dc.contributor.author |
Sivaji, M. |
|
dc.contributor.author |
Aheeshan, B. |
|
dc.date.accessioned |
2022-03-04T05:35:11Z |
|
dc.date.available |
2022-03-04T05:35:11Z |
|
dc.date.issued |
2021-07-06 |
|
dc.identifier.citation |
Sivaji, M.,Aheeshan, B.(2021).Antioxidant Activity and Nutritional Properties of Freshly Tapped Palmyra (Borassus flabellifer) Sap, Advances in Technology,1(2), 300-306 |
en_US |
dc.identifier.uri |
http://dr.lib.sjp.ac.lk/handle/123456789/10408 |
|
dc.description.abstract |
This study aims to analyze the antioxidant activity and the nutritional profile of the freshly tapped palmyra sap. Samples were collected in pre-sterile sample collection bottles from different parts of Jaffna peninsula and immediately transferred into an ice box. Pooled samples were centrifuged (1000rpm, 5 minutes) and the supernatant is stored at the refrigerator (4℃) for nutritional, and antioxidant analysis. The results exhibit that fresh sap consists of Na (15.3±0.14 mg/100g) and K (22.6±0.12 mg/100g), while the total ash content was 0.62±0.45 (g/100g). The total sugar content of the sap was 16.43±0.07(g/100g) and the reducing sugar and non-reducing sugar content were 2.16±0.32 (g/100g), 14.27±0.04 (g/100g) respectively. Sap exhibited a relatively low amount of fat 0.02±0.01 (mg/100g). DPPH scavenging activity with regard to IC 50 value was 1.36±0.35 mg/mL, and the total phenolic content and ascorbic acid content were recorded as 186±12.27(mg GAE/100g), 12.16±0.31 (mg/100g) respectively. It can be concluded that the fresh sap of palmyra is a good source of antioxidant properties and nutritional value |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Faculty of Technology, USJ |
en_US |
dc.subject |
Antioxidant activity, palmyra fresh sap, total phenolic content |
en_US |
dc.title |
Antioxidant Activity and Nutritional Properties of Freshly Tapped Palmyra (Borassus flabellifer) Sap |
en_US |
dc.type |
Article |
en_US |
dc.identifier.doi |
https://doi.org/10.31357/ait.v1i2.4880 |
en_US |