The effects of adding lysine to sap on chemical characteristics and antioxidant activity of granulated coconut sugar

Abstract

Reducing sugar and amino acid are chemical features of coconut sap that are critical in the development of the typical colour and flavour of coconut sugar. This study aimed to discover how adding lysine to sap affected the chemical characteristics and antioxidant activity of granulated coconut sugar. The results showed that adding lysine to sap had no considerable influence on water and ash content, total sugar, reducing sugar, sucrose content, free amino acid, or total phenolic content of granulated coconut sugar. The amount of lysine added to coconut sap, on the other hand, had a substantial impact on the browning intensity, radical scavenging, and chelating activities of granulated coconut sugar. The highest radical scavenging activity was obtained in granulated coconut sugar added with 0.5 mM lysine, i.e., 73.96%, while the 0.25 mM of lysine concentration produced sugar with the highest chelating activity i.e., 7.01%.