Malaysian Journal of Analytical Sciences Vol 22 No 2 (2018): 264 - 269

DOI: 10.17576/mjas-2018-2202-11

 

 

 

SUGARS, MINERALS COMPOSITION AND METAL ION CHELATING ACTIVITY OF Arenga pinnata SYRUP USING VACUUM EVAPORATION

 

(Komposisi Gula, Mineral dan Aktiviti Ion Logam Pengkelat daripada Sirap Arenga pinnata Mengunakan Proses Vakum Penyejatan)

 

Nurul Janah Yunos¹*, Alawi Sulaiman¹, Nor Azma Yusuf1, Dzil Razman Ghazali2

 

¹Faculty of Plantation and Agrotechnology,

Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan, Malaysia

2Balung Plantation

Wisma Sabah, Jalan Tun Razak, 88817 Kota Kinabalu, Malaysia

 

*Corresponding author:  janahyunos23@gmail.com

 

 

Received: 4 December 2016; Accepted: 1December 2017

 

 

Abstract

Palm saps harvested from Arenga pinnata tree which typically known as sweet natural beverage were produced into palm sugars using three different production methods of open pan cooking, freeze dry and vacuum evaporation. Sugars and minerals composition such as sucrose, glucose, fructose, magnesium, potassium, sodium and phosphorus were determined. An iron chelating activity was performed to determine the antioxidant activity of different production methods of palm sugars which related to the ability of chelating the transition metal ions. Results showed that all production methods of palm sugars obtained significantly (p<0.05) different amounts of sugars and minerals. There were significantly (p<0.05) different in ion chelating activity in different production methods of palm sugars. Vacuum evaporated palm syrup exhibited the highest ability in chelating ferrous ion and the vacuum evaporator dominated the highest percentage of chelating ions at 28.20% followed by freeze dryer at 26.31% and open pan at 12.75%, respectively. From the results,  slow and controlled temperature by vacuum evaporation could be a promising approach that capable to preserve the ion binding capacity of palm syrup which related in antioxidant activity.

 

Keywords:  antioxidant, Arenga pinnata, freeze dry, open pan cooking, vacuum evaporation

 

Abstrak

Air nira yang dituai daripada pokok Arenga pinnata yang dikenali sebagai air manisan semulajadi telah dijadikan sebagai produk gula kabung dengan menggunakan tiga kaedah iaitu secara tradisi menggunakan kayu api diatas kuali terbuka, dan dua teknologi moden iaitu pembekuan kering dan vakum penyejatan. Komposisi gula dan mineral seperti sukrosa, glukosa, fruktosa, magnesium, potassium, sodium dan fosforus telah ditentukan. Aktiviti ion logam pengkelat telah dikaji untuk menentukan aktiviti antioksidan kepada ketiga-tiga pengeluaran gula kabung yang berkaitan dengan keupayaan peralihan ion logam pengkelat. Hasil kajian mendapati ketiga-tiga pengeluaran gula kabung adalah signifikan (p<0.05). Gula kabung dari pengeluaran vakum penyejatan menunjukkan hasil paling tinggi iaitu pada 28.20% diikuti oleh pembekuan kering pada 26.31% dan pengeluaran secara tradisi iaitu 12.75%. Oleh yang demikian, hasil menunjukkan pengeluaran gula kabung yang menggunakan vakum penyejatan secara perlahan dan suhu terkawal boleh menjadi pendekatan yang  mampu memelihara kapasiti mengikat ion yang berkaitan dengan ketinggian aktiviti antioksidan.

 

Kata kunci:  antioksidan, Arenga pinnata, pembekuan kering, kuali terbuka, vakum penyejatan

 

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