Abstract
Physico-chemical properties and enti-becter ial agent of liquid smoke palm shell for food preservation has been performed. The liquid smoke was made by dry distillation method, and then partially purified by precipitation fi ltr a tio n and distillation. C h emic al components were assayed using GC-MS and anti bacteri a. capacity was assayed using agar diffusion me t hod. Resu l ts showed that differences in purification trea t men t leads to a different physico-chemical properties and anti bac t erial capacity of liquid smoke produced. Partially purified of pure liquid smoke produced followed by distillation process have characteristic of clear, impurities of 0.09% and pH o f 3.07 .Dominant chemical compounds found in the various treatments were cyclopentanone, 2-furancarboxaldehyde. acetic acid. and acid propanoate. Partial purified liquid smoke by precipitation-filtration showed inhibition on bacterial growth of E. Coli and S. aureus. but could not inhibit the growth of Salmonella, whereas partial purified of liquid smoke by distillation did not have inhibitory effec t on the growth of E. Coli, S a ureus and Salmonella.
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