PHYSICOCHEMICAL PROPERTIES AND ENHANCED ANTIOXIDANT ACTIVITY OF ARENGA PINNATA SAP THROUGH DIFFERENT PROCESSING METHODS

Authors

  • Nurul Janah Yunos Faculty of Plantation and Agrotechnology, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan, Malaysia Author
  • Alawi Sulaiman Faculty of Plantation and Agrotechnology, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan, Malaysia Author
  • Nor Azma Yusuf Faculty of Plantation and Agrotechnology, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan, Malaysia Author
  • Dzil Razman Ghazali Balung Plantation, Wisma Sabah, Jalan Tun Razak, 88817 Kota Kinabalu Author

Keywords:

Open pan, Freeze dry, Vacuum evaporation, Non-enzymatic browning, Antioxidant

Abstract

Palm saps harvested from Arenga pinnata were applied to open pan cooking, freeze drying and vacuum evaporating methods and the effects on the physicochemical properties and antioxidant activity were determined. Results showed that, vacuum evaporation method significantly (p<0.05) enhanced the antioxidant activity and moisture content as well as the pH of the sample. The other qualities such as brix, carbohydrate, protein and HMF were slightly lower compared to the other methods might be due to induction of non-enzymatic browning between reducing sugars and amino acids in the palm sap at the processing stage.

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Published

20-01-2026

Issue

Vol. 26 No. 1 (2018): Solid State Science and Technology

Section

Articles

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Copyright (c) 2026 Solid State Science and Technology

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