Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (<i>Borassus flabellifer</i> Linn.) Syrup
2021
Dung Huynh Thi Le | Chien-Shan Chiu | Yung-Jia Chan | Chiun-Chuan R. Wang | Zeng-Chin Liang | Chang-Wei Hsieh | Wen-Chien Lu | Amanda Tresiliana Mulio | Yin-Jun Wang | Po-Hsien Li
Palmyra palm syrup, produced from <i>Borassus flabellifer</i> 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.
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