Study of Yellow Root (Arcangelisia Flava Merr) as a Natural Food Additive with Antimicrobial and Acidity-stabilizing Effects in the Production Process of Palm Sugar

Abstract

Fermentation by several types of microorganisms was considered as one of several factors causing quality degradation of the palm sap used for production of palm sugar. During harvesting period, pH value of the palm sap gradually decreasing from 6.5 to approximately 4.5. In order to avoid the rapid fermentation, traditionally, the local community uses a material made by mixing small pieces of heartwood of jack tree (Artocarpus heterophyllus) with slaked lime (calcium hydroxide) solution. However, the safety of this material if consumed by the human is still unclear. Consumption of food containing high concentration of slaked lime may cause several organ dysfunctions such as liver, kidney, also heart and cardiovascular diseases. Therefore, this study was aimed to investigate an alternative material substituting the traditional one by examining the antimicrobial and acidity-stabilizing effects of Yellow Root (Arcangelisia flava Merr) extract. Antimicrobial activity of the water extract was evaluated through a disc-diffusion method using three microorganisms, Salmonella typhii, Staphylococcus aureus, and Trichophyton rubrum. In addition, toxicity test was also performed using BSLT (brine shrimp lethality test). Water extract of A. flava exhibited a positive respond against Salmonella typhii, Staphylococcus aureus, and Trichophyton rubrum with inhibition zones of 19.35, 16.98, and 19.78 mm, respectively at application level of 2% (v/v). Furthermore, this extract also showed an ability to stabilize the acidity of fresh palm sap (pH 5.8 -6.5) due to fermentation mechanism during harvesting and storing. The ability of the extract to stabilize the acid level may be caused by the presence of its active compounds such as alkaloid, tannin, and saponin. The glucosides of those compounds may inhibit the hydrolysis of disaccharide such as sucrose becomes its monosaccharides. Those compounds may also deactivate enzyme invertase secreted by the microbes which can increase the acid level. From the toxicity test, water extract of A. flava was considered as a natural product with no toxicity. Therefore, water extract of A. flava can be utilized as a safe natural food additive, especially in the production of palm sugar.

Ethnomedicinal appraisal and conservation status of medicinal plants among the Manobo tribe of Bayugan City, Philippines

“…For Arcangelisia flava, its yellow root revealed to have antimicrobial and acidity-stabilizing effects (Heryani and Nugroho 2015) while the stems demonstrated antioxidant and cytotoxic activities (Keawpradub et al 2005). This plant has been scientifically investigated to contain several alkaloids (Verpoorte et al 1982).…”

Caracterização físico-química e avaliação sensorial de brownies potencialmente funcionais elaborados com farinha de linhaça marrom (Linum usitatissimum) e farinha de chia (Salvia hispanica L.)

“…Em relação ao pH, viu-se que os valores estavam próximos da neutralidade, verificando-se diferença significativa entre as formulações (p < 0,05), em que BT apresentou maior valor (7,33). Essa característica não afetou os valores de acidez determinado, onde todas as amostras apresentaram valores estatisticamente semelhantes (p ≥ 0,05), variando de 0,93 a 0,94 g/100 g. A acidez de um alimento pode ser inerente dos seus compostos intrínsecos, pode ser formada pela fermentação ou pelo tipo de processamento pelo qual o alimento passou e, ainda, ser o resultado da deterioração que o mesmo sofreu (Heryani & Nugroho, 2015;Otegbayo, Akwa & Tanimola, 2020). O teor de umidade variou significativamente (p < 0,05) entre as formulações (15,23 a 19,70 g/100 g).…”

Palm Sap Sources, Characteristics, and Utilization in Indonesia

“…The pH of neera will be below of seven because of acid produced by microorganism activity. Preservation of neera could be performed traditionally by adding lime and stem bark of Jackfruit tree (Artocarpus heterophyllus) [23]. Before tapping the palm sap, farmers usually beat the stalk by wooden mallet to improve the yield of palm sap [24].…”