Improved radical scavenging activity and stabilised colour of nipa palm syrup after ultrasound‐assisted glycation with glycine

Abstract

The effects of ultrasound-assisted glycation with 1 M glycine at room temperature in comparison with thermal glycation on the colour and radical scavenging activity of nipa palm (Nypa fruticans Wurmb.) syrup were investigated. The pH of both treatments decreased with increasing reaction time. The browning development occurred after induction period of 10 min for thermal glycation and 60 min for ultrasound-assisted glycation. A shorter time of ultrasound rendered the syrup light brown to amber in colour with some green. With long-term ultrasound, the syrup turned brighter, yellower and greener. The increased DPPH Á scavenging activity of the thermal syrup was due to the brown pigments as shown by a marked increase in the A 420 and a* value. The scavenging activity of ultrasound-treated syrup was improved by 53-57% due to the accumulation of UV-intermediate products as shown by a higher A 294 / A 420. Thus, ultrasonication for 30-60 min was recommended in order to prevent dark colour development of the final syrup.

Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying

“…The browning intensity can be used to monitor the formations of the intermediate and final products of the Maillard reaction in the TCP. The presence of the Maillard reaction products (MRPs) affected both color and antioxidant activity of the food products [ 23 ]. The UV absorbance at 294 nm (A 294 ) was often used to indicate the intermediate MRPs while the final MRPs was monitored by the absorbance at 420 nm (A 420 ).…”

“…The centrifugation was applied at 3,000 ×g for 20 min at room temperature using an RC-5B plus centrifuge (Sorvall, Norwalk, CT, USA). Then, the absorbance of the supernatant was read measured at 294 nm and 420 nm using a Shimadzu UV-2100 spectrophotometer (Shimadzu Scientific Instruments Inc., Columbia, MD, USA) [ 23 , 24 ].…”

Penetapan kadar flavonoid total ekstrak kayu raru (Cotylelobium lanceolatum Craib) berdasarkan perbedaan konsentrasi etanol dengan metode spektrofotometri Uv-Vis

“…Selain itu, ekstrak kayu raru telah dipelajari pengaruhnya terhadap oksidasi lipid yang dimediasi hemoglobin pada ikan bass cincang Asia, yang menunjukkan potensi penerapannya dalam teknologi pangan untuk mencegah oksidasi lipid dan memperpanjang umur simpan produk makanan (Maqsood & Benjakul, 2011). Selain itu, kayu raru, dengan polifenol antioksidannya, umumnya dimasukkan ke dalam produksi sirup nipah untuk meningkatkan aktivitas pembersihan radikal dan menstabilkan warna sirup, sehingga menonjolkan perannya dalam pemrosesan dan pengawetan makanan (Tamprasit et al, 2020). Selain itu, kayu raru juga digunakan dalam minuman tradisional Batak, seperti "tuak", yang menekankan makna budaya dan tradisionalnya (Susilowati et al, 2021).…”