Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Abstract

Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and temperature on browning intensity and antioxidant activity of coconut sugar were examined. The pH of coconut neera was adjusted at 6 and 8 and the temperature of its heating was 100ºC, 105 ºC, 110ºC, and 115ºC, respectively. The browning intensity of sugar was determined by spectrophotometrically at 420 nm. Total phenolic content of sugar was estimated by Folin-Ciocalteu method and antioxidant activity was expressed as DPPH scavenging activity. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. It was found that the effect of pH at 8 and temperature at 115ºC show highest total phenolics (0.48%) and browning intensity (0.35) of sugar. The treatment also exhibited good antioxidant activity (DPPH scavenging activity) as high as 40%. This result also indicates that there is a significant correlation between browning intensity and antioxidant activity of coconut sugar.

Keywords

• Antioxidant activity
• Browning Maillard
• Coconut neera
• Coconut sugar