Asghar Muhammad Tuseef, Yusof Yus Aniza, Mokhtar Mohd Noriznan, Ya'acob Mohammad Effendy, Mohd Ghazali Hasanah, Chang Lee Sin, Manaf Yanty Noorzianna
Department of Farm Machinery and Power University of Agriculture Faisalabad Pakistan.
Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia.
Food Sci Nutr. 2019 Sep 30;8(4):1777-1787. doi: 10.1002/fsn3.1191. eCollection 2020 Apr.
This study was carried out to compare the antioxidant and nutritional properties of coconut ( L.) sap with other natural sources of sugar such as sugar palm () and sugarcane ( L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.
本研究旨在比较椰汁与其他天然糖源（如糖棕汁和甘蔗汁）的抗氧化和营养特性。对椰汁以及糖棕汁和甘蔗汁进行了近似成分、pH值和总可溶性固形物（TSS）、颜色、糖谱、维生素谱、抗氧化特性（总酚含量、DPPH、FRAP和ABTS）以及矿物质含量的分析。结果表明，与其他汁液相比，椰汁具有较高的DPPH清除率（23.42%）、FRAP值（2.09 mM/ml）和ABTS阳离子自由基清除能力（21.85%）。椰汁还含有较高的维生素C（116.19 μg/ml）和灰分（0.27%），尤其是钾（960.87 mg/L）和钠（183.21 mg/L）含量也表明其矿物质含量较高。这些特性表明，与糖棕汁和甘蔗汁相比，椰汁可能是一种更健康的糖源。
