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Improved radical scavenging activity and stabilised colour of nipa palm syrup after ultrasound‐assisted glycation with glycine
Author(s) -
Tamprasit Pornpimon,
Panpipat Worawan,
Chaijan Manat
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14674
Subject(s) - chemistry , glycation , browning , scavenging , dpph , food science , glycine , ultrasound , sonication , antioxidant , biochemistry , chromatography , amino acid , physics , acoustics , receptor
Summary 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 · 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.