Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup

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.

A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

“…In addition, different processing methods can also affect the sugar profiles. Previous studies have shown that several methods conducted on coconut sap, such as rotary evaporation and microwave, resulted in different sugar profiles and physicochemical properties (Asghar et al ., 2020c,b).…”

Antioxidant Activity and Nutritional Properties of Freshly Tapped Palmyra (Borassus flabellifer) Sap

“…Ash content reports as 620 mg per 100g of sap and it indicates the considerable amount of minerals present in the fresh sap which may lead to producing palm sugar with minerals (Table 3). Studies show that the pH of the fresh Kithul sap is 5.7-5.8 [5] whereas the pH of coconut sap is in the range of 5.71 [16].…”

Improved radical scavenging activity and stabilised colour of nipa palm syrup after ultrasound‐assisted glycation with glycine

“…The degree of the browning development was governed by several factors, especially temperature–time regime and types, concentration and ratio of reactants (Ajandouz et al ., 2001; Ajandouz et al ., 2008). The Maillard reaction is correlated well with the reaction temperature and time (Teodorowicz et al ., 2018; Asghar et al ., 2020b).…”

“…However, thermal Maillard reaction had a detrimental effect on the colour of the final syrup because dark syrup could be rejected by consumers (Jiang et al ., 2013). The production of MRPs could be enhanced at a higher processing temperature and a prolonged processing time as found in the production of coconut ( Cocos nucifera L.) sugar syrup (Asghar et al ., 2020b). Thus, the use of a mild condition to facilitate the glycation between added amino acid and endogenous reducing sugar in syrup is of great interest.…”