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This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices., Coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices as it carries more minerals, antioxidants, and vitamins.

The oils obtained from three Indonesian avocado (Persea americana) cultivars namely Merah bundar, Ijo bundar and Ijo panjang, were compared to the oils obtained from imported Fuerte and Shepard avocado varieties in terms of lipid characteristics and tocopherol content. The oils of all avocado varieties existed in a semisolid form, except that of the Fuerte variety. Free fatty acids and peroxide levels in the oils obtained from locally grown avocado were lower than the levels in the oils obtained from imported avocados, implying that local avocado oils have a better oxidative stability. Interestingly, the tocopherol (alpha, beta, gamma and delta) content of local avocado oils was also much higher than that of imported avocado oils. Meanwhile, differences in the FTIR spectrum of avocado oils were found at frequencies of 1034 and 968 cm−1. There were also some differences in the fatty acid and triacylglycerol composition of avocado oils. Due to these differences, the physicochemical characteristics and the solidification and thermal profiles of the oils obtained from local avocado cultivars were completely different from those of the imported avocado varieties (Fuerte and Shepard).

Gelatin and collagen are considered halal-critical ingredients as they are typically derived from either bovine or porcine animals. Current analytical methods for determining the sources of gelatin and collagen suffer from limitations in terms of robustness and false positives in peptide matching. Thus, the aim of this study was to investigate the utility of monitoring hydroxyproline, a signature amino acid for gelatin and collagen, for identifying potentially haram foodstuffs. To determine the hydroxyproline profiles among animal- and plant-based samples, one-way univariate analysis of variance followed by pair-wise comparison was used to establish statistical significance. Multivariate chemometric analysis through principal component analysis revealed a discrete distribution pattern among 59 samples due to hydroxyproline variability. Finally, inter- and intra-laboratory comparisons demonstrated the validity and robustness of hydroxyproline determination according to ISO 17025. Thus, this preliminary identification technique will aid the identification of potentially haram foodstuffs.

Background Coconut sugar has a caramel color with a taste like brown sugar. It is commonly used as natural sweetener. However, coconut sugar has been produced from coconut sap using a traditional method that involves heating the sap at high temperature (>100 °C) in an open pan for a long period (3-5 h). This conventional method results in an over-cooked sugar, which leads to quality deterioration in terms of both its physical and chemical properties. The current study aimed to investigate the processing of coconut sap into sugar syrup using alternative processing techniques such as rotary vacuum evaporation (RE) and microwave evaporation (ME), comparing them with open-heat evaporation (OHE) technique. Results Coconut sugar syrup produced by rotary evaporation at 60 °C and 250 mbar vacuum (RE-60) required the shortest production time (12.2 min) and the lowest processing temperature (54.8 °C) when compared with ME (13 min and 103.2 °C) and OHE (46.8 min and 101.6 °C). It also had a light brownish color with a higher L* value (35.17) than the ME (29.84) and OHE (23.84) methods. It was found to contain higher amounts of monosaccharides (fructose and glucose) and lower amounts of disaccharides (sucrose). Furthermore, the amount of energy required for RE-60 (0.35 kWh) was much less than for OHE (0.83 kWh). Conclusion This study provided an alternative processing method for the sugar processing industry to produce coconut sugar using the rotary evaporation method at 60 °C under 250 mbar vacuum with better physicochemical qualities, shorter processing time, and minimum input energy. © 2020 Society of Chemical Industry.

Identification of honey origin based on specific chemical markers is important for honey authentication. This study is aimed to differentiate Malaysian stingless bee honey from different entomological origins (Heterotrigona bakeri, Geniotrigona thoracica and Tetrigona binghami) based on physicochemical properties (pH, moisture content, ash, total soluble solid and electrical conductivity) and volatile compound profiles. The discrimination pattern of 75 honey samples was observed using Principal Component Analysis (PCA), Hierarchical Clustering Analysis (HCA), Partial Least Square-Discriminant Analysis (PLS-DA), and Support Vector Machine (SVM). The profiles of H. bakeri and G. thoracica honey were close to each other, but clearly separated from T. binghami honey, consistent with their phylogenetic relationship. T. binghami honey is marked by significantly higher electrical conductivity, moisture and ash content, and high abundance of 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, 2,6,6-trimethyl-1-cyclohexene-1-acetaldehyde and ethyl 2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propan-2-yl carbonate. Copaene was proposed as chemical marker for G. thoracica honey. The potential of different parameters that aid in honey authentication was highlighted.

Geniotrigona thoracica ( G. thoracica ) stingless bee honey contained high moisture that can easily lead to fermentation process. The high moisture content of stingless bee honey could lead to unwanted fermentation and crystallization form. Hence, it will affect the quality of honey in terms of acidic taste and undesirable appearance. To make sure stingless bee honey meets the standard set by IHC, some methods have been carried out to reduce its moisture content. This study investigates the moisture reduction during storage of G. thoracica stingless bee honey in a clay pot. The G. thoracica honeys were stored in clay pot with the inner volume of 75.4cm 3 and glass bottle (as control) at 25˚C for 21 days. Physicochemical analysis of honey such as moisture content, total soluble solid, water activity, viscosity, pH, free acidity, electrical conductivity, colour (L*, a* and b*) and colour intensity were investigated during storage. The result obtained indicated that the honey stored in a clay pot was significantly reduced the moisture content from 28.03% to 16.51%. The water activity (a w ) of honey in a clay pot was also reduced from 0.779 to 0.601. The free acidity of honey stored in a glass bottle increased significantly compared to honey stored in a clay pot, which was initially 106.7meq/kg to 146.3meq/kg and 121.7meq/kg, respectively. In conclusion, the application of clay pot as a storage medium was capable to reduce water content and preserved the quality of honey from G. thoracica .