Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

• Published in: Italian journal of food science Vol. 33; no. 1; pp. 96 - 105
• Main Authors: Zayapor, Mohd Nazri, Abdullah, Aminah, Mustapha, Wan Aida Wan
• Format: Journal Article
• Language: English
• Published: Pinerolo Chiriotti Editori S.r.l 01-01-2021; Codon Publications
• Subjects: Antioxidants; Calibration; Diet; Flavonoids; Health aspects; Metabolic syndrome; Nutrients; Nutrition; Phytochemicals; Polyphenols; Principal components analysis; Reagents; Recipes; Spices; Sugar; Sugarcane; Syrup; Syrups & sweeteners; Malaysia
• ISSN: 1120-1770; 1120-1770; 2239-5687
• DOI: 10.15586/ijfs.v33i1.1874

Besides their culinary roles, spices in the eastern traditional medical practices serve as a medicinal diet therapy. The polyphenol-rich content of these spices contributes to their antioxidant properties, which convey the therapeutic elements. Traditionally, these phytonutrients are orally delivered via herbal decoction, including sugar-syrup-based decoctions. However, the impact of the addition of sugar into polyphenol content and their antioxidant activities are still insufficiently researched. Therefore, this study aimed to evaluate the influence of sugar concentration and its types (refined and unrefined) on the polyphenol content and their antioxidant activities. The results of the principal component analysis (PCA) did not exhibit any specific trend on either sugar concentration or its type. As indicative evidence, reducing sugar by less than 25% in such products can be considered for lower-calorie beverage development as a means for healthier diet choice.