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All Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Srivijeindran, Srithayalan
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Agriculture, Biological Sciences & Forestry

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Determination of Water-Soluble Vitamins in Palmyrah Sweet Sap and Its Derived Products using RP-HPLC Method Thangavel, Kirushanthi; Arumugam, Mithursha; Anuluxshy, Balasubramaniyam; Sajiwanie, J.W.Amadnda; Srivijeindran, Srithayalan
International Journal on Food, Agriculture and Natural Resources VOL 5, NO 2 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i2.313

Abstract

Palmyrah sweet sap, obtained from the inflorescence of the Borassus flabellifer L. palm tree, is a popular natural drink in Sri Lanka, available seasonally from January to August. It contains a blend of water, sugars, and essential vitamins and minerals. The sweet sap is processed thermally to produce sugary products like crude sugar, jaggery, and treacle. It is crucial to analyze them to ensure their nutritional value, due to the possibility of vitamin decomposition during the production stage. This study aimed to quantify the existing vitamins in sweet sap and its derived products using validated high-performance liquid chromatography (HPLC). The HPLC method validation parameters, such as linearity, accuracy, precision, range, limit of detection (LOD), and limit of quantification (LOQ), were determined. The results showed that the derived products from palmyrah sap had high concentrations of vitamins, with thiamine ranging from 2.81 to 35.16 mg/100g, niacin from 4.35 to 45.03 mg/100g, pyridoxine from 4.44 to 87.16 mg/100g, and ascorbic acid from 5.42 to 52.52 mg/100g. The accuracy of the HPLC method for vitamin analysis was between 98.43 and 100.64%, with a limit of detection ranging from 0.357 to 1.152 ppm and a limit of quantification from 1.081 to 13.573 ppm. The study successfully quantified the existing vitamins in the sap and its derived products, with overall results indicating that the vitamins were retained even after thermal processing.
Development of an On-Site Protocol to Identify the Adulterations in Palmyrah Jaggery through Comparative Evaluation of Fresh Market Samples and Control Sample Thangavel, Kirushanthi; Thavaputhalvan, Thavapiraja; Chandrajith, Vidana Gayan Gamage; Sivaji, Maathumai; Srivijeindran, Srithayalan
International Journal on Food, Agriculture and Natural Resources Vol 6, No 2 (2025): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v6i2.495

Abstract

Palmyrah jaggery, a traditional sweetener valued for its nutritional properties, is vulnerable to adulteration, compromising its authenticity and safety. This study aimed to develop a simple, cost-effective on-site protocol by examining the relationships between sensory attributes, physico-chemical properties, and adulterant test results in market samples compared to a control (QC) sample. Twenty freshly prepared jaggery samples from local producers and a laboratory-prepared QC sample were analyzed. Sensory evaluation assessed the attributes of jaggery, such as taste and aroma, by the Difference from Control (DFC) method. Simultaneously, physico-chemical parameters, including conductivity, total ash content, moisture content, Brix, pH, and color, were measured using standard methods. Adulterant-specific tests, such as sedimentation, iodine, and saccharin detection, were used to identify impurities like rice bran, starch, and CaCO3. The sensory evaluation revealed significant differences (p < 0.05) in taste and aroma in 12 samples compared to QC, and 9 tested positive for adulterants like starch and CaCO3. Conductivity and total ash content proved to be reliable indicators of adulteration, as adulterated samples displayed lower values, reflecting a reduction in mineral content compared to the QC. Moisture content, Brix, pH, and color parameters were less reliable indicators of adulteration due to variations in manufacturing practices, such as processing temperature and filtration methods. Additionally, all market samples exceeded the SLS 521:1981 limit for insoluble matter, indicating inadequate processing. This study demonstrates the effectiveness of a stepwise detection method combining sensory, physico-chemical, and adulterant-specific tests. The findings provide a foundation for ensuring the authenticity of palmyrah jaggery, promoting sustainable production, consumer safety, and market confidence.
Co-Authors Anuluxshy, Balasubramaniyam Arumugam, Mithursha Chandrajith, Vidana Gayan Gamage Sajiwanie, J.W.Amadnda Sivaji, Maathumai Thangavel, Kirushanthi Thavaputhalvan, Thavapiraja