Coconut Shell Liquid Smoke Research Articles

Antimicrobial activity of coconut shell liquid smoke

Coconut shell liquid smoke is produced from the pyrolysis and condensation of smoke from the burning process of coconut shell. It is known to have considerably high content of polyphenol. Beside acting as antioxidant, polyphenol is also a good antimicrobial. This research was conducted in order to study the antimicrobial activity of coconut shell liquid smoke. Coconut shell liquid smoke used in this study was produced from three different processing stages, which obtained three different grades of liquid smoke (grade 1, 2 and 3). Each sample of coconut shell liquid smoke was extracted using ethyl alcohol and petroleum ether. The extract was then analyzed for its antimicrobial activity against S. aereus, E. coli and C. albicans using well diffusion method. Total phenol and microbial microscopic structure of the liquid smoke were also examined. The results showed that there was influence of coconut shell liquid smoke on the inhibition of S. aureus, E. coli and C. albican growth. This fact was marked by the forming of clear area surrounding the well on the dish agar media. The highest percentage of inhibition showed by the extract of grade 3 coconut shell liquid smoke. This may be explained by the highest total phenol content in grade 3 liquid smoke. Microscopic examination showed that there was a breakage of microbial cell walls caused by the antimicrobial property of the liquid smoke. It was concluded that coconut shell liquid smoke was beneficial as antimicrobial agent, and while all grades of liquid smoke contains polyphenol, the content was influenced by the processing stage and thus influenced its level of microbial growth inhibition.

Aplikasi Asap Cair Tempurung Kelapa Rendah Benzo[a] Pyrene untuk Meningkatkan Kualitas Se’i Sapi Bali

This research has been conducted in the District Amarasi Kupang district to obtain liquid smoke coconut shell, Bogor Agricultural Institute Laboratory tested compounds benzo[a]pirene.dan total bacteria in meat, an integrated research laboratory distillation liquid smoke Undana perform and get the value of organoleptic and agricultural polytechnic Laboratory Kupang test the chemical quality beef cattle se'i Bali. The research was conducted over 2 months ie April 26 until June 26, 2016. This study aims to determine the content benzo[a]pirene. lowest in liquid smoke coconut shell by doing some distillation processes to be applied to the meat of cattle se'i Bali. The material used is coconut shell as much as 20 kg, 5 kg of fresh beef taken on the part of the muscle. The basic design is used, a completely randomized design (CRD) with 6 treatments and 3 repetitions so obtained 18 experimental units. Data was analyzed using non-parametric analysis of Kruskal Wallis test and analysis methods Analysis of Variance (ANOVA). If there are differences among the treatments then continued by Least Significant Difference (LSD). The results showed: Total Bacteria contained in meat P≤0,05 se'i not significantly different from the treatment of liquid smoke to the meat using traditional se'i P0. 6,6x106 P1. 6,2x106 P2. 5,4x106 P3. 1,7x106 P4. 4,46x103 P5. 3,0x103 while the chemical quality beef cattle se'i P≤0,01 Bali very significant effect of each treatment. conclusion on the research is: the more the percentage of liquid smoke, the number of bacteria in the cow se'i diminishing and the average chemical quality beef cattle se'i Bali will increase.

Coconut Shell Liquid Smoke Promotes Burn Wound Healing.

The aim of this study was to evaluate burn wound healing activity of coconut shell liquid smoke (CS-LS) in a burn wound animal model. Burn wound–induced mice were treated with CS-LS (CS-LS group), povidone iodine 10% (povidone group), or NaCl 0.9% (NaCl group). Application of CS-LS promoted wound contraction compared to that of the povidone and NaCl groups (P < .05). This study showed a positive correlation between the number of fibroblasts and wound contraction. The number of fibroblasts was highest in the CS-LS group, compared to that of the povidone and NaCl groups (P < .05). In conclusion, CS-LS promotes burn wound healing by one possible mechanism, by increasing the number of fibroblasts. The results indicate that further experimental trials are needed to develop CS-LS as an alternative topical drug for burn wound healing.

Volatile Compounds Detected in Coconut Shell Liquid Smoke through Pyrolysis at a Fractioning Temperature of 350-420 C

This study ev a luated the vol a tile components of liquid sm ok e f r om coconut shells obtained through the pyrolysis process at fraction 350-420 ° C . The v olatile co mpound s of liquid smo k e from a coconut shell w e r e anal y zed using gas c h r omatograp h y and mass spec t r o m etry (GC-MS). Nineteen pea k s w e r e detected by G C-MS in the coconut shell liquid sm ok e, and 19 compounds also we r e identified. The volatile compounds were identified as follows based on their function group’s composition percentage: phenol (90.75%), carbonyl (3.71%), alcohol (1.81%), and benzene (3.73%), respectively. The liquid smo k e contains a high ratio of phenol derivativ e s ( 90.75% ) in volatile p r ofile. The phenol derivativ e s we r e the major v o latile compounds f o und in the coconut shell liquid smo k e .

Antimicrobial Activity of Microencapsulation Liquid Smoke on Tilapia [Oreochromis Niloticus (Linnaeus, 1758)] Meat for Preservatives in Cold Storage (± 5 C°)

Tilapia [Oreochromis niloticus (Linnaeus, 1758)] is the fresh fish, it generally classified as perishable food. One way to avoid meat quality degradation are cold storage and the addition of bioactive compound in liquid smoke microcapsules. The purpose of this study was to find the effectiveness of adding liquid smoke microcapsulation ratio and to determine the ability of microencapsulated bioactive coconut shell compounds to maintain the tilapia meat quality during cold storage. The preliminary research, adding dextrin 3% in smoke liquid coconut shell get total phenol 0,98% and pH content 4,83. The main research, it applies microencapsulated liquid smoke coconut shell on meat tilapia 0%, 1%, and 1.5% during cold storage and phase 0 d, 3 d, 6 d, 9 d of observation. The test parameters were Total Volatile Base Nitogen (TVBN), Total Plate Count (TPC), pH and Sensory evaluation. The results of the first study were adding dextrin 3% can assist in maintaining phenol content values on 0.98% and pH 4.83. In the second study, the parameters 9 d of observation showed TVBN concentration 0% (37.787mg · N · g–1), 1% (33.410mg. N· g–1) and 1.5% (31.070mg. N· g–1), TPC parameter 0% (7.717 log · CFU · g–1), 1% (6.390 log· CFU· g–1), and 1.5% (6.263 log · CFU · g–1), pH concentration parameter 0% (8.873), 1% (8.383), and 1.5% (8.140). Coconut shell smoke liquid microcapsulated is proven to reduce quality deterioration on fresh fish meat and can be developed as a preservative in food.

English

The objective of this study was to investigate the effect of Citrus aurantifolia extract (CAE), coconut shell liquid smoke (CSLS) and the combination of CAE and CSLS (CACS) on se’i characteristics. A completely randomized design was assigned in this experiment. Treatments used were: se’i treated with 5% (v/v) CAE, CSLS 5% (v/v), (CAE : CSL 1:1) )/ (CACS) and untreated se’i as a control (C). Parameters measured were: aroma, color, taste, pH, residual nitrite, total bacterial count, Coliform, Staphylococcus aureus, Escherichia coli, and Salmonella . The data of aroma, color, and taste were analyzed by using Kruskal-Wallis test followed by Mann-Whitney test. The pH, residual nitrite, and bacterial data were analyzed with analysis of variance (ANOVA) followed by least significant differences test. Results showed that CAE caused the highest score at both aroma and taste (P<0.05). CSLS caused the lowest residual nitrite (27 ppm) (P<0.05). Application of CAE and CACS could reduce total bacteria (P<0.05) at least 1 log. Color, pH, and Coliform number were not significantly different. S. aureus, E. coli, and Salmonella were negative in all se’i samples. CAE gives the best organoleptics and bacteriological characteristics while CSLS is more effective in reducing nitrite. Key words: Citrus aurantifolia extract, coconut shell liquid smoke, se’i , smoked beef

OPTIMASI NANOENKAPSULASI ASAP CAIR TEMPURUNG KELAPA DENGAN RESPONSE SURFACE METHODOLOGY DAN KARAKTERISASI NANOKAPSUL

OPTIMASI NANOENKAPSULASI ASAP CAIR TEMPURUNG KELAPA DENGAN RESPONSE SURFACE METHODOLOGY DAN KARAKTERISASI NANOKAPSUL [Optimization of Coconut Shell Liquid Smoke Nanoencapsulation using Response Surface Methodology and Nanocapsules Characterization] Dego Yusa Ali 1) , Purnama Darmadji 2) * dan Yudi Pranoto 2) 1) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Jambi 2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta Diterima 15 November 2013 / Disetujui 07 Februari 2014 ABSTRACT Liquid smoke is impractical and easy to deteriorate, thus needs to be protected against deterioration. Spray drying technique is widely used to encapsule bioactive compounds. This study aims to determine the optimum encapsulant ratio and spray drying process to produce nanocapsule of liqud smoke. Nanocapsules production began with the mixing of encapsulant (chitosan and maltodextrin) and the liquid smoke and then agitated until dissolved. The solution of nanoparticles was heated in a water bath at 45°C for 5 minutes and homogenized using a homogenizer at 4000 rpm for 1 min. The nanoparticle solutions was spray dried at various temperatures and feed flow rates. Optimization is accomplished by using Response Surface Methodology (RSM), and the parameters to be optimized were chitosan concentration, inlet air temperature and feed flow rate of the spray dryer based on total phenolic content. Samples were analyzed for viscosity, pH, phenols staining, total phenolic, total carbonil, total acidity content, encapsulation efficiency, morphology profiles, and particle size distribution. The results showed that the nanoparticles solution of liquid smoke had a pH ranged between 2.55-2.64 total soluble solids ranged between 14-14.8°Brix and viscosity ranged between 8.7-14.9 centipoise (cP). The total phenolic content of the nanocapsules ranged from 1.38 to 2.32% with an efficiency ranged from 22.25 to 37.44%, and water content ranged from 9.56 to 10.73% (dry basis). The optimum conditions for the highest value of total phenolic content were 0.12% chitosan concentration, 140.65°C inlet air temperature and feed flow rate at 5.29 mL/min. The results suggested that nanocapsules had spherical and wrinkle shape with an average size of nanocapsules of 29.16 nm.

The Effect of Liquid Smoke Utilization as Preservative for Meatballs Quality

2 Abstract: The aim of this research was to test the effectiveness of coconut shell liquid smoke in preservation of meatballs. The research had been performed using factorial Completely Randomized Design (CRD) with two factors i.e. liquid smoke concentration (0%, 3%, 5% and 7%) and shelf life at refrigeration temperature (0, 5, 10 and 15 days). Parameter analyzed were water content, protein content, fat content, pH and Total Plate Count (TPC). Liquid smoke concentration had significant effect on water content, protein content, fat content, pH and Total Plate Count. Shelf life had significant effect on water content, protein content, fat content and Total Plate Count but not for pH. The interaction of liquid smoke concentration and shelf life had significant effect on protein content only. Applications of 7% liquid smoke in meatballs at 4±1°C increased shelf life until 15 days storage were better accepted and retarded the decreased of pH and moisture content compared to control. The result indicated that liquid smoke was an effective preservative agent for meatballs.

Analgesic effect of coconut shell (Cocos nucifera L) liquid smoke on mice

Background: Drugs can be used to eliminate pain by inhibiting the activity of conversing arachidonic acid into prostaglandin. The chemical compositions of coconut shell are cellulose, pentosan, lignin, solvent extraction, uronat anhydrous, nitrogen, and water. One active ingredient in coconut shell is phenyl propanoid (consisting in lignin structure) and guaicol. Phenyl propanoid and guaicol are phenolic compounds that can be used as antioxidant, antiseptic, anti-inflammatory, anesthetic and analgesic. Liquid smoke of coconut shell (Cocos nucifera L) contains phenolic compound is believed able to bind a component conversing arachidonic acid into prostaglandin. Purpose: The study was aimed to examine the analgesic effect of liquid smoke of coconut shell (Cocos nucifera L). Methods: The study was a laboratory experimental research, conducted on 2-3 months old male mice (Mus musculus) with 20-30 grams of weight. There were control group and treatment groups each of which had seven mice. Control group was orally given 0.01 ml/weight (ml/gr) of distilled water, after 30 minutes 0.01 ml/weight (ml/gr) of acetic acid 0.6% was delivered via intraperitoneal injection. The treatment groups were given liquid smoke of coconut shell (Cocos nucifera L) with the concentrations of 25%, 50%, and 100% respectively. The analgesic effect was then determined by decreasing of writhing reflex on mice recorded every 5 minutes for 30 minutes. Results: There were significant differences of writhing reflexes in the treatment groups given liquid smoke of coconut shell with the concentrations of 25%, 50%, and 100%. The higher concentration of liquid smoke the higher its analgesic effect. Conclusion: Liquid smoke of coconut shell (Cocos nucifera L) has analgesic effect.Latar belakang: Salah satu mekanisme obat yang digunakan untuk menghilangkan rasa nyeri adalah menghambat aktivitas konversi asam arakhidonat menjadi prostaglandin. Komposisi kimia tempurung kelapa terdiri dari selulosa, petosan, lignin, solvent, uronat unhidrat, nitrogen dan air. Salah satu bahan aktif dalam tempurung kelapa adalah phenyl propanoid (terdapat dalam struktur lignin) dan guaiakol. Phenyl propanoid dan guaiakol adalah suatu senyawa fenol yang mempunyai sifat sebagai antioksidan, antiseptic, anti-inflamasi, anastesi dan analgesik. Liquid smoke tempurung kelapa (Cocos nucifera L)mengandung senyawa fenol yang dapat mengikat komponen dalam konversi asam arakhidonat menjadi prostaglandin. Tujuan: Studi ini bertujuan untuk meneliti efek analgesik dari liquid smoke tempurung kelapa (Cocos nucifera L). Metode: Penelitian ini adalah eksperimental laboratoris dengan jenis post test only control group design pada mencit (Mus musculus) jantan usia 2-3 bulan dengan berat badan 20-30gram. Kelompok kontrol dan perlakuan terdiri dari 7 hewan coba. Kelompok kontrol diberi aquades 0.01ml/bb (ml/gr) (po) dan setelah 30 menit diberi asam asetat 0.6% 0.01ml/bb (ml/gr) (ip). Kelompok perlakuan diberi liquid smoke tempurung kelapa (Cocos nucifera L) dengan konsentrasi 25%, 50% and 100%. Efek analgesik ditentukan dengan melihat penurunan writhing reflex (liukan atau geliat tubuh hewan coba) yang dihitung setiap 5 menit selama 30 menit. Hasil: Terdapat perbedaan yang bermakna jumlah writhing reflex pada pemberian liquid smoke tempurung kelapa konsentrasi 25%, 50% dan 100%. Semakin tinggi konsentrasi liquid smoke, semakin tinggi pula efek analgesic yang ditimbulkan. Kesimpulan: Liquid smoke tempurung kelapa mempunyai efek analgesik.