Antioxidative Activities of Palm Sugar-Like Flavouring
Nur Aniqah Muhamad Amin1, Wan Aida Wan Mustapha*, 1, Mohamad Yusof Maskat1, Ho Chun Wai2
Identifiers and Pagination:Year: 2010
First Page: 23
Last Page: 29
Publisher Id: TOFSJ-4-23
Article History:Received Date: 17/9/2009
Revision Received Date: 24/10/2009
Acceptance Date: 25/1/2010
Electronic publication date: 1/4/2010
Collection year: 2010
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Maillard reaction products have been considered to have antioxidant capacities due to the reductones compound 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 commercial palm sugar (CPS) which was obtained from Pahang by using different types of methods. Formulation of palm sugarlike 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.