Impact of Vateria copallifera Extract on Quality, Antioxidant Properties and Antimicrobial Activity in Palmyrah (Borassus flabellifer L.) Fruit Pulp During Preservation

Purpose: Palmyrah fruit is nutritious yet seasonal; hence, it needs to be preserved naturally for year-round availability in its authentic characteristics. This study explores the effect of Vateria copallifera (Vc) bark extract, which showed greater antimicrobial activity than Acorus calamus (Ac) root extract and Myristica fragrans (Mf) seed extract, on the quality, antioxidant potential, and antimicrobial activity of Palmyrah Fruit Pulp (PFP) during preservation.
Research Method: Treatments of PFP preservation were designed by varying the pH (3.5, 4, and 4.5) and concentration of Vc extract (1, 3, and 5 g/L). Treated PFP samples were evaluated for quality characteristics over 182 days. Antioxidant activity, total phenolic content, and heavy metals were determined in treated and untreated PFP.
Findings: Total Soluble Solids, acidity, and microbial count of the PFP (1 g/L of Vc extract, pH 3.5) were within the acceptable limit. The antioxidant activity of treated PFP (IC₅₀ = 40.59 ± 2.00 mg/mL) was higher compared to untreated PFP (IC₅₀ = 69.72 ± 2.00 mg/mL). Total phenolic content was higher in treated PFP (0.60 ± 0.01 mg GAE/g) than untreated PFP (0.29 ± 0.01 mg GAE/g). These findings suggest that Vc extract is a suitable natural preservative for PFP, enhancing its shelf life and nutritional value, whilst preserving its organoleptic characteristics.
Research Limitation: Collection and storage of Palmyrah fruit are feasible only during the season. It is prone to insect attack and mechanical damage, and gets spoiled quickly.
Originality: In this study, the inherent characteristics of PFP are preserved by natural means without chemical-induced discoloration and loss of aroma, eliminating food safety concerns.