Some Characteristics and Antioxidant Activity of Commercial Sugars Produced in Thailand

Transcription

1 KMITL SCIENCE AND TECHNOLOGY JOURNAL VOL.14, NO.1, Som Chrtristis n Antioxint Ativity of Commril Sugrs Prou in Thiln Sikrt Kongkw, Mnt Chijn, n Siriporn Riroy * Foo n Nutrition Progrm, Dprtmnt of Hom Eonomis, Fulty of Agriultur, Kstsrt Univrsity, Bngkok 19, Thiln, * Emil: grsrpr@ku..th Funtionl Foo Rsrh Unit, Dprtmnt of Agro-Inustry, Shool of Agriulturl Thnology, Wlilk Univrsity, Nkhon Si Thmmrt 816, Thiln ABSTRACT Svn ommril sugrs prou in Thiln (n sugr pst (S1), unrfin n sugr (S2), rown n sugr (S3), rml rystl n sugr (S4), rfin whit rystl n sugr (S5), oonut sugr pst (S6) n plm sugr pst (S7)) wr nlyz for hmil n physil proprtis s wll s ntioxitiv tivity. Th ph vlus of ll smpls rng from 5.17 to S5 xhiit th highst L*vlu, whrs S1 show th lowst L* vlu (p<.5). Among sugrs from sugr n, S1 h th highst mount of C, Mg, F, K, n N (p<.5). Aitionlly, iffrns in totl sugr n ruing sugr ontnts of ll smpls wr osrv (p<.5). Th intrmit rowning prouts n rowning intnsity of ll smpls wr lso trmin. S1 h th highst intrmit n rowning prouts (p<.5). Highr totl phnoli ontnt ws osrv in smpl xtrt with wtr ompr with tht i with 95% mthnol (p<.5). Rgrlss of xtrtion solutions, S1 xtrt xhiit th highst totl phnoli ontnt (p<.5). Antioxint tivitis of oth xtrts wr vlut. S1 xhiit th highst DPPH n ABTS ril svnging tivitis n frri ruing powr, ompr with othr smpls (p<.5). From th rsults, sugr with high rowning prouts n totl phnoli ontnt ontriut to thir high ntioxint tivitis. Kywors: sugr, rowning intnsity, totl phnoli ontnt, ntioxitiv tivity olor, n rom of mny kins of foos. Aitionlly, sugr is lso us s tritionl prsrvtivs suh s sugr syrup, swtmt n pikling t. us sugr n funtion s ntimiroil prsrvtiv, whih inhiit th growth of tri n fungi. In Thiln, sugr r mnuftur from mny typ of plnt, s on rw mtrils vill in h lol suh s sugr plm from th sp of flowring stlks, oonut plm from th sp from oonut tr lossoms n jui from stm of sugr n. Thr r vrious typs of sugr tgoriz y thir us n thir hrtristis suh s siz of th rystls, olor n tst. In th proution of sugr, syrup must ht until it is onntrt. During th hting pross, physil n hmil hngs our whih imprt th uniqu olor n flvor fturs. Mjor rtions our uring th pross of hting, inluing th invrsion rtion n non-nzymti rowning rtions (Millr rtion n rmliztion) [1]. Millr rtion prouts n rmliztion prouts hv n foun to xhiit ntioxitiv tivity u to thir ril svnging tivitis n ruing powr [2]. Sugrs in form of powr grnult n pst n foun ommrilly. Although, stuis on som hrtristis n ntioxitiv tivity of rtin sugrs hv n mntion ut no informtion on hrtristis n ntioxitiv tivitis of ommril sugrs prou in Thiln hs n systmtilly rport. Thus, this stuy im to invstigt th hmil n physil proprtis s wll s ntioxint tivitis of iffrnt ommril sugrs prou in Thiln. 1. INTRODUCTION Sugr s si foo rohyrt primrily oms from sugr n n from sugr t. It is nturl swtnr, n it hs n intnsivly us in mny foo inustris for xmpl, ny, soft rinks n nn fruit. Sugr nhns th tst, txtur, * Corrsponing uthor, grsrpr@ku..th Mnusript riv: 3 Mrh 213 Rvis: 15 Jun 213 KMITL-STJ; Prt B: Foo 2. MATERIALS AND METHODS 2.1 Colltion of ommril sugrs Cn sugr pst (S1) ws prour from Chingmi, Thiln. Th mnuftur sugrs inluing unrfin n sugr (S2), rown n sugr (S3), rml rystl n sugr (S4), n rfin whit rystl n sugr (S5) wr purhs from suprmrkts with th sm mnufturr. Coonut sugr pst (S6) n plm sugr pst (S7) wr otin from Chumphon n Pthuri, Thiln (Figur 1). Sugr smpls

2 2 S. Kongkw, M. Chijn, n S. Riroy: Som Chrtristis n Antioxint Ativity of Commril Sugrs wr vuum pk in luminum g (5 g/g) n kpt t -2 o C until us within 1 wk. Figur 1 Commril sugrs. Cn sugr pst (S1), unrfin n sugr (S2), rown n sugr (S3), rml rystl n sugr (S4), rfin whit rystl n sugr (S5), oonut sugr pst (S6) n plm sugr pst (S7) 2.2 Physiohmil proprtis of ommril sugrs Dtrmintion of ph vlu Th ph of sugr ws trmin oring to th mtho of Bnjkul, Symour, Morrissy n An [3]. ws homogniz with 1 volums of istill wtr (w/v), n th ph of th homognt ws msur using ph mtr (UB-1 UltrBsi, Dnvr, USA) Dtrmintion of wtr tivity ( w ) vlu Th w of sugr ws msur using wtr tivity mtr (S43131, AQUA LAB, USA) Dtrmintion of olor Color of sugr ws msur y Huntr l (ColorFlx, Huntr, USA) n rport in CIE systm, L*, * n * prmtrs init lightnss, rnss/grnnss n yllownss/ lunss, rsptivly Dtrmintion of totl sugr n ruing sugr ontnts Totl sugr ontnt ws trmin following th mtho of Jms [4] with slight moifition. (1 g) ws with 1 ml of 1.5 M sulphuri i n mix wll with vortx. Th mixtur ws inut t 1 C for 2 min in wtr th thn ool with i n wtr for 5 min. Twlv millilitrs soium hyroxi solution (1%) ws n mix with vortx. Th mixtur ws filtr through Whtmn No.4 filtr ppr into 5 ml volumtri flsk n m up to volum with istill wtr. Th filtrt (5 µl) ws piptt into tsttu n 5 µl of 3,5-initrosliyli i (DNS) solution ws n thn mix wll. Distill wtr (1 ml) ws n trnsfrr to inut t 1 C for 2 min thn ool with i n wtr for 5 min. Th totl sugr ontnt ws msur sorn t 54 nm y sptrophotomtr. A D- gluos solution (-1.5 mg/ml) ws us s stnr for totl sugr n xprss s mg gluos/g ry wight of smpl. Th ontnt of ruing sugr ws trmin oring to th mtho of Jms [4] with slight moifition. (5 g) ws with 5 ml istill wtr n mix wll. Th mixtur ws inut with wtr th t 7 C for 1 min. Thn, th mixtur ws filtr with Whtmn No.4 filtr ppr. Th ruing sugr ontnt in filtrt ws msur s sri in totl sugr ontnt trmintion Dtrmintion of minrl ontnt Th minrls inluing, lium, mgnsium, iron, potssium, n soium wr trmin y inutivly oupl plsm mission sptromtr (Optim 33 DV, Prkin-Elmr, Unit Stts) oring to th AOAC [5]. (15 mg) ws mix wll with 4 ml of nitri i. Th mixtur ws ht on hot plt (1-12ºC) until igstion ws omplt (5 h). Th igst smpl ws trnsfrr to volumtri flsk n th volum ws m up to 5 ml with ioniz wtr. Th solution ws sujt to inutivly oupl plsm-optil mission sptromtr (ICP-OES) nlysis. Flow rts of rgon to plsm, uxiliry n nulizr wr kpt t 15,.2 n.8 l/min, rsptivly. flow rt ws st t 1.5 ml/min. Th wvlngths for nlysis of lium, mgnsium, iron, potssium, n soium wr , , , , n nm, rsptivly Dtrmintion of intrmit rowning prout n rowning intnsity Th intrmit rowning prout n rowning intnsity of sugr ws trmin oring to th moifi th mtho of Ajnouz n Puigsrvr [6]. ws issolv in istill wtr (1% w/v). Prior to nlysis, fifty-fol n fiv-fol ilution ws m for trmintion of intrmit rowning prout n rowning intnsity, rsptivly using istill wtr s th ilunt. Th intrmit rowning prout n rowning intnsity ws msur t wvlngth of 285 nm n 42 nm, rsptivly using sptrophotomtr Dtrmintion of totl phnoli ontnt Totl phnolis ontnt of sugr solution ws trmin y th Folin-Cioltu miro-mtho (Sh n Asn [7]). Twnty mirolitrs of sugr solution ws mix with 1.16 ml of istill wtr n 1 µl of Folin-Cioltu rgnt, follow y th ition of 3 µl of 2% N 2 CO 3 solution. Thn, th mixtur ws inut t 4 C in shking wtr th (mol D-91126, Mmmrt, Shwh, Grmny) with sp 6 for 3 min. Th sorn t 76 nm of th mixtur ws msur y sptrophotomtr. Totl phnoli ontnt ws lult n xprss s mg glli i quivlnt (GAE)/g ry wight of th smpl. 2.3 Dtrmintion of ntioxint tivitis of sugrs Prprtion of xtrts from sugrs Solutions of sugr wr prpr t.5% (ry wight/volum), issolv in istill wtr or

3 KMITL SCIENCE AND TECHNOLOGY JOURNAL VOL.14, NO.1, mthnol using stirrr for 2 h. Thn, th mixtur ws filtr through Whtmn No.4 filtr ppr. Th xtrts wr stor t 4 C in th rk until nlyss Dtrmintion of 2,2-iphnyl-lpirylhyrzyl (DPPH)-ril svnging tivity DPPH-ril svnging tivity of sugr solution ws trmin oring to th mtho of Yn n Hsih [8] with slight moifition. Four hunr mirolitrs of sugr solution ws mix with 2 ml of DPPH solution (.12 mm in 95% mthnol). Th rtion mixtur ws mix wll n inut t room tmprtur for 3 min. Th sorn of mixturs ws msur t 517 nm y sptrophotomtr. Th ontrol ws prpr in th sm mnnr, xpt tht 8% mthnol ws us inst of sugr solution. Th ril svnging tivity ws msur s rs in th sorn of DPPH-smpl mixtur. Th prntg of DPPH ril svnging tivity ws lult s follows (Singh n Rjini [9]) whr; As Ril svnging tivity(%) 1 1 A As is th sorn t 517 nm of smpl A is th sorn t 517 nm of ontrol Dtrmintion of 2,2'-zino-is (3- thylnzthizolin -6-sulphoni i) (ABTS)-ril svnging tivity ABTS ril svnging tivity ws trmin s sri y R, Pllgrini, Protggnt, Pnnl, Yng n Ri-Evns [1] with slight moifition y Khntphnt n Bnjkul [11]. ABTS ril (ABTS + ) ws prou y rting ABTS stok solution (7.4 mm) with 2.6 mm potssium prsulft t th rtio of 1:1 (v/v). Th mixtur ws llow to rt in rk for 12 h t room tmprtur. Prior to ssy, ABTS + solution ws ilut with mthnol to otin n sorn of 1.1 (+.2) t 734 nm. To initit th rtion, sugr solution (15 l) ws mix with 285 µl of ABTS + solution. Th mixtur ws inut t room tmprtur for 2 h (rk rtion). Th sorn ws thn r t 734 nm of th mixtur ws msur y sptrophotomtr. A stnr urv of Trolox rnging from -6 µm ws prpr. Th tivity ws xprss s µmol Trolox quivlnts (TE)/g ry wight of th smpl Dtrmintion of frri ruing ntioxint powr (FRAP) Frri ruing ntioxint powr of sugr solution ws trmin following th mtho of Bnzi n Strin [12]. Stok solutions ontin 3 mm tt uffr (ph 3.6), 1 mm 2, 4, 6-tripyriyls-trizin (TPTZ) solution in 4 mm HCl, n 2 mm FCl 3.6H 2 O. A working solution ws prpr frshly y mixing 25 ml of tt uffr, 2.5 ml of TPTZ solution n 2.5 ml of FCl 3.6H 2 O solution. Th mix solution ws inut t 37 C for 3 min n ws rfrr to s FRAP solution. On hunr fifty mirolitrs of sugr solutionws mix with 285 µl of FRAP solution n kpt for 3 min in th rk. Th frrous tripyriyltrizin omplx (olor prout) ws msur y ring th sorn t 593 nm. Th stnr urv ws prpr using Trolox rnging from -6 µm. Th tivity ws xprss s µmol Trolox quivlnts (TE)/g ry wight of th smpl. 2.4 Sttistil nlysis Th t ws sujt to On-wy Anlysis of Vrin (ANOVA) n th iffrns twn mns wr vlut y Dunn s Multipl Rng Tst or Inpnnt smpls t-tst (Stl n Torri [13]). 3. RESULTS AND DISCUSSION 3.1 Physiohmil proprtis of ommril sugrs ph vlus Tl 1 shows th ph vlus of svn ommril sugrs. Diffrns in ph vlus of ommril sugrs wr osrv (p<.5). In gnrl, fiv ommril sugrs prou from sugr n us in this stuy r n sugr pst, unrfin n sugr, rown n sugr, rml rystl n sugr n rfin whit rystl n sugr. Th ph vlus of thos n sugrs wr foun in th rngs of 5.14 to Cn sugr pst xhiit th highst ph vlu (5.57). Bsi n sugr smpl, th ph vlus of oonut sugr pst n plm sugr pst wr 5.5 n 5.27, rsptivly. Mny rsrhrs suggst tht th ph of sugr n us s n initor for th prout sfty [1]. Furthrmor, th ph vlu n us to lssify th foo prouts into i foo n low i foo [14]. Gurr n Muji [15] rport tht th ph vlus of n sugr Pnl rng from Nk [16] show tht th ph vlu of oonut sugr ws Nknn n Mnun [1] n Phihmnn, Posri n Mnun [17] lso rport th ph vlu of plm sugr whih ws in th rngs of n , rsptivly. Th ph vlu of th sugr is rlt to th quntity of lim us in th lrifying pross of th jui uring sugr prprtion [15]. Also, Phihmnn, Posri n Mnun [17] foun tht th orgni is, prtiulrly lti i, prou y lti is tri wr osrv in plm sugr onntrt. Gnrlly, th rs in ph vlu of plm sp n oonut sp ourr uring hting for plm sugr n oonut sugr proutions [18]. In ition, th rution of ph ws proly u to th ourrn of orgni is suh s formi n ti i vi th Millr rtion [19-21]. From th rsults, th iffrns in ph of sugr might rsult from th iffrnt rw mtrils n prosss us.

4 4 S. Kongkw, M. Chijn, n S. Riroy: Som Chrtristis n Antioxint Ativity of Commril Sugrs TABLE 1 PH VALUE OF SEVEN COMMERCIAL SUGARS Cn sugr pst s Unrfin n sugr ph *** Brown n sugr Crml rystl n sugr Rfin whit rystl n sugr Coonut sugr pst Plm sugr pst *Mn + SD from triplit trmintions. **Diffrnt suprsript lttrs in th sm olumn init signifint iffrns (p<.5) Wtr tivity ( w ) vlus Th iffrn w vlus of svn ommril sugrs wr osrv (p<.5) (Tl 2). Th w vlus of ommril sugrs prou from sugr n wr slightly iffrnt (from.61 to.65). For sugrs in pst form, oonut sugr n plm sugr show th highst w vlus (p<.5). Th mrk lowst w vlu ws foun in rfin whit rystl n sugr (.48). Gnrlly, w is ruil ftor trmining th qulity n storg tim. Th hting tim for sugr proution (hyrtion pross) might fft th w vlu of finl prout. Apriynoto, Aristyni, Nurhyti, Liy, Buiynto n Sokrto [18] rport tht th wight of oonut sp n plm sp rs with inrsing hting tim. Gnrlly, th w vlu n us to init th shlf-lif stility of foo prouts [22]. Sin w vlu rfrs to fr wtr tht n promot miroil triortion n iohmil grtion rtion. Gurr n Muji [15] onlu tht iffrnt ommril grnult n sugr h iffrnt w vlu. Nknn n Mnun [1] rport th w vlu of plm sugr syrup prou in southrn Thiln ws twn Low w vlu (.65-.8) my llow th growth of osmophilli yst whih n spoil foo ontining high onntrtion of sugr [23]. TABLE 2 WATER ACTIVITY (AW) OF SEVEN COMMERCIAL SUGARS s Cn sugr pst Unrfin n sugr Brown n sugr Crml rystl n sugr Rfin whit rystl n sugr Coonut sugr pst Plm sugr pst * Mn + SD from triplit trmintions. **Diffrnt suprsripts lttrs in th sm olumn init signifint iffrns (p<.5) w Color Th olor (L*, * n *) of svn ommril sugrs wr vri pning on typs of sugr s shown in Fig 2. Among ll smpls, th rfin whit rystl n sugr (S5) h th highst L* vlu (p<.5). Th iffrn in * n * vlus wr notil in ll smpls (p<.5). Gnrlly, th olor of sugrs from sugr n oul foun in light yllow to rk rown, pning on typ of rw mtrils, hting pross (tmprtur n tim) n hmil pross. Most of th ommril sugr ppr in yllow-rown to rown olor, xpt for th rfin whit rystl n sugr whih ppr in whit. Th iffrnt olor of ll smpls might rsult from th iffrn in typ of plnts rw mtril, tmprtur n ht s wll s mnufturing pross. Aitionlly, th olor of th sugr pns on th mount of rk ompouns gnrt uring xtrtion n hting of th n jui, whih oul riv from oxition of phnoli ompouns; rmliztion of suros, gluos n frutos; Millr rtion n lklin omposition of suros [15]. Figur 2 L*, * n * of svn ommril sugrs. Brs rprsnt th stnr vitions from triplit trmintions. Diffrnt lttrs within sm vlu init th signifint iffrns (p<.5) Totl sugr n ruing sugr ontnts Totl sugr ontnts of svn ommril sugrs wr slightly iffrnt (p<.5) (Fig.3). Commril sugrs h totl sugr ontnt twn mg/g ry wight. Th highst totl sugr ontnt ws foun in rml rystl n sugr, follow y rown n sugr, whil oonut sugr pst h th lowst. A wi rng of ruing sugr ontnt of ommril sugrs ( mg/g ry wight) ws notil. Cn sugr pst ontin th highst ruing sugr ontnt, follow y oonut sugr pst n plm sugr pst, rsptivly. Rfin whit rystl n sugr h th lowst ruing sugr ontnt. Mrtins, Jongn n Vn Bokl [24] rport tht uring hting in th mnufturing pross, spilly t high tmprtur

5 KMITL SCIENCE AND TECHNOLOGY JOURNAL VOL.14, NO.1, n long hting tim, it oul lrt th hyrolysis of suros yiling ruing sugrs. Howvr, high ruing sugr ontnt prsnt in sugr lso influns th rowning olor of sugr ftrwr, u to th Millr rtion [1]. Cn sugr pst, oonut sugr pst n plm sugr pst wr tritionl prou y vporting th jui in lrg opn pn unr hting with th woo fir stov until th onntrt pst ws otin [25]. Thos sugr psts h highr ruing sugr ontnt thn othr inustrilly mnuftur sugrs. Thus, low ruing sugr in rfin whit rystl n sugr ompr to n sugr pst, oonut sugr pst n plm sugr pst my u to th hmil rfining pross whih n limint th ruing sugr. In ition, Phihmnn, Posri n Mnun[17] rport tht th iffrn of totl sugr n ruing sugr ontnts might u to th fft of ontmintion from miro-orgnisms in sugr. Th mirorgnisms n onvrt suros to gluos n frutos (invrt sugr) n finlly to orgni is or lohols [26]. wll stility n mmrn intgrity. Aoring to th nutrition, C, Mg, n K r lmnts in mronutrint for funtion of humn oy. Svrl ftors hv n rport to fft th mount of som minrls in sugr suh s n vrity, limt, soil, rop, hnling, lvl of jui xtrtion, lrifying mtho, lim purity n impurity rmovl ffiiny in mnufturing pross [1]. From th rsult, n sugr pst ws unnt in minrls. Totl sugr ontnt (mg/g ry wight) S1 S2 S3 S4 S5 S6 S7 A Figur 3 Totl sugr (A) n ruing sugr (B) ontnts in ommril sugrs. Brs rprsnt th stnr vitions from triplit trmintions. Diffrnt lttrs in th sm vlu th iffrnt smpls init th signifint iffrns (p<.5). S1: n sugr pst; S2: unrfin n sugr; S3: rown n sugr; S4: rml rystl n sugr; S5: rfin whit rystl n sugr; S6: oonut sugr pst; S7: plm sugr pst Minrl ontnts Th minrl ontnts of svn ommril sugrs r shown in Fig 4. Diffrnt ommril sugrs ontin iffrnt lvls of minrls (p<.5). Th lvls of C, Mg, F, K, n N wr foun to highst in n sugr pst (p<.5). Th ontnts of C in rown n sugr ws similr to tht in n sugr pst. This ws proly u to th molsss ition uring rown n sugr proution [27]. Th pttrn of minrl lvl of sugrs prou from sugr n ws iffrnt, spilly F, K, n N. In this rsrh, th n sugr pst ws otin from rtil mrkt (tritionl prout of northrn of Thiln), whil othrs wr purhs from suprmrkt (inustril prouts). Th proution prosss might fft th lvls of minrls. Gurr n Muji [15] foun tht iffrnt rns of grnult sugr Pnl h iffrnt ontnts of C, Mg, F, n K. Oliy [28] rport tht C is highly implit in th mintnn of firmnss of fruits n it rquirmnts in fruits r rlt to ll Ruing sugr ontnt (mg/g ry wight) f S1 S2 S3 S4 S5 S6 S7 g B Figur 4 Clium (A), mgnsium (B), iron (C), potssium (D), n soium (E) ontnts in ommril sugrs. Brs rprsnt th stnr vitions from triplit trmintions. Diffrnt lttrs in th sm vlu th iffrnt smpls init th signifint iffrns (p<.5) Intrmit rowning prout n rowning intnsity Intrmit rowning prout n rowning intnsity of svn ommril sugrs wr signifintly iffrnt (p<.5) (Fig 5). Cn sugr pst xhiit th highst intrmit rowning prout n rowning intnsity, follow y rown n sugr n plm sugr pst, rsptivly whrs rfin whit rystl n sugr xhiit th lowst. UV sorn t 285 nm ws us to monitor th intrmit grtion prout of non-nzymti rowning rtion in ommril sugrs [6], [29]. Th high sorn t 285 nm suggst th formtion of n unolour ompoun, whih oul th prursor of th Millr rtion [6], [3]. Th intrmit grtion prouts vi noliztion known s olor prursors inlu mthylglyoxl, glyrlhy, hyroxymthylfurlhy, furfurl n hyroxytylfurn [31-34]. Nknn, Mnun n Rouut [35] suggst tht n intrmit prout ws onvrt to rown polymr n rown pigmnts wr form proportiontly with th intrmit prouts gnrt. Th gr of rowning, usully msur

6 6 S. Kongkw, M. Chijn, n S. Riroy: Som Chrtristis n Antioxint Ativity of Commril Sugrs using th sorn vlu t 42 nm, is oftn us to trmin th rowning intnsity in finl stgs [6], [36], [37]. From th stuy in th mol systm of Ajnouzn Puigsrvr [6], Lrtittikul, Bnjkul n Tnk [2], Bnjkul, Visssngun, Phongknpi n Tnk [29], Bnjkul, Lrtittikul n Bur [3] nphongknpi, Bnjkul n Tnk [34], intrmit grtion prouts inrs s th hting tim n ph inrs. In ition, Bnjkul, Visssngun, Phongknpi n Tnk [29] rport tht th rowning of sugrs ws vlop inrsingly with th inrs in ph. From th rsults, high sorn t 285 nm n 42 nm of n sugr pst might orrlt to ph vlus. Gnrlly, iffrnt intrmit rowning prouts n rowning intnsity pn on th hting tim n ph lvls. Asorn t 285 nm f S1 S2 S3 S4 S5 S6 S7 g A Asorn t 42 nm f S1 S2 S3 S4 S5 S6 S7 Figur 5 Intrmit rowningprout (A)n rowning intnsity(b) in ommril sugrs.brs rprsnt th stnr vitions from triplit trmintions. Diffrnt lttrs in th sm vlu th iffrnt smpls init th signifint iffrns (p<.5). S1: n sugr pst; S2: unrfin n sugr; S3: rown n sugr; S4: rml rystl n sugr; S5: rfin whit rystl n sugr; S6: oonut sugr pst; S7: plm sugr pst 3.2 Totl phnoli ontnt Totl phnoli ontnts of svn ommril sugrs xtrt with istill wtr or 95% mthnol wr invstigt. Totl phnoli ontnt of ommril sugrs xtrts wr iffrnt (p<.5). Highr totl phnoli ontnt ws osrv in ommril sugr xtrt with istill wtr. In gnrl, th soluility of phnoli ompoun pns on polrity of solvnt [38]. Rgrlss of xtrtion solvnt, n sugr pst h th highst totl phnoli ontnt, follow y rown n sugr n plm sugr pst, rsptivly, whrs th lowst ws foun in rfin whit rystl n sugr. Hrish Nyk, Sthish, Mnohr, Chnrshkr n Dhrmsh[39] rport tht totl phnoli ontnt of rown n sugr, rfin sugr n jggry (plm sugr) xtrt with istill wtr wr.37,.3 n 3.84 mg GAE/g, rsptivly. Nknn n Mnun [1] stui th phnoli ontnt of plm sugr syrup prou in southrn Thiln. It ws foun tht th totl phnoli ontnt of istill wtr xtrt ws mg GAE/g. Phihmnn, Posri n Mnun[17] rport tht th phnoli ompoun ws nturlly foun in th plm sp itslf n som ws issolv from Kim woo uring th g B plm sp olltion. In ition, Hrish Nyk Sthish, Mnohr, Chnrshkr n Dhrmsh [39] rport tht jggry n rown sugr h highr phnoli ontnt ompr to whit n rfin sugr. This ws proly u to th miniml hmil prossing in th mnuftur of jggry n rown sugr whih rtins mor polyphnols. Th phnoli ompouns imprt olor s wll s tst to th sugr n its rmovl is n importnt prolm ssoit with sugr mnuftur [4]. Th iffrnt thniqus us in sugr prossing to rmov olor n impuritis fft th mount of polyphnols in sugrs n this my xplin th low phnoli ontnt of whit n rfin sugrs. From th rsults, ommril sugr psts (n sugr pst, oonut sugr pst n plm sugr pst) n rown n sugr xhiit high totl phnolis ontnt. Most phnoli ompouns foun in istill wtr xtrt. Thrfor, sugr pst ompos of highr totl phnoli ompouns thn grnult n powr sugrs. Figur 6 Totl phnoli ontnt in sugr issolv in istill wtr (A) n 95% mthnol (B). Brs rprsnt th stnr vitions from triplit trmintions. Diffrnt lttrs in th sm vlu th iffrnt smpls init th signifint iffrns (p<.5). S1: n sugr pst; S2: unrfin n sugr; S3: rown n sugr; S4: rml rystl n sugr; S5: rfin whit rystl n sugr; S6: oonut sugr pst; S7: plm sugr pst 3.3 Antioxitiv tivitis DPPH-ril svnging tivity DPPH-ril svnging tivitis of svn ommril sugrs xtrt with istill wtr or 95% mthnol wr luit. DPPH-ril svnging tivitis of ommril sugrs xtrts wr iffrnt (p<.5) (Fig 7). Distill wtr xtrts h highr DPPH-ril svnging tivity thn mthnol xtrt. Rgrlss of xtrtion solvnt, n sugr pst xhiit th highst prntg svnging tivity, follow y rown n sugr, plm sugr pst n oonut sugr pst, rsptivly. Rfin whit rystl n sugr h th lowst prntg svnging tivity. Th highr prntg svnging tivity of ommril sugrs xtrts ws oinintl with th highr ruing sugr, intrmit rowning prout, rowning intnsity n totl phnoli ontnt. DPPH is on of ompouns tht possss proton fr ril with hrtristi sorption, whih rss signifintly on th xposur to proton ril svnging [41]. Lrtittikul, Bnjkul n Tnk [2] n Bnjkul, Visssngun, Phongknpi n Tnk [29] rport tht Millr rtion prouts

7 KMITL SCIENCE AND TECHNOLOGY JOURNAL VOL.14, NO.1, (MRPs) n rmliztion prouts (CPs) from frutos show th highst ril-svnging tivity, ompr with gluos. Th rution of loholi DPPH solution in th prsn of hyrogn-onting ntioxint is u to th formtion of th non-ril form, DPPH-H. Whn th DPPH-ril is svng y ntioxints through th ontion of hyrogn to form stl DPPH-H molul, th olor is hng from purpl to yllow [42]. Howvr, sugr onsists primrily of suros ontining gluos n frutos. Thrfor, th highr th ruing sugr th grtr th prntg svnging tivity ws osrv. In ition, Hghprst, Shnpour, Kshiril Alipour n Sogr [43] rport tht intrmits or th finl rown polymr oul funtion s hyrogn onors. From th rsults, ommril sugrs, spilly n sugr pst n funtion s ntioxint through th ontion of hyrogn tom. Figur 7 DPPH ril svnging tivity in sugr issolv in istill wtr (A) n 95% mthnol (B). Brs rprsnt th stnr vitions from triplit trmintions. Diffrnt lttrs in th sm vlu th iffrnt smpls init th signifint iffrns (p<.5). S1: n sugr pst; S2: unrfin n sugr; S3: rown n sugr; S4: rml rystl n sugr; S5: rfin whit rystl n sugr; S6: oonut sugr pst; S7: plm sugr pst ABTS-ril svnging tivity Th ntioxint tivitis of sugrs, using th ABTS-ril svnging tivity ssy r shown in Fig 8. ABTS-ril svnging tivitis of svn ommril sugrs xtrt with istill wtr or 95% mthnol wr tst. ABTS-ril svnging tivity of ommril sugrs xtrts wr iffrnt (p<.5). Th rsults show tht th ABTS-ril svnging tivity of istill wtr xtrt ws grtr thn tht of mthnol xtrt. Rgrlss of xtrtion solvnt, n sugr pst show th highst ABTS-ril svnging tivity, ompr with othr sugrs (p<.5). ABTS-ril svnging tivity of wtr xtrt from n sugr pst n rfin whit rystl n sugr ws n.97 mol Trolox/g ry wight, rsptivly whrs th wtr xtrt of n sugr pst n rfin whit rystln sugr ws 9.87 n.37 mol Trolox/g ry wight, rsptivly. Th rsults show tht highr ABTS-ril svnging tivity ws in grmnt with highr DPPH-ril svnging. Howvr, ABTS ril ssy mploy for msuring th rltiv ril svnging tivity of hyrognonting n hin rking ntioxints [44], [45]. Th oloriztion ssy mtho ws to srn th ntioxitiv tivity, n it is pplil to oth lipophili n hyrophili ntioxints [1]. Thus, ommril sugrs, spilly n sugr pst n t s hyrogn onting n hin rking ntioxints. From th rsults, ABTS-ril svnging tivity orrlt wll with DPPH ril svnging, intrmit rowning prout, rowning intnsity n totl phnoli ontnt. ABTS ril svnging tivity (µmol TE/g ry wight) S1 S2 S3 S4 S5 S6 S7 S1 S2 S3 S4 S5 S6 S7 Figur 8 ABTS ril svnging tivity in sugr issolv in istill wtr (A) n 95% mthnol (B). Brs rprsnt th stnr vitions from triplit trmintions. Diffrnt lttrs in th sm vlu th iffrnt smpls init th signifint iffrns (p<.5). S1: n sugr pst; S2: unrfin n sugr; S3: rown n sugr; S4: rml rystl n sugr; S5: rfin whit rystl n sugr; S6: oonut sugr pst; S7: plm sugr pst Frri ruing ntioxint powr Frri ruing ntioxint powrs of svn ommril sugrs xtrt with wtr or 95% mthnol r shown in Fig 9. Frri ruing ntioxint powrs of ommril sugrs xtrts wr iffrnt (p<.5). Th rsults show tht th frri ruing ntioxint powr of ommril sugrs xtrt with istill wtr ws grtr thn tht of ommril sugrs xtrt with mthnol. Rgrlss of xtrtion solvnt, th frri ruing ntioxint powr ws foun in th orr of n sugr pst>rown n sugr>plm sugr pst>oonut sugr pst>rml rystl n sugr>unrfin n sugr>rfin whit rystl n sugr (p<.5). Frri ruing ntioxint powrs of n sugr pst wr n 1.82 mol Trolox/g ry wight, whn xtrt with istill wtr n mthnol, rsptivly whrs, thos of rfin whit rystl n sugr xtrt with istill wtr n mthnol of wr.66 n 1.97 mol Trolox/g ry wight, rsptivly. Ths rsults wr in grmnt with thos otin for th ntioxint tivitis trmin y th DPPH n ABTS-ril svnging tivity ssys. Gnrlly, th orrltion twn frri ruing ntioxint powr with th DPPH-ril svnging, ABTSril svnging tivity, intrmit rowning A B

8 8 S. Kongkw, M. Chijn, n S. Riroy: Som Chrtristis n Antioxint Ativity of Commril Sugrs prout, rowning intnsity n totl phnoli ontnt ws notil. FRAP (µmol TE/g ry wight) Figur 9. FRAP in sugr issolv in istill wtr (A) n 95% mthnol (B). Brs rprsnt th stnr vitions from triplit trmintions. Diffrnt lttrs in th sm vlu th iffrnt smpls init th signifint iffrns (p<.5). S1: n sugr pst; S2: unrfin n sugr; S3: rown n sugr; S4: rml rystl n sugr; S5: rfin whit rystl n sugr; S6: oonut sugr pst; S7: plm sugr pst 4. CONCLUSION Svn ommril sugrs show iffrnt physiohmil proprtis n ntioxint tivitis. High ruing sugr n minrl ontnts (F, N, n K) wr foun in n sugr pst (S1). Also, n sugr pst (S1) with high rowning intnsity xhiit th grtst ntioxint tivity. Thrfor, sugr prtiulrly n sugr pst oul us s swtnr with ntioxint proprty for foo proution. ACKNOWLEDGMENT Th finnil support for this rsrh is grut stuy rsrh sholrship for intrntionl pulition, th grut shool of Kstsrt Univrsity. REFERENCES f g S1 S2 S3 S4 S5 S6 S7 S1 S2 S3 S4 S5 S6 S7 [1] Nknn, P., n Mnun, M. Chrtristis n ntioxint tivity of plm sugr syrup prou in Songkhl Provin, Southrn Thiln, Asin Journl of Foo n Agro-Inustry, 4 (4), 211, [2] Mrls, F. J. n Jimnz-Prz, S. Fr ril svnging pity of Millr rtion prouts s rlt to olour n fluorsn, Foo Chmistry, 72, 21, [3] Bnjkul, S., Symour, T. A., Morrissy, M. T. n An, H. Physiohmil hngs in pifi whiting musl protins uring i storg, Journl of Foo Sin, 62, 1997, [4] Jms, C. S. Anlytil hmistry of foos, Chpmn n Hll, Glsgow, [5] AOAC. Offiil Mtho of Anlysis. 17th. Th ssoition of offiil nlytil hmistry, Wshing DC, 2. [6] Ajnouz, E. H. n Puigsrvr, A. Nonnzymti rowning rtion of ssntil mino is: fft of ph on rmliztion n Millr rtion kintis, A B Journl of Agriulturl n Foo Chmistry, 1(15), 1999, [7] Sh, A. n Asn, U. Antioxint proprtis of vrious solvnt xtrts ofmulrry (Morus ini L.) lvs, Foo Chmistry, 12, 27, [8] Yn, G. C. n Hsih, P. P. Antioxitiv tivity n svnging ffts on tiv oxygn of xylos-lysin Millr rtion-prouts, Journl of th Sin of Foo n Agriultur, 67, 1995, [9] Singh, N. n Rjini, P. S. Fr ril svnging tivity of nquous xtrt of potto pl, Foo Chmistry, 85 (4), 24, [1] R, R., Pllgrini, N., Protggnt, A., Pnnl, A., Yng, M. n Ri-Evns, C. Antioxint tivity pplying n improv ABTS ril tion oloriztion ssy, Fr Ril Biology n Miin, 26, 1999, [11] Khntphnt, S. n Bnjkul, S. Comprtiv stuy on th protss from fish pylori n th us for proution of gltin hyrolyst with ntioxitiv tivity, Comprtiv Biohmistry n Physiology Prt B, 151, 28, [12] Bnzi, I. F. F. n Strin, J. J. Th frri ruing ility of plsm (FRAP) s msur of ntioxint powr th FRAP ssy, Anlytil Biohmistry, 239, 1996, [13] Stl, R. G. D. n Torri, J. H. Prinipl n prour of sttistis, 2n. Nw York, MGrw- Hill, 198. [14] Britt, I. J. Thrml Prossing. In: Tukr, G.S. Foo Biotriortion n Prsrvtion. Oxfor, Blkwll Pulishing Lt, 28, pp [15] Gurr, M. J. n Muji, M. V. Physil n hmil proprtis of grnult n sugr pnls, Cini Tnologi Alimntos, 3 (1), 21, [16] Nk, P. Potntil of prouing sugr from oonut. In: Proings of promoting multi-purpos uss n omptitivnss of th oonut, Sptmr IPGRI, [17] Phihmnn, M., Posri, W. n Mnun, M. Qulity profil of plm sugronntrt prou in Songkhl provin, Southrn Thiln, Intrntionl Foo Rsrh Journl, 17, 21, [18] Apriyntono, A, Aristyni, A., Nurhyti, Liy, Y., Buiynto, S. n Sokrto, S. T. Rt of rowning rtion uring prprtion of oonut n plm sugr, Intrntionl Congrss Sris, 1245, 22, [19] Brn, C. M. J. n Vn Bokl, M. A. J. S. Kintis moling of rtions in ht monoshri-sin systm, Journl of Agriulturl n Foo Chmistry, 5, 22, [2] Lrtittikul, W., Bnjkul, S. n Tnk, M. Chrtristis n ntioxitiv tivity of Millr rtion prouts from porin plsm protingluosmol systm s influn y ph, Foo Chmistry, 1, 27, [21] Vhngni, L. N. n Vn Wyk, J. Antioxint tivity of Millr rtion prouts (MRPs) riv from frutos-lysin n rios-lysin mol systms, Foo Chmistry, 137 (1-4), 213, [22] Mthlouthi, M. Wtr ontnt, wtr tivity, wtr strutur n th stility of foostuffs, Foo Control, 12, 21, [23] Nknn, P. Ftors ffting rowning n rystllistion of plm sugr syrup n plm sugr k. Ph.D. Thsis, Prin of Songkl Univrsity, 21. [24] Mrtins, S. I. F. S. Jongn, W. M. F. n Vn Bokl, M. A. J. S. A rviw of Millr rtion in foo n

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