Characterization of traditional Spanish edible plant syrups based on carbohydrate GC–MS analysis

Ruiz‐Matute, Ana I.; Soria, Ana C.; Sanz, M. Luz; Martı́nez-Castro, I.

doi:10.1016/j.jfca.2009.08.017

Cited by 23 publications

(12 citation statements)

References 16 publications

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“…Different syrup samples (plant and industrial syrups) were also included in this study. Plant syrups are traditional foods obtained by heating vegetable juices or plant saps to evaporate much of the water, leaving the concentrated syrup . Three types of plant syrup typically manufactured in Spain (palm tree, must and sugarcane syrups) were analyzed.…”

Section: Resultsmentioning

confidence: 66%

“…Plant syrups are traditional foods obtained by heating vegetable juices or plant saps to evaporate much of the water, leaving the concentrated syrup. 31 Three types of plant syrup typically manufactured in Spain (palm tree, must and sugarcane syrups) were analyzed. Palm tree syrups presented low values of fructose and glucose (average values 7.2 and 17.9 mg g −1 respectively) and only traces of glucosone and 3-DG.…”

Section: Glucosone and 3-dg In Food Samplesmentioning

confidence: 99%

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Identification and determination of 3‐deoxyglucosone and glucosone in carbohydrate‐rich foods

et al. 2014

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Section: Resultsmentioning

confidence: 66%

Section: Glucosone and 3-dg In Food Samplesmentioning

confidence: 99%

Identification and determination of 3‐deoxyglucosone and glucosone in carbohydrate‐rich foods

et al. 2014

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“…Likewise, the HMF content is directly proportional to the increasing temperature [32]. The HMF content of NFS-60 was 0.12 mg/100 g lower than that of palm honey (<0.003 mg/g) [36] but higher than that of palm syrup (>10 mg/kg) [10]. For UFS-100, the HMF content was 6.48 mg/100 g, much lower than that of male date palm sap syrup (88.6 mg/100 g) under the same conditions [31] but higher than that of palm syrup purified by a chitosan, bentonite clarification process [10].…”

Section: Physicochemical Characteristicsmentioning

confidence: 94%

Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup

Chiu

Chan

et al. 2021

Biology

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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.

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“…Dibandingkan dengan kebanyakan sayuran atau buah-buahan lain yang dikenal sebagai sumber vitamin C seperti jambu biji yang kandungan vitamin C nya mencapai lebih dari 100 mg/100 g (Anisa, 2012). Matute et al (2010) menyatakan bahwa sirup merupakan produk tradisional berbentuk cairan kental yang diperoleh dari pemanasan bubur buah. Sirup merupakan salah satu minuman yang cukup disukai oleh banyak orang, karena praktis, rasanya enak dan menyegarkan, serta bermanfaat bagi kesehatan tubuh.…”

Section: Pendahuluanunclassified

Karakteristik Fisik Kimia Dan Organoleptik Sirup Buah Mangga Pada Penambahan Gula Yang Berbeda

Asrawaty

Noer

2019

AGS

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Buah mangga matang dapat diolah menjadi produk yang mempunyai nilai ekonomi lebih tinggi dari pada buah mangga segar. Sebagai produk olahan, rasa khas dapat dinikmati setiap waktu karena sudah menjadi produk yang awet. Salah satu produk olahan buah mangga adalah sirup mangga. Setiap 100 gram mangga mengandung energi 44,00 kal, protein 0,7 gram, lemak 0,2 gram, karbohidrat 11,2 gram dan vitamin C 41 gram. Penelitian bertujuan untuk mengetahui karakteristik fisik kimia dan organoleptik sirup buah mangga pada penambahan gula yang berbeda. Penelitian dilaksanakan dengan menggunakan Rancangan Acak Lengkap (RAL) pada parameter vitamin C, viskositas, pH, kadar total gula, dan Rancangan Acak Kelompok (RAK) untuk parameter uji organoleptik, empat perlakuan dengan tiga ulangan. Perlakuan yang digunakan yaitu penambahan gula P1=400 g, P2=450 g, P3=500 g, dan P4=550 g. Data yang diperoleh dianalisis dengan sidik ragam, yang dilanjutkan dengan uji BNT pada taraf 0,05%. Hasil penelitian menunjukkan bahwa penambahan gula yang berbeda terhadap sirup buah mangga pada uji organoleptik; warna, aroma, dan rasa disukai oleh panelis. vitamin C (0,0104), viskositas (808), pH (3), dan kadar total gula (45,71).

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Characterization of traditional Spanish edible plant syrups based on carbohydrate GC–MS analysis

Cited by 23 publications

References 16 publications

Identification and determination of 3‐deoxyglucosone and glucosone in carbohydrate‐rich foods

Identification and determination of 3‐deoxyglucosone and glucosone in carbohydrate‐rich foods

Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup

Karakteristik Fisik Kimia Dan Organoleptik Sirup Buah Mangga Pada Penambahan Gula Yang Berbeda

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