Ethyl alcohol content of tua-sabu (brandy) from Timor-Leste: derived from the sap of the tua-tali palm (Corypha utan Lam.)

Authors

DOI:

https://doi.org/10.14808/sci.plena.2025.041502

Keywords:

Tua-mutin, brandy, traditional beverage

Abstract

The tua-tali palm (Corypha utan Lam.) is a species of plant that produces sap, where the sap collected is used as raw material for producing sugar, vinegar, and tua-sabu, among others. The study aimed to determine the ethyl alcohol content of tua-sabu, the traditional brandy of Timorese. The samples were collected in different municipalities in Timor-Leste, including direct collection at the production site, as well as availability in small grocery stores and fairs, with a total of 39 samples, comprising seventeen samples in total for each fraction of tua-ulun and tua-klaran, and five samples of the tua-ikun fraction. Liquid Chromatography with a UV detector was used to analyze the samples, the result showed that the tua-ulun fractions collected directly at the production site in each municipality had higher concentrations of ethyl alcohol between 38.1 and 53.6% v/v. In contrast, fractions collected at the small grocery stores and fairs had concentrations of ethyl alcohol of 36.1 to 50.3% v/v and 30.0 to 41.5% v/v, respectively. Furthermore, most of the tua-ulun and tua-klaran fractions have different and similar concentrations to each other; even some of the tua-klaran fractions sold in small grocery stores and fairs have higher concentrations than some tua-ulun fractions and/or less than the tua-ikun fractions. It is worth noting that significant variations and similarities in alcohol content are mainly attributed to factors in the production chain, packaging materials and their hygienic conditions, storage mechanisms, and processes throughout the supply chain that lead to product availability at the fair.

Author Biographies

Lúcio Belo, Federal University of Goiás

I have a degree in Chemistry from the National University of Timor-Lorosa'e – UNTL, (2012) and a master's degree in Chemistry from the Fundação Universidade Regional de Blumenau FURB, (2017). I am a doctoral student and researcher in Food Science and Technology at the Federal University of Goiás - UFG. I have experience in ​​Chemistry and Food Engineering, working mainly on topics involving natural products and bioprocesses.

Lethicya Lucas Pires da Silva, Federal University of Goiás

Has Bachelor's degree in Food Science and Technology from the Federal Institute of Education, Science and Technology of Goiás - Campus Inhumas. Master's student in Food Science and Technology at the Federal University of Goiás. Agroindustry Technique from the Federal Institute of Education, Science and Technology of Goiás - Campus Inhumas

Gabriel Luis Castiglioni, Federal University of Goiás

Has a degree in Food Engineering from the Federal University of Rio Grande Foundation (2004), a master's degree in Food Engineering and Science from the Federal University of Rio Grande Foundation (2006), and a PhD in Food Engineering from the State University of Campinas (2009). Experience in ​​Food Engineering, Science, and Technology, working mainly on topics involving bioprocesses. Currently as a professor and researcher at the School of Agronomy and Food Engineering at the Federal University of Goiás.

Julião Pereira, Federal University of Goiás

He is a chemist from the National University of Timor-Lorosa'e - UNTL, Democratic Republic of Timor-Leste (RDTL) in 2005. He has a master's and doctorate in Chemistry from the Chemistry Institute of the Federal University of Goiás – UFG. Expert in analytical instruments, including HRGC-FID/NPD/ECD/MS, HPLC, ICP-OES, FTIR, TG, DSC, and others. He has experience in the Fuel Quality Monitoring Program-PMQC of the ANP (National Agency for Petroleum, Natural Gas and Biofuels) in the states of Goiás and Tocantins, where he carried out physical-chemical tests on fuels such as hydrated ethanol, gasoline, diesel oil, and biofuel. He is an ISO-IEC 17025 standard auditor. Currently a foreign visiting professor at the Postgraduate Program in Food Science and Technology at the Faculty of Agronomy at the Federal University of Goiás.

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Published

2025-05-20

How to Cite

Belo, L., Lucas Pires da Silva, L., Luis Castiglioni, G., & Pereira, J. (2025). Ethyl alcohol content of tua-sabu (brandy) from Timor-Leste: derived from the sap of the tua-tali palm (Corypha utan Lam.) . Scientia Plena, 21(4). https://doi.org/10.14808/sci.plena.2025.041502