Antioxidative Activities of Palm Sugar-Like Flavouring

Nur Aniqah Muhamad Amin1, Wan Aida Wan Mustapha*, 1, Mohamad Yusof Maskat1, Ho Chun Wai2
1 School of Chemical Sciences and Food Technology Faculty of Science and Technology, Universiti Kebangsaan Malay-sia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
2 Department of Food Science and Nutrition, Faculty of Applied Sciences, University College Sedaya International, 56000 Kuala Lumpur, Malaysia

© 2010 Amin et al.;

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: This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the School of Chemical Sciences and Food Technology, Faculty of Science and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia; Tel: 603-89213870; Fax: 603-89213232; E-mail:


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.

Keywords: Palm sugar-like flavouring, antioxidative activity, radical scavenging activity (DPPH), reducing power, reducing power.