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Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars

The study was carried out to characterize the physicochemical properties, antioxidant activities and the volatile compounds of sugars from Arenga pinnata and Saccharum officinarum. Refined cane sugar exhibited the highest L* value, whereas jaggery powder showed the lowest L* value (p<0.05). The s...

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Main Authors: Choong, C. C., Anzian, Aliaa, Che Wan Sapawi, Che Wan Nur Safraa, Meor Hussin, Anis Shobirin
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/47504/1/%2839%29.pdf
http://psasir.upm.edu.my/id/eprint/47504/
http://www.ifrj.upm.edu.my/23%20(04)%202016/(39).pdf
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spelling my.upm.eprints.475042016-08-03T03:08:50Z http://psasir.upm.edu.my/id/eprint/47504/ Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars Choong, C. C. Anzian, Aliaa Che Wan Sapawi, Che Wan Nur Safraa Meor Hussin, Anis Shobirin The study was carried out to characterize the physicochemical properties, antioxidant activities and the volatile compounds of sugars from Arenga pinnata and Saccharum officinarum. Refined cane sugar exhibited the highest L* value, whereas jaggery powder showed the lowest L* value (p<0.05). The solubility ranged from 99.18% to 99.57%. The proximate composition and chemicals properties were significantly (p<0.05) varied among different sugar samples. The highest moisture content (4.11%), crude fat (0.11%), crude fiber (0.02%) and reducing sugar (9.31%) were found in aren sugar. Highest amount of ash content (1.19%), crude protein (0.28%), titratable acidity (0.50%) and vitamin C (6.62 mg/100 g) were found in jaggery powder. As control, refined cane sugar contain significant amount of carbohydrate (99.95%), total soluble solid (90.00 °Brix) and water activity (0.55 aw). The pH values of all samples ranged from 4.14 to 6.65. The maximum DPPH radical scavenging activity and TPC were found in jaggery powder with values 4170 μg of GAE/g and 46.98% respectively. The volatile compounds detected were 5-hydroxymethylfurfural,2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, aminoacethydrazine, hydroxyacetic acid, hydrazine, acetic acid, [S-(R*, R*)]-2, 3-butanediol, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one and 6-acetyl-á-d-mannose. The quality data from this characterization can be used to indicate the standard of A. pinnata and S. officinarum sugars. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/47504/1/%2839%29.pdf Choong, C. C. and Anzian, Aliaa and Che Wan Sapawi, Che Wan Nur Safraa and Meor Hussin, Anis Shobirin (2016) Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars. International Food Research Journal, 23 (4). pp. 1642-1652. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(04)%202016/(39).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The study was carried out to characterize the physicochemical properties, antioxidant activities and the volatile compounds of sugars from Arenga pinnata and Saccharum officinarum. Refined cane sugar exhibited the highest L* value, whereas jaggery powder showed the lowest L* value (p<0.05). The solubility ranged from 99.18% to 99.57%. The proximate composition and chemicals properties were significantly (p<0.05) varied among different sugar samples. The highest moisture content (4.11%), crude fat (0.11%), crude fiber (0.02%) and reducing sugar (9.31%) were found in aren sugar. Highest amount of ash content (1.19%), crude protein (0.28%), titratable acidity (0.50%) and vitamin C (6.62 mg/100 g) were found in jaggery powder. As control, refined cane sugar contain significant amount of carbohydrate (99.95%), total soluble solid (90.00 °Brix) and water activity (0.55 aw). The pH values of all samples ranged from 4.14 to 6.65. The maximum DPPH radical scavenging activity and TPC were found in jaggery powder with values 4170 μg of GAE/g and 46.98% respectively. The volatile compounds detected were 5-hydroxymethylfurfural,2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, aminoacethydrazine, hydroxyacetic acid, hydrazine, acetic acid, [S-(R*, R*)]-2, 3-butanediol, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one and 6-acetyl-á-d-mannose. The quality data from this characterization can be used to indicate the standard of A. pinnata and S. officinarum sugars.
format Article
author Choong, C. C.
Anzian, Aliaa
Che Wan Sapawi, Che Wan Nur Safraa
Meor Hussin, Anis Shobirin
spellingShingle Choong, C. C.
Anzian, Aliaa
Che Wan Sapawi, Che Wan Nur Safraa
Meor Hussin, Anis Shobirin
Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars
author_facet Choong, C. C.
Anzian, Aliaa
Che Wan Sapawi, Che Wan Nur Safraa
Meor Hussin, Anis Shobirin
author_sort Choong, C. C.
title Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars
title_short Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars
title_full Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars
title_fullStr Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars
title_full_unstemmed Characterization of sugar from Arenga pinnata and Saccharum officinarum sugars
title_sort characterization of sugar from arenga pinnata and saccharum officinarum sugars
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/47504/1/%2839%29.pdf
http://psasir.upm.edu.my/id/eprint/47504/
http://www.ifrj.upm.edu.my/23%20(04)%202016/(39).pdf
_version_ 1643833898301390848
score 13.244745

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