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

Nadia Dayana, Sikem. (2017) Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis. Masters thesis, Universiti Malaysia Sarawak.

PDF (Please get the password by email to repository@unimas.my, or call ext: 3914/ 3942/ 3933) Nadia Dayana Sikem ft.pdf Restricted to Registered users only Download (12MB)

Abstract

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.

Actions (For repository members only: login required)

View Item