Thi Le Dung Huynh, Chiu Chien-Shan, Chan Yung-Jia, Wang Chiun-Chuan R, Liang Zeng-Chin, Hsieh Chang-Wei, Lu Wen-Chien, Mulio Amanda Tresiliana, Wang Yin-Jun, Li Po-Hsien
Faculty of Food Science and Technology, Ho-Chi-Minh City University of Food Industry, 140, Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho-Chi-Minh City 700000, Vietnam.
Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan.
Biology (Basel). 2021 Oct 11;10(10):1028. doi: 10.3390/biology10101028.
Palmyra palm syrup, produced from flowers' sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02-14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.
从花朵汁液中提取的棕榈糖浆富含营养和矿物质，具有独特风味。本研究评估了通过热法和超滤法制备的棕榈糖浆的体外抗氧化活性、理化特性和美拉德反应产物。热法制备的棕榈糖浆的L值、b值较小，a*值比超滤法制备的大。棕榈糖浆含有10种维生素，其中含量最丰富的是维生素E。总体而言，共发现38种挥发性化合物，并按醇类>酸类>酮类>硫化物类>吡嗪类>酚类和醛类的顺序分为六组。挥发性化合物取决于浓度、温度和超滤过程。由于参与美拉德反应，蛋白质含量降低，5-羟甲基糠醛（HMF）和总酚含量增加。HMF含量非常低（0.02 - 14.95毫克/100克）。热法制备的棕榈糖浆对2,2-二苯基-1-苦基肼基和2,2'-偶氮双（3-乙基苯并噻唑啉-6-磺酸）的自由基清除活性高于超滤法。本研究表明，棕榈糖浆的超滤预处理使其外观良好并降低了HMF含量，然而，这对挥发性化合物和理化特性产生了负面影响。
