Abstract
This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.
Highlights
Increasing threats of diabetes, obesity, hypertension, and heart diseases have become real concerns for many people due to high consumption of sugar in food, beverage, and confectionery products (Chattopadhyay, Raychaudhuri, & Chakraborty, 2014)
Coconut sap and sugar palm juice were purchased fresh from a coconut farm located at Jelai (2.781622, 102.4323312), Taman Bahau, Negeri Sembilan, and Malaysia
The moisture content of coconut sap was 85.93 ± 0.66%, which was slightly higher than the value (85.24%) reported by Ho, Aida, Maskat, and Osman (2008)
Summary
Increasing threats of diabetes, obesity, hypertension, and heart diseases have become real concerns for many people due to high consumption of sugar in food, beverage, and confectionery products (Chattopadhyay, Raychaudhuri, & Chakraborty, 2014). Kusumawaty et al (2012) and Ysidor et al (2015) reported that coconut sap records a greater economic value when used as nonfermented and fermented drinks, alcoholic beverages, vinegar, and acetic acid, etc (Ghosh et al, 2018; Ysidor et al, 2015) It is used as a raw material for the production of coconut sugar. Sugar palm juice is oyster white in color, has a neutral pH, and is rich in sugar (10%–15%) It is widely used as fresh drink, fermented to produce alcoholic beverages such as toddy, wine, and arak, ethanol, and as a raw material for sugar (syrup, cake and powder) production (Hebbar et al, 2018; Naknaen & Meenune, 2015; Naknean, 2010). The investigation is expected to reveal the properties of the sap and juices and their benefits for low GI sugar production, food product development, and the pharmaceutical industry
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