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Determination of Volatile Compounds in Fresh and Fermented Nipa Sap (Nypa Fruticans) Using Static Headspace Gas Chromatography-Mass Spectrometry (GC-MS)

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Determination of Volatile Compounds in Fresh and Fermented Nipa Sap (Nypa Fruticans) Using Static Headspace Gas Chromatography-Mass Spectrometry (GC-MS) International Food Research Journal 20(1): 369-376 (2013) Journal homepage: http://www.ifrj.upm.edu.my Determination of volatile compounds in fresh and fermented Nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) 1Nur Aimi, R., 1,2*Abu Bakar, F. and 1Dzulkifly, M. H. 1Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Malaysia 2Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia Article history Abstract Received: 5 April 2012 Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans. Received in revised form: It is readily and spontaneously fermented resulting in the development of alcoholic fermentation 24 May 2012 products. Objective of this study is to determine the volatile compounds (VOCs) responsible Accepted: 25 May 2012 for the aroma in fresh and fermented nipa sap. The sap was left for natural fermentation at 30ºC for 63 days. VOCs of the sap were analysed using static headspace gas chromatography-mass spectrometry (GC-MS). Fresh nipa sap contained ethanol (83.43%), diacetyl (0.59%), and esters (15.97%). Fermented nipa sap contained alcohols (91.16 – 98.29%), esters (1.18 – 8.14%), acetoin (0.02 – 0.7%), diacetyl (0.04 – 0.06%), and acetic acid (0.13 – 0.68%). Concentration of ethanol in fresh nipa sap increased from 0.11% (v/v) to 6.63% (v/v) during the fermentation, Keywords and slightly decreased to 5.73% (v/v) at day 63. No higher alcohols were detected in the fresh nipa sap. Concentration of 1-propanol and 2-methylpropanol were constant throughout the Nipa sap toddy fermentation with average of 0.004 to 0.006% (v/v) and 0.0001 to 0.0009% (v/v), respectively. fermentation 3-methylbutanol increased during the fermentation process. The highest concentration (0.001% volatile compounds v/v) was recorded at day 35. This study has shown differences in VOCs types between fresh gas chromatography and fermented nipa sap. © All Rights Reserved Introduction and Arenga tree (Arenga pinnata). These palms can be found in every part of Malaysia, especially Fresh palm sap, palm juice or air nira is a in the middle and northern parts of Peninsular traditional beverage consumed by people in Malaysia. Malaysia. Fermented palm sap or palm toddy is It has also been used in many Asian countries as whitish with ethanol content in the range of 5 to sweetener in the form of palm sugar after going 8%, and pH at about 3.6 depending on fermentation through heating process (Ho et al., 2007). Fermented stage at which the toddy is consumed (Iwuoha and palm sap on the other hand is usually called palm Eke, 1996; Lasekan et al., 2007). Previous studies toddy, or simply palm wine and is widely consumed reported that the fermentation is dominated by yeasts as a refreshing alcoholic beverage by people in some (Saccharomyces, Candida, Kloechera) and lactic acid parts of Africa, Asia and South America (Jirovetz et bacteria (Atputharajah et al., 1986; Chanthachum and al., 2001). Palm sap, which is sweet and translucent Beuchat, 1997; Amoa-Awua et al., 2007). juice, is one of the important products from palm Fermented palm sap has complex organic and trees. Palm sap or palm toddy is a term commonly inorganic compounds of which production depends used by most of these countries. Special name is on several factors, such as period of fermentation given according to the origin of the sap. Coconut sap and microbial activity. In general, fermented palm or neera is sap obtained from coconut palm (Borse sap contains low molecular mass carbonyls (C1-C6) et al., 2007), while sap obtained from oil palm or as by-products of yeast fermentation, and alcoholic Arenga palm is called palm sap or air nira (Ho et al., oxidation at various stages of fermentation (Anli et 2007). al., 2007). Volatile organic compounds impart aroma In Malaysia, palm sap is usually obtained from to fermented palm sap and have been subjected to various species of palm trees, including coconut many researches. However, the presence of some tree (Cocos nucifera), nipa tree (Nypa fruticans), VOCs is undesirable as they are responsible for *Corresponding author. Email: [email protected] 370 Nur Aimi et al./IFRJ 20(1): 369-376 unpleasant organoleptic properties of alcoholic drinks (Vallejo-Córdoba et al., 2004). VOCs of fermented coconut sap and palm oil sap are largely dominated by alcoholic substances, such as ethanol, higher alcohols, acetic acid, esters, and acetoin (Uzochukwu, 1997; Jirovetz et al., 2001; Lasekan et al., 2007; Lasekan et al., 2009). Some of the VOCs in fermented palm sap resemble other alcoholic beverages, such as sake, spirits, mouro, and mescal, with major VOCs like propanol, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, acetaldehyde, acetic acid, ethyl acetate, and ethyl 2-hydroxypropanoate (Teramoto et Figure 3. Flowchart indicating the process to obtain nipa sap al., 2000; Soufleros et al., 2004; León-Rodríguez et al., 2006). Reagents and materials Fermented nipa sap contains several particular Ethanol and 1-propanol were purchased VOCs which are responsible in giving crude and malty from Merck, Japan, while 2-methylpropanol and aroma of the sap as VOCs are generally important 3-methybutanol with purities of 99% were purchased for the quality and aroma of alcoholic beverages. from ACROS Organics, St. Louis, USA. As for Fermented nipa sap is characterized by the increase internal standard of acetonitrile, it was purchased of ethanol and acetic acids during fermentation. from Merck, Japan. Single and mixed standard stock The information on volatile and flavour compounds solutions and their further dilutions were prepared in from natural fermentation of nipa sap is required to deionised water. determine the quality of the sap. It can also serve as an indicator for fresh palm sap industries in monitoring Headspace gas chromatography-mass spectrometry their freshness. VOCs information is also relevant analysis to palm toddy industries and also the community to Volatile constituents of samples were analysed determine the optimal acceptable flavours. Therefore, by static headspace gas chromatography-mass the aim of this research was to determine the VOCs spectrometry (GC-MS). All VOCs of nipa sap were responsible for the aroma in fresh and fermented nipa analyzed without any prior treatment by using the sap. Agilent Technologies 7890A gas chromatography coupled with Agilent 5975C inert mass spectrometry Materials and Methods detector (California, USA). The method used was according to Forney et al. (1991), with a slight Sample collection modification. Only 0.001 mL of sample was injected Nipa sap was randomly collected from nipa trees into the capillary column. About of 3 mL of sample in Kedah, Malaysia. The sap was obtained by cutting was put in the headspace vial for the analysis of VOCs the stalk of matured nipa fruit and sap was collected besides ethanol; while only 0.1 mL of sample was put four times daily to avoid spontaneous fermentation in the headspace vial to analyze ethanol. The analysis (Figure 3). The end cut of the stalk was wrapped with method was done separately due to the high content sterile plastic bags to maintain hygiene. A thin slice of ethanol in each sample compared to other VOCs. of the stalk was cut away every four hours to reduce The separation was achieved using a J&W Scientific accumulation of microorganisms. The collected sap DB-WAX fused silica polar capillary column, 30 m was then pooled together and transferred into 250 mL × 0.25 mm in diameter, and 0.25 µm film thickness. of laboratory bottles and immediately kept in cooler GC oven temperature was set to 40ºC for 1 min, box with dried ice at 0ºC in temperature. The samples and later increased to 65ºC at 20ºC/min, and further were then taken and kept in a temperature of -20ºC at increased to 220ºC at 50ºC/min, held at 220ºC for 1 the laboratory for further analysis. min with a linear helium carrier flow of 1 mL/min. Mass spectra were obtained by electron ionization at Fermentation of nypa sap 70 eV. The transfer line and ion source temperature 10 laboratory bottles containing 250 mL of nipa was set to 200ºC and 230ºC, respectively. Mass range sap were fermented in an incubator for 63 days was set at 30-330 amu. For headspace configuration, with 30ºC in temperature. Anaerobiosis and static oven, loop, and transfer line temperature were set to fermentation were carried out. Fermentation liquid 70ºC, 80ºC, and 90ºC respectively. The samples were was collected every seven day, starting from day 0 injected with 100:1 splitting for screening; 200:1 for until day 63 for analysis of VOCs. Nur Aimi et al./IFRJ 20(1): 369-376 371 quantification of ethanol, and 50:1 for quantification a statistical approach. Standard deviation (SD) of of higher alcohols. Spectra were recorded by a intercept from the calibration curve regression was Hewlett-Packard ChemStation. Identification of used to determine the LOD and LOQ in this study. the compounds were made by matching against the LOD and LOQ were calculated using equations A Wiley/NBS library and by GC retention time against and B where s is the standard deviation of intercept, standards. The area of each peak was determined and is a slope estimated from the calibration curve by ChemStation software (Agilent Technologies). of the analyte (ICH, 1996). Quantification of alcohols in the samples was carried LOD = 3.3 s/a (Equation A) out by adding acetonitrile as an internal standard. LOQ = 10 s/a (Equation B) Twenty millilitres clear headspace vials (Agilent, California, USA) and 20 mm aluminium seal cap Accuracy with PTFE/silicone septum (Agilent, California, The measuring system to detect errors was USA) were used.
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