Effect of processing method on vitamin profile,antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup |
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| Authors: | Muhammad Tuseef Asghar Yus Aniza Yusof Mohd Noriznan Mohammad Effendy Yaacob Hasanah Mohd Ghazali Lee Sin Chang Yanty Noorzianna Manaf |
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| Affiliation: | 1. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400 Selangor Darul Ehsan, Malaysia;2. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, 43400 Selangor Darul Ehsan, Malaysia;3. Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, Serdang, 43400 Selangor Darul Ehsan, Malaysia |
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| Abstract: | Coconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compared to sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). This work was aimed to investigate the browning index (BI), vitamin profile and antioxidant properties of coconut sap sugar syrups, which were produced by different processing methods: rotary evaporation (RE), microwave evaporation (ME) and open-heat evaporation (OHE). The results obtained showed that coconut sugar syrup produced by RE-60 contained high antioxidant activities DPPH (36.71%) and ABTS (34.84%), TPC (299.87 mg per 100 g sample) and FRAP (3.74 mm )]. These values were slightly lower than those of ME and OHE. Coconut sugar syrup (RE-60) also contained higher amounts of vitamin C (1587.27 mg L?1), vitamin B1 (97.44 mg L?1) and vitamin B3 (19.84 mg L?1) compared with those of ME and OHE coconut sugar syrups. RE-60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index and higher vitamin contents. |
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| Keywords: | Antioxidant properties browning index coconut sap sugar syrup HPLC vitamins profile processing time rotary evaporation |
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