Wine Palm (<i>Elaeis guineensis</i>): In-Depth Characterization of a Traditional Senegalese Beverage

The expression palm wine is used both for palm tree sap and spontaneously fermented sap. Here, the expression refers to the sap of the palm tree. Palm wine has a significant social and cultural value, contributing to food security in many African, Asian countries, and in the Brazilian northeast. This study aims to characterize the sap of Elaeis guineensis from Senegal (Casamance). A comprehensive and in-depth chemical analysis was conducted, covering various parameters and utilizing advanced techniques to ensure the depth and accuracy of the results. The sap exhibits a slightly acidic pH (4.16), medium-low total titratable acidity (34 meq/L), and a total soluble solids content of 9.63˚ Brix. It is rich in phenolic compounds (0.8 mg of caffeic acid equivalent/mL) and demonstrates high antioxidant activity, as measured by DPPH and ABTS assays. Microbiological analysis confirms its safety (no fecal coliforms, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were detected). The initial yeast count was 2.1 × 102 CFU/mL. The metabolic profile of the sap reveals abundant bioactive compounds, including phenolic acids (notably caffeic acid) and flavonoids (such as tiliroside), alongside 18 volatile compounds and 48 polar compounds, such as sugars, organic acids, and alcohols. Additionally, the sap contains nine essential minerals, with a particularly high Ca concentration (1236.58 mg/L), highlighting its nutritional value. This palm wine at sap stage may possess nutritional properties comparable to, and potentially exceeding, those of human milk. These findings underscore the nutritional value of this extract and its potential to address nutritional deficiencies in children within the Casamance community. These findings substantiate the traditional view of palm wine as a health-promoting product and provide a scientific basis for its nutritional and functional properties.