg GAE/100 mL), total flavonoid content (12.96 ± 0.65 mg CAE/100 mL), and anti-DPPH radical activity (17.67 ± 0.22%), suggesting potential health benefits. Beyond these chemical aspects, the mangosteen vinegar displayed distinct physical and chemical characteristics from the original mangosteen juice, possibly conferring additional health advantages. These findings are promising for industrial vinegar fermentation models and propose the potential use of the product as a valuable dietary supplement.

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Effects of soil salinity on nutritional compositions of fresh Jak (Nypa fruticans) sap

Cited by 4 publications

References 22 publications

Lactic Acid Production from Old Oil Palm Trunk Sap in the Open Batch, Open Repeated Batch, Fed-Batch, and Repeated Fed-Batch Fermentation by Lactobacillus rhamnosus ATCC 10863

Lactic Acid Production from Old Oil Palm Trunk Sap in the Open Batch, Open Repeated Batch, Fed-Batch, and Repeated Fed-Batch Fermentation by Lactobacillus rhamnosus ATCC 10863

Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties

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