Mango Sugar Rich in Vitamin C: A Potency for Developing Functional Sugar Rich in Antioxidants

Abstract

Abstract Objectives Mango (Mangifera indica), one of tropical fruit that grows abundantly in Indonesia has big potencies to be developed into highly-valued products instead of eaten raw, namely as a mango sugar. There are several scientific researches that depict mango as a fruit rich in dietary fiber, quercetin, kaempferol, vitamin E, β-carotene, and vitamin C which have the potential to improve lipid profiles and lower blood glucose. This study was conducted to produce crystalized sugar from mango and determine vitamin C content. Methods Mango sugar extraction was carried out on 3 samples with different amounts (mango flesh: water) for 3 samples respectively S1 (900:0), S2 (850:150) and S3 (800:200). Samples were blended and crystallized using Freeze Driyer for 60 hours. The next step was Vitamin C analysis from 3 samples of mango sugar using Titration Iodometric Method, to determine the amount of Vitamin C (mg/100 mg). Statistical tests to determine the differences between mango and water formulations on the content of vitamin C in the use of mango sugar using One Way Anova. Results Obtained the amount of vitamin C in S1 sample was 140,53 mg/100 mg respectively. S2 sample was 136,65 mg/100 mg respectively. S3 sample was 115,80 respectively. There was a significant difference (P < 0.05) that determined vitamin C levels between sample formulations. The formulation of mangoes with water in the highest amount of mango sugar containing vitamin C is S1. Conclusions Mango has a big potency to be developed in to crystalized sugar. The Vitamin C content in mango sugar may be a great substitute for cane sugar, since antioxidants has the ability to improve lipid profile and stabilize blood glucose fluctuation. Funding Sources Department of Nutrition, Faculty of Food Technology and Health, Sahid University.