Some Characteristics and Antioxidant Activity of Commercial Sugars Produced in Thailand
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Published:
Mar 30, 2018
Keywords:
sugar, browning intensity, total phenolic content, antioxidative activity
Main Article Content
Abstract
Seven commercial sugars produced in Thailand (cane sugar paste (S1), unrefined cane sugar (S2), brown cane sugar (S3), caramel crystal cane sugar (S4), refined white crystal cane sugar (S5), coconut sugar paste (S6) and palm sugar paste (S7)) were analyzed for chemical and physical properties as well as antioxidative activity. The pH values of all samples ranged from 5.17 to 5.57. S5 exhibited the highest L*value, whereas S1 showed the lowest L* value (p<0.05). Among sugars from sugar cane, S1 had the highest amount of Ca, Mg, Fe, K, and Na (p<0.05). Additionally, differences in total sugar and reducing sugar contents of all samples were observed (p<0.05). The intermediate browning products and browning intensity of all samples were also determined. S1 had the highest intermediate and browning products (p<0.05). Higher total phenolic content was observed in sample extracted with water compared with that did with 95% methanol (p<0.05). Regardless of extraction solutions, S1 extract exhibited the highest total phenolic content (p<0.05). Antioxidant activities of both extracts were evaluated. S1 exhibited the highest DPPH and ABTS radical scavenging activities and ferric reducing power, compared with other samples (p<0.05). From the results, sugar with high browning products and total phenolic content contributed to their high antioxidant activities.
Keywords: sugar, browning intensity, total phenolic content, antioxidative activity
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References
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[34] Phongkanpai, V., Benjakul, S. and Tanaka, M. Effect of pH on antioxidative activity and other characteristics of caramelization products, Journal of Food Biochemistry, 30, 2006, 174-186.
[35] Naknean, P., Meenune, M. and Roudaut, G. Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage, International Food Research Journal, 20 (5), 2013, 2323-2334.
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[38] Onwuka, G. I., Clifford, H. and Onuegbu, N.Development of extraction protocol for phenolic compounds in African pear seed (Dacryodes edulis), International Journal of Innovative Pharmaceutical Research 3 (2), 2012, 212-216.
[39] Harish Nayaka, M. A., Sathisha, U. V., Manohar, M.P., Chandrashekar, K. B. and Dharmesh, S. M.Cytoprotective and antioxidant activity studies of jaggery sugar, Food Chemistry, 115, 2009, 113-118.
[40] Godshall, M. A., Vercellotti, J. R. and Triche, R. Comparison of cane and beetsugar macromolecules in processing, International Sugar Journal, 104, 2002, 228-233.
[41] Yamaguchi, T., Takamura, H., Matoba, T. and Terao, J. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1,-diphenyl-2-picrylhydrazyl, Bioscience Biotechnology and Biochemistry, 62, 1998, 1201-1204.
[42] Shon, M. Y., Kim, T. H. and Sung, N. J. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts, Food Chemistry, 82, 2003, 593-597.
[43] Haghparast. S., Shabanpour, B., Kashiri1, H., Alipour, G. H. and Sodagar, M. A Comparative study on antioxidative properties of carameled reducing sugars; inhibitory effect on lipid oxidative and sensory improvement of glucose carameled products in shrimp flesh, Journal of Agricultural Science and Technology, 15, 2013, 87-99.
[44] Brand-Williams, W., Cuvelier, M. E. and Berset. C. Use of a free radical method to evaluate antioxidant activity, LWT-Food Science and Technology, 28, 1995, 25-30.
[45] Netzel, M., Strass, G., Bitsch, I., Konitz, R., Christmann, M. and Bitsch, R. Effect of grape processing on selected antioxidant phenolics in red wine, Journal of Food Engineering, 56, 2003, 223-228.
[2] Marales, F. J. and Jimenez-Perez, S. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence, Food Chemistry, 72, 2001, 119-125.
[3] Benjakul, S., Seymour, T. A., Morrissey, M. T. and An, H. Physicochemical changes in pacific whiting muscle proteins during iced storage, Journal of Food Science, 62, 1997, 729-733.
[4] James, C. S. Analytical chemistry of foods, Chapman and Hall, Glasgow, 1995.
[5] AOAC. Official Method of Analysis. 17th ed. The association of official analytical chemistry, Washing DC, 2000.
[6] Ajandouz, E. H. and Puigserver, A. Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics,
Journal of Agricultural and Food Chemistry, 1(15), 1999, 928-943.
[7] Saeedeh, A. and Asna, U. Antioxidant properties of various solvent extracts ofmulberry (Morus indica L.) leaves, Food Chemistry, 102, 2007, 1233-1240.
[8] Yen, G. C. and Hsieh, P. P. Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction-products, Journal of the Science of Food and Agriculture, 67, 1995, 415-420.
[9] Singh, N. and Rajini, P. S. Free radical scavenging activity of anaqueous extract of potato peel, Food Chemistry, 85 (4), 2004, 611-616.
[10] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Biology and Medicine, 26, 1999, 1231-1237.
[11] Khantaphant, S. and Benjakul, S. Comparative study on the proteases from fish pyloric caeca and the use for production of gelatin hydrolysate with antioxidative activity, Comparative Biochemistry and Physiology Part B, 151, 2008, 410-419.
[12] Benzie, I. F. F. and Strain, J. J. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power the FRAP assay, Analytical Biochemistry, 239, 1996, 70-76.
[13] Steel, R. G. D. and Torrie, J. H. Principle and procedure of statistics, 2nd ed. New York, McGraw-Hill, 1980.
[14] Britt, I. J. Thermal Processing. In: Tucker, G.S. Food Biodeterioration and Preservation. Oxford, Blackwell Publishing Ltd, 2008, pp. 63-79.
[15] Guerra, M. J. and Mujica, M. V. Physical and chemical properties of granulated cane sugar “panelas”, Ciencia e Tecnologia de Alimentos, 30 (1), 2010, 250-257.
[16] Naka, P. Potential of producing sugar from coconut. In: Proceedings of promoting multi-purpose uses and competitiveness of the coconut, 26-29 September 1996. IPGRI, 1996.
[17] Phaichamnan, M., Posri, W. and Meenune, M. Quality profile of palm sugarconcentrate produced in Songkhla province, Southern Thailand, International Food Research Journal, 17, 2010, 425-432.
[18] Apriyantono, A, Aristyani, A., Nurhayati, Lidya, Y., Budiyanto, S. and Soekarto, S. T. Rate of browning reaction during preparation of coconut and palm sugar, International Congress Series, 1245, 2002, 275-278.
[19] Brand, C. M. J. and Van Boekel, M. A. J. S. Kinetics modeling of reactions in heated monosaccharide-casein system, Journal of Agricultural and Food Chemistry, 50, 2002, 6725-6739.
[20] Lertittikul, W., Benjakul, S. and Tanaka, M. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucosemodel system as influenced by pH, Food Chemistry, 100, 2007, 669-677.
[21] Vhangani, L. N. and Van Wyk, J. Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems, Food Chemistry, 137 (1-4), 2013, 92-98.
[22] Mathlouthi, M. Water content, water activity, water structure and the stability of foodstuffs, Food Control, 12, 2001, 409-417.
[23] Naknean, P. Factors affecting browning and crystallisation of palm sugar syrup and palm sugar cake. Ph.D. Thesis, Prince of Songkla University, 2010.
[24] Martins, S. I. F. S. Jongen, W. M. F. and Van Boekel, M. A. J. S. A review of Maillard reaction in food andimplications to kinetic modeling, Trends in Food Science and Technology, 11, 2001, 364-373.
[25] Naknean, P., Meenue, M. and Roudaut, G. Changes in physical and chemical properties during the production of palm sugar syrup by open pan and vacuum evaporator, Journal Asian of Food and Agro-Industry, 2, 2009, 448-456.
[26] Willits, C. O. and Hills, C. H. Maple Syrup Producers Manual. Agricultural Research Service, United States Department of Agriculture, Government Printing office, Washington, DC, 1976.
[27] Gul. S. and Harasek, M. Energy saving in sugar manufacturing through the integration of environmental friendly new membrane processes for thin juice pre-concentration, Applied Thermal Engineering, 43, 2012, 128-133.
[28] Olaiya, C. O. Effects of three plant bioregulators on some biochemical properties of Lycopersicon esculentum (L.) Mill. Ph.D. Thesis, University of Ibadan, 2006.
[29] Benjakul, S., Visessanguan, W., Phongkanpai, V. and Tanaka, M. Antioxidative activityof caramelisation products and their preventive effect on lipid oxidation in fish mince, Food Chemistry, 90, 2005, 231-239.
[30] Benjakul, S., Lertittikul, W. and Bauer, F. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system, Food Chemistry, 93, 2005, 189-196.
[31] Kroh, L. W. Caramelization in food and beverages, Food Chemisty, 51, 1994, 373-379.
[32] Homoki-Farkas, P., Orsi, F. and Kroh, L. W. Methylglyoxal determination from different carbohydrates during heat processing, Food Chemistry, 59, 1997, 157-163.
[33] Camerver, B., Wedzicha, B. L. and Kroh, L. W. Nonenzymatic browning reactions of retro-aldol degradation products of carbohydrates, European Food Research and Technology, 209, 1999, 261-265.
[34] Phongkanpai, V., Benjakul, S. and Tanaka, M. Effect of pH on antioxidative activity and other characteristics of caramelization products, Journal of Food Biochemistry, 30, 2006, 174-186.
[35] Naknean, P., Meenune, M. and Roudaut, G. Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage, International Food Research Journal, 20 (5), 2013, 2323-2334.
[36] Hodge, J. E. Chemistry of browning reactions in model systems, Journal of Agricultural and Food Chemistry, 1, 1953, 928-936.
[37] Mauron, J. The Maillard reaction in food: a critical review from the nutritional stand point. Progress in Food and Nutrition Science, 5, 1981, 5-18.
[38] Onwuka, G. I., Clifford, H. and Onuegbu, N.Development of extraction protocol for phenolic compounds in African pear seed (Dacryodes edulis), International Journal of Innovative Pharmaceutical Research 3 (2), 2012, 212-216.
[39] Harish Nayaka, M. A., Sathisha, U. V., Manohar, M.P., Chandrashekar, K. B. and Dharmesh, S. M.Cytoprotective and antioxidant activity studies of jaggery sugar, Food Chemistry, 115, 2009, 113-118.
[40] Godshall, M. A., Vercellotti, J. R. and Triche, R. Comparison of cane and beetsugar macromolecules in processing, International Sugar Journal, 104, 2002, 228-233.
[41] Yamaguchi, T., Takamura, H., Matoba, T. and Terao, J. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1,-diphenyl-2-picrylhydrazyl, Bioscience Biotechnology and Biochemistry, 62, 1998, 1201-1204.
[42] Shon, M. Y., Kim, T. H. and Sung, N. J. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts, Food Chemistry, 82, 2003, 593-597.
[43] Haghparast. S., Shabanpour, B., Kashiri1, H., Alipour, G. H. and Sodagar, M. A Comparative study on antioxidative properties of carameled reducing sugars; inhibitory effect on lipid oxidative and sensory improvement of glucose carameled products in shrimp flesh, Journal of Agricultural Science and Technology, 15, 2013, 87-99.
[44] Brand-Williams, W., Cuvelier, M. E. and Berset. C. Use of a free radical method to evaluate antioxidant activity, LWT-Food Science and Technology, 28, 1995, 25-30.
[45] Netzel, M., Strass, G., Bitsch, I., Konitz, R., Christmann, M. and Bitsch, R. Effect of grape processing on selected antioxidant phenolics in red wine, Journal of Food Engineering, 56, 2003, 223-228.