Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (<i>Borassus flabellifer</i> Linn.) Syrup
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
Affiliations
Dung Huynh Thi Le
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
Chien-Shan Chiu
Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan
Yung-Jia Chan
College of Biotechnology and Bioresources, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan
Chiun-Chuan R. Wang
Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan
Zeng-Chin Liang
Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan
Chang-Wei Hsieh
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan
Wen-Chien Lu
Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan
Amanda Tresiliana Mulio
Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan
Yin-Jun Wang
Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan
Po-Hsien Li
Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan
Palmyra palm syrup, produced from Borassus flabellifer 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.
