Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis
Brown Sago Sugar (BSS) was prepared by enzymatic hydrolysis of sago starch. The optimum concentration of sago starch (20% w/v) was used to produce BSS at over 100% yield recovery of glucose. This was further purified using powdered activated charcoal (PAC) to obtain White Sago Sugar (WSS) at 85 –...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/23839/1/Nadia%20Dayana%20Sikem%20ft.pdf |
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| Summary: | Brown Sago Sugar (BSS) was prepared by enzymatic hydrolysis of sago starch. The
optimum concentration of sago starch (20% w/v) was used to produce BSS at over 100%
yield recovery of glucose. This was further purified using powdered activated charcoal
(PAC) to obtain White Sago Sugar (WSS) at 85 – 90% recovery of glucose. The main
interest of this project is the presence of flavonoids in the sago sugar. Total phenolic content
(TPC) of sago sugars (BSS and WSS) were determined by the Folin-Ciocalteu method and
compared with Brown (BCS) and White Cane Sugar (WCS) and the results are expressed as
gallic acid equivalent (GAE) / 100 g samples. It was observed that TPC increases in parallel
with the increase in concentrations of BSS (20% w/v to 80% w/v), the highest at 0.03 g GAE
/ 100 g BSS. Similarly, total flavonoids content (TFC) was determined using the aluminium
chloride assay (colorimetry method) and the results are expressed as quercetin equivalent
(QE) / 100 g of samples. From our analyses, BSS shows the highest TFC at 0.005 g QE.
Both BSS and BCS exhibited the strongest antioxidant activities (100%) at 600 mg/mL and
800 mg/mL concentration, respectively, followed by WSS and WCS at 85% (800 mg/mL)
and 53% (900 mg/mL). In conclusion, BSS showed the most remarkable antioxidant
properties with the highest TPC and TFC contents compared to cane sugar, concomitantly
exhibiting the commercial and health potentials of sago sugar. |
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