{"title":"Physicochemical properties and nutritional compositions of nipa palm (Nypa fruticans Wurmb) syrup","authors":"Warasri Saengkrajang, Manat Chaijan, Worawan Panpipat","doi":"10.1016/j.nfs.2021.04.004","DOIUrl":null,"url":null,"abstract":"<div><p>Nipa palm (<em>Nypa fruticans</em> Wurmb.) syrups from three geographical plantation sites in Nakhon Si Thammarat, Southern Thailand were characterized for their physicochemical properties and nutritional values. Variations in color, clarity, viscosity, pH, total soluble solid, total acidity, salinity, water activity, browning intensity and 5-hydroxymethylfurfural content of the syrups were observed among the plantation areas. The nutritional compositions of the syrups also varied depending on their harvested locations. Sugar was the main dry matter presented in all the nipa palm syrups, followed by protein and ash. The energy values of the syrups were in the range of 376–413 kcal/100 g, dw. Sucrose was found as a major sugar in all syrup whereas glucose and fructose were found as minor sugars. Low amounts of natural fructan, fructo-oligosaccharide, and kestose were found only in one plantation area. The total phenolic acid and total flavonoid contents were determined in all syrup with varying concentrations. Potassium and sodium were found as major elements. Phosphorus, magnesium, silica, calcium, iron, copper, iodine, manganese, zinc, and chromium were also found at varying contents. Sugar derivatives, non-protein nitrogenous compounds, polyphenols, organic acids, and some flavor substances were identified in the nipa palm syrups by liquid chromatography-mass spectrometry. Results highlighted the variations in physicochemical properties and nutritional compositions of nipa palm syrup. Overall, the nipa palm syrup can be regarded as an alternative sweetener for application in the functional food formulations.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":4.1000,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.04.004","citationCount":"11","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364621000122","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 11
Abstract
Nipa palm (Nypa fruticans Wurmb.) syrups from three geographical plantation sites in Nakhon Si Thammarat, Southern Thailand were characterized for their physicochemical properties and nutritional values. Variations in color, clarity, viscosity, pH, total soluble solid, total acidity, salinity, water activity, browning intensity and 5-hydroxymethylfurfural content of the syrups were observed among the plantation areas. The nutritional compositions of the syrups also varied depending on their harvested locations. Sugar was the main dry matter presented in all the nipa palm syrups, followed by protein and ash. The energy values of the syrups were in the range of 376–413 kcal/100 g, dw. Sucrose was found as a major sugar in all syrup whereas glucose and fructose were found as minor sugars. Low amounts of natural fructan, fructo-oligosaccharide, and kestose were found only in one plantation area. The total phenolic acid and total flavonoid contents were determined in all syrup with varying concentrations. Potassium and sodium were found as major elements. Phosphorus, magnesium, silica, calcium, iron, copper, iodine, manganese, zinc, and chromium were also found at varying contents. Sugar derivatives, non-protein nitrogenous compounds, polyphenols, organic acids, and some flavor substances were identified in the nipa palm syrups by liquid chromatography-mass spectrometry. Results highlighted the variations in physicochemical properties and nutritional compositions of nipa palm syrup. Overall, the nipa palm syrup can be regarded as an alternative sweetener for application in the functional food formulations.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production