Journal of Oil Palm Research Vol. 32 (1) March 2020, p. 75-82 SYAZANA SULAIMAN*; SHIMA JAFARZADEH* and FAZILAH ARIFFIN*
Published Online: 2 March 2020
In this study, freshly squeezed oil palm trunk sap (OPT0sap) and sap of oil palm trunk that had been stored for 60 days (OPT60sap) were characterised and compared with a nipa sap (Nsap) as a control sample in terms of their physico-chemical and functional properties. The results indicated that when the two OPT saps were compared, trunk storage significantly impacted the latter sap’s composition. As the storage period increased, the sap became darker and its sugar content increased. Further, the OPT saps showed significant amounts of antioxidant contents, with greater nutritional value compared to Nsap. The OPT0sap’s viscosity was found to be the lowest, whereas the Nsap’s was the highest, with values of 0.87 ± 0.07 mPa.s and 3.77 ± 0.09 mPa.s, respectively. The OPT0sap had the lowest pH, whereas Nsap had the highest. In conclusion, in comparison to Nsap, the OPT saps demonstrated better features in terms of antioxidant capacity and higher reducing sugar content. However, OPT saps had greater acidity and darker colour.KEYWORDS:
* Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia.