Open AccessAntioxidant Activity and Nutritional Properties of Freshly Tapped Palmyra (Borassus flabellifer) Sap
Author(s) -
M. Sivaji,
B. Aheeshan
Publication year - 2021
Publication title -
advances in technology
Language(s) - English
Resource type - Journals
ISSN - 2773-7098
DOI - 10.31357/ait.v1i2.4880
Subject(s) - dpph , sugar , antioxidant , reducing sugar , ascorbic acid , chemistry , food science , horticulture , biology , biochemistry
This study aims to analyze the antioxidant activity and the nutritional profile of the freshly tapped palmyra sap. Samples were collected in pre-sterile sample collection bottles from different parts of Jaffna peninsula and immediately transferred into an ice box. Pooled samples were centrifuged (1000rpm, 5 minutes) and the supernatant is stored at the refrigerator (4℃) for nutritional, and antioxidant analysis. The results exhibit that fresh sap consists of Na (15.3±0.14 mg/100g) and K (22.6±0.12 mg/100g), while the total ash content was 0.62±0.45 (g/100g). The total sugar content of the sap was 16.43±0.07(g/100g) and the reducing sugar and non-reducing sugar content were 2.16±0.32 (g/100g), 14.27±0.04 (g/100g) respectively. Sap exhibited a relatively low amount of fat 0.02±0.01 (mg/100g). DPPH scavenging activity with regard to IC 50 value was 1.36±0.35 mg/mL, and the total phenolic content and ascorbic acid content were recorded as 186±12.27(mg GAE/100g), 12.16±0.31 (mg/100g) respectively. It can be concluded that the fresh sap of palmyra is a good source of antioxidant properties and nutritional value.