You have no items in your shopping cart.
ABSTRACT
This work was aimed at determining the effect of citric acid and alligator pepper supplementation of the antioxidant properties of oil palm syrup. In this study, the chemical and antioxidant properties of oil palm syrup, syrup supplemented with citric acid, syrup supplemented with alligator pepper and syrup supplemented with citric acid and alligator pepper were determined. Oil palm syrup was prepared from fresh oil palm sap which had a pH value of 3.4, titrable acidity of 0.72%, a reducing sugar of 78.17±1.60 and a total sugar of 96.50±1.30. For syrup supplemented with citric acid, syrup supplemented with alligator pepper extract and syrup supplemented with citric acid and alligator pepper extract these parameters were 3.12, 3.51 and 3.14 for pH, 0.79%, 0.19% and 0.80% for titrable acidity respectively. The parameters had 5-hydroxymethylfurfural contents of 0.64±0.001, 1.21±0.09, 1.19±0.01 and 2.02±0.02 respectively. Oil palm syrup supplemented with citric acid and extract had higher DPPH radical scavenging activity (79.95±1.06) than syrup, syrup supplemented with citric acid and syrup supplemented with extract (28.30±1.15, 33.07±9.29, 54.12±1.67), and higher β-carotene bleaching assay (79.95±1.06) than the other s (28.30±1.15, 33.07±9.92, 54.12±1.67). This result suggests that supplementation with citric acid and alligator pepper extract affects the antioxidant properties of oil pal syrup.
