Abstract
Maillard reaction products have been considered to have antioxidant capacities due to the reductones com- pound formations which contribute to antioxidant activity. Besides caramelisation, Maillard reaction takes place during the production of palm sugar. This paper reports the antioxidative activity of palm sugar-like flavourings and the commer- cial palm sugar (CPS) which was obtained from Pahang by using different types of methods. Formulation of palm sugar- like flavourings which had been optimised was obtained from the previous studies. Palm sugar-like flavourings (PSLFs) were prepared from sucrose and selected amino acids (Asparagine, Glutamine, Arginine and Lysine) at various ratios with buffer solutions (pH 7.86), heated at 143°C for 116 minutes. The results revealed that the PSLF (C) showed a significant difference (p<0.05) in reducing power, thiobarbituric acid (TBA) test, and radical scavenging activity (DPPH) compared to other formulations of PSLF and commercial palm sugar.
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