{"title":"尼帕棕榈糖浆的理化性质和营养成分","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. 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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. 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引用次数: 11
摘要
研究了泰国南部Nakhon Si Thammarat三个地理种植地点的尼帕棕榈(Nypa fruticans Wurmb.)糖浆的理化性质和营养价值。观察了不同种植区域糖浆的颜色、透明度、粘度、pH、总可溶性固形物、总酸度、盐度、水活度、褐变强度和5-羟甲基糠醛含量的变化。糖浆的营养成分也因其收获地点而异。糖是所有尼帕棕榈糖浆中主要的干物质,其次是蛋白质和灰分。所得糖浆能量值在376 ~ 413 kcal/100 g, dw之间。蔗糖是所有糖浆中的主要糖,而葡萄糖和果糖是次要糖。低含量的天然果聚糖、低聚果糖和酮症糖仅在一个种植区被发现。测定了不同浓度糖浆中总酚酸和总黄酮的含量。钾和钠是主要元素。磷、镁、二氧化硅、钙、铁、铜、碘、锰、锌和铬的含量也各不相同。采用液相色谱-质谱联用技术对尼帕棕榈糖浆中的糖衍生物、非蛋白含氮化合物、多酚类、有机酸和部分风味物质进行了鉴定。结果强调了尼帕棕榈糖浆的理化性质和营养成分的变化。综上所述,nipa棕榈糖浆可作为功能性食品配方中的替代甜味剂。
Physicochemical properties and nutritional compositions of nipa palm (Nypa fruticans Wurmb) syrup
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