Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup
Summary 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 sug...
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| Veröffentlicht in: | International journal of food science & technology 2020-07, Vol.55 (7), p.2762-2770 |
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| container_title | International journal of food science & technology |
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| creator | Asghar, Muhammad Tuseef Yusof, Yus Aniza Noriznan, Mohd Yaacob, Mohammad Effendy Mohd Ghazali, Hasanah Chang, Lee Sin Manaf, Yanty Noorzianna |
| description | Summary
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.
Coconut sugar is a more nutritious alternative sugar source as compared to sugar palm and sugarcane. The RE‐60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index, higher vitamin contents and better physical properties. |
| doi_str_mv | 10.1111/ijfs.14529 |
| format | Article |
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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.
Coconut sugar is a more nutritious alternative sugar source as compared to sugar palm and sugarcane. The RE‐60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index, higher vitamin contents and better physical properties.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14529</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antioxidant properties ; Antioxidants ; Ascorbic acid ; Browning ; browning index ; coconut sap sugar syrup ; Cocos nucifera ; Evaporation ; HPLC vitamins profile ; Phenolic compounds ; Phenols ; processing time ; rotary evaporation ; Sugar ; Sugarcane ; Syrup ; Syrups ; Syrups & sweeteners ; Vitamin B3</subject><ispartof>International journal of food science & technology, 2020-07, Vol.55 (7), p.2762-2770</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3749-18deb4e7688078286134d0caea192671facc8b89b8f345b69a688961e6cd99463</citedby><cites>FETCH-LOGICAL-c3749-18deb4e7688078286134d0caea192671facc8b89b8f345b69a688961e6cd99463</cites><orcidid>0000-0001-5577-0596 ; 0000-0002-5694-3943 ; 0000-0002-9455-9598</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14529$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14529$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Asghar, Muhammad Tuseef</creatorcontrib><creatorcontrib>Yusof, Yus Aniza</creatorcontrib><creatorcontrib>Noriznan, Mohd</creatorcontrib><creatorcontrib>Yaacob, Mohammad Effendy</creatorcontrib><creatorcontrib>Mohd Ghazali, Hasanah</creatorcontrib><creatorcontrib>Chang, Lee Sin</creatorcontrib><creatorcontrib>Manaf, Yanty Noorzianna</creatorcontrib><title>Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup</title><title>International journal of food science & technology</title><description>Summary
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.
Coconut sugar is a more nutritious alternative sugar source as compared to sugar palm and sugarcane. The RE‐60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index, higher vitamin contents and better physical properties.</description><subject>Antioxidant properties</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Browning</subject><subject>browning index</subject><subject>coconut sap sugar syrup</subject><subject>Cocos nucifera</subject><subject>Evaporation</subject><subject>HPLC vitamins profile</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>processing time</subject><subject>rotary evaporation</subject><subject>Sugar</subject><subject>Sugarcane</subject><subject>Syrup</subject><subject>Syrups</subject><subject>Syrups & sweeteners</subject><subject>Vitamin B3</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOAyEUhonRxFrd-AQkbtQ4FebCwNI0rdY0caGuJwwDLc0URmDUvoMPLdO69mzOhe9c-AG4xGiCo93rjfITnBcpOwIjnJEiSUmKj8EIsQIlRZ5mp-DM-w1CKM3KfAR-ZkpJEaBVsHNWSO-1WcGtDGvbQGvgpw58q83wqHQr7yA3Qdtv3UQ_FDvpgpY-lhsYbOAt7NbS2FYLKKwJ0uxHCxuTPsDraQw8NL3QSjoOl5Mb6PsVd9DvXN-dgxPFWy8v_vwYvM9nb9OnZPnyuJg-LBMRb2YJpo2sc1kSSlFJU0pwljdIcMkxS0mJFReC1pTVVGV5URPGI8kIlkQ0jOUkG4Orw9z4gY9e-lBtbO9MXFmlOS4wRUVRRur2QAlnvXdSVZ3TW-52FUbVoHY1qF3t1Y4wPsBfUaXdP2S1eJ6_Hnp-ATh3g88</recordid><startdate>202007</startdate><enddate>202007</enddate><creator>Asghar, Muhammad Tuseef</creator><creator>Yusof, Yus Aniza</creator><creator>Noriznan, Mohd</creator><creator>Yaacob, Mohammad Effendy</creator><creator>Mohd Ghazali, Hasanah</creator><creator>Chang, Lee Sin</creator><creator>Manaf, Yanty Noorzianna</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-5577-0596</orcidid><orcidid>https://orcid.org/0000-0002-5694-3943</orcidid><orcidid>https://orcid.org/0000-0002-9455-9598</orcidid></search><sort><creationdate>202007</creationdate><title>Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup</title><author>Asghar, Muhammad Tuseef ; Yusof, Yus Aniza ; Noriznan, Mohd ; Yaacob, Mohammad Effendy ; Mohd Ghazali, Hasanah ; Chang, Lee Sin ; Manaf, Yanty Noorzianna</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3749-18deb4e7688078286134d0caea192671facc8b89b8f345b69a688961e6cd99463</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antioxidant properties</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Browning</topic><topic>browning index</topic><topic>coconut sap sugar syrup</topic><topic>Cocos nucifera</topic><topic>Evaporation</topic><topic>HPLC vitamins profile</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>processing time</topic><topic>rotary evaporation</topic><topic>Sugar</topic><topic>Sugarcane</topic><topic>Syrup</topic><topic>Syrups</topic><topic>Syrups & sweeteners</topic><topic>Vitamin B3</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Asghar, Muhammad Tuseef</creatorcontrib><creatorcontrib>Yusof, Yus Aniza</creatorcontrib><creatorcontrib>Noriznan, Mohd</creatorcontrib><creatorcontrib>Yaacob, Mohammad Effendy</creatorcontrib><creatorcontrib>Mohd Ghazali, Hasanah</creatorcontrib><creatorcontrib>Chang, Lee Sin</creatorcontrib><creatorcontrib>Manaf, Yanty Noorzianna</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Asghar, Muhammad Tuseef</au><au>Yusof, Yus Aniza</au><au>Noriznan, Mohd</au><au>Yaacob, Mohammad Effendy</au><au>Mohd Ghazali, Hasanah</au><au>Chang, Lee Sin</au><au>Manaf, Yanty Noorzianna</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-07</date><risdate>2020</risdate><volume>55</volume><issue>7</issue><spage>2762</spage><epage>2770</epage><pages>2762-2770</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
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.
Coconut sugar is a more nutritious alternative sugar source as compared to sugar palm and sugarcane. The RE‐60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index, higher vitamin contents and better physical properties.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14529</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-5577-0596</orcidid><orcidid>https://orcid.org/0000-0002-5694-3943</orcidid><orcidid>https://orcid.org/0000-0002-9455-9598</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Antioxidant properties Antioxidants Ascorbic acid Browning browning index coconut sap sugar syrup Cocos nucifera Evaporation HPLC vitamins profile Phenolic compounds Phenols processing time rotary evaporation Sugar Sugarcane Syrup Syrups Syrups & sweeteners Vitamin B3 |
| title | Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup |
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