Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

Abstract

Besides their culinary roles, spices in the eastern traditional medical practices serve as a medicinal diet therapy. The polyphenol-rich content of these spices contributes to their antioxidant properties, which convey the therapeutic elements. Traditionally, these phytonutrients are orally delivered via herbal decoction, including sugar-syrup-based decoctions. However, the impact of the addition of sugar into polyphenol content and their antioxidant activities are still insufficiently researched. Therefore, this study aimed to evaluate the influence of sugar concentration and its types (refined and unrefined) on the polyphenol content and their antioxidant activities. The results of the principal component analysis (PCA) did not exhibit any specific trend on either sugar concentration or its type. As indicative evidence, reducing sugar by less than 25% in such products can be considered for lower-calorie beverage development as a means for healthier diet choice.

Tracking of Thermal, Physicochemical, and Biological Parameters of a Long-Term Stored Honey Artificially Adulterated with Sugar Syrups

“…The ability to scavenge DPPH free radical was lowered by as much as over 50%. A similar tendency to decrease antioxidant properties and total phenolic content of honey adulterated with sugar syrups was previously observed, including the dependence of the decrease on the share of sugar syrups [ 12 , 41 , 42 , 43 ]. Such a trend could be explained by the dilution effect: introducing a certain increasing volume of syrup into the honey does not introduce new biologically active compounds, it only dilutes the sample.…”

Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology

“…A. Kashif-Shaheen, et al [161] used DPPH method for testing the antioxidant activity of hydrolyzed Manno-oligosaccharides, where mannose was the main monosaccharide responsible for this activity. Recent studies indicated clearly that reducing sugars presence infl uences not only the results of antioxidant activity tested by various methods, TPC determined by Folin-Ciocalteu test [162,163].…”