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:	Nadia Dayana, Sikem.
Format:	Thesis
Language:	English
Published:	2017
Subjects:	GE Environmental Sciences
Online Access:	http://ir.unimas.my/id/eprint/23839/1/Nadia%20Dayana%20Sikem%20ft.pdf
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id	my-unimas-ir.23839
record_format	uketd_dc
spelling	my-unimas-ir.238392023-05-18T09:17:42Z Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis 2017 Nadia Dayana, Sikem. GE Environmental Sciences 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. Universiti Malaysia Sarawak, (UNIMAS) 2017 Thesis http://ir.unimas.my/id/eprint/23839/ http://ir.unimas.my/id/eprint/23839/1/Nadia%20Dayana%20Sikem%20ft.pdf text en validuser masters Universiti Malaysia Sarawak Faculty of Resource Science & Technology
institution	Universiti Malaysia Sarawak
collection	UNIMAS Institutional Repository
language	English
topic	GE Environmental Sciences
spellingShingle	GE Environmental Sciences Nadia Dayana, Sikem. Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis
description	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.
format	Thesis
qualification_level	Master's degree
author	Nadia Dayana, Sikem.
author_facet	Nadia Dayana, Sikem.
author_sort	Nadia Dayana, Sikem.
title	Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis
title_short	Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis
title_full	Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis
title_fullStr	Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis
title_full_unstemmed	Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis
title_sort	antioxidant and antimicrobial potentials of sago starch sugar produced using enzymatic hydrolysis
granting_institution	Universiti Malaysia Sarawak
granting_department	Faculty of Resource Science & Technology
publishDate	2017
url	http://ir.unimas.my/id/eprint/23839/1/Nadia%20Dayana%20Sikem%20ft.pdf
_version_	1783728230692290560

Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis

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