Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup
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 syrup...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88627/ http://psasir.upm.edu.my/id/eprint/88627/1/ABSTRACT.pdf |
| _version_ | 1848860659525091328 |
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| author | Asghar, Muhammad Tuseef Yusof, Yus Aniza Mokhtar, Mohd Noriznan Yaacob, Mohammad Effendy Mohd Ghazali, Hasanah Chang, Lee Sin Manaf, Yanty Noorzianna |
| author_facet | Asghar, Muhammad Tuseef Yusof, Yus Aniza Mokhtar, Mohd Noriznan Yaacob, Mohammad Effendy Mohd Ghazali, Hasanah Chang, Lee Sin Manaf, Yanty Noorzianna |
| author_sort | Asghar, Muhammad Tuseef |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T12:48:45Z |
| format | Article |
| id | upm-88627 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:48:45Z |
| publishDate | 2020 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-886272021-11-03T22:02:06Z http://psasir.upm.edu.my/id/eprint/88627/ Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup Asghar, Muhammad Tuseef Yusof, Yus Aniza Mokhtar, Mohd Noriznan Yaacob, Mohammad Effendy Mohd Ghazali, Hasanah Chang, Lee Sin Manaf, Yanty Noorzianna 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. Wiley 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88627/1/ABSTRACT.pdf Asghar, Muhammad Tuseef and Yusof, Yus Aniza and Mokhtar, Mohd Noriznan and Yaacob, Mohammad Effendy and Mohd Ghazali, Hasanah and Chang, Lee Sin and Manaf, Yanty Noorzianna (2020) Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup. International Journal of Food Science and Technology, 55 (7). 2762 - 2770. ISSN 0950-5423; ESSN: 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14529 10.1111/ijfs.14529 |
| spellingShingle | Asghar, Muhammad Tuseef Yusof, Yus Aniza Mokhtar, Mohd Noriznan Yaacob, Mohammad Effendy Mohd Ghazali, Hasanah Chang, Lee Sin Manaf, Yanty Noorzianna Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup |
| title | Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup |
| title_full | Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup |
| title_fullStr | Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup |
| title_full_unstemmed | Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup |
| title_short | Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup |
| title_sort | effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (cocos nucifera l.) sugar syrup |
| url | http://psasir.upm.edu.my/id/eprint/88627/ http://psasir.upm.edu.my/id/eprint/88627/ http://psasir.upm.edu.my/id/eprint/88627/ http://psasir.upm.edu.my/id/eprint/88627/1/ABSTRACT.pdf |