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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