Antioxidant activities and mutagenic compounds in coconut and palm sugarfrom special region of Yogyakarta Indonesia

Coconut and palm saps containing antioxidant components, protein and various components of sugar undergo high heat treatment to produce hard and brown-colored sugar. Despite such treatment, the coconut and palm sugar still possess antioxidant activity through the formation of melanoidin. However, the treatment leads to the formation of mutagenic compounds such as 5–hydroxyethylfurfural (HMF), and furfuryl alcohol (FA). The antioxidant activity is measured using [2,2′-azinobis-(3-ethylbenzothiazoline-6- sulfonic acid)] (ABTS) assay and mutagenic compounds are measured using gradient HPLC methods with a UV detector. Coconut and palm sugar have higher antioxidant activity compared to total HMF. The mutagenic compounds found in sugar and coconut are HMF and furfural, but furfuryl alcohol is not present in the sugar. Trolox equivalent antioxidant capacity (TEAC) of coconut and palm sugar are 55.37 ppm and 110.74 ppm, respectively. Total HMF content in coconut and palm sugar is 3.25 ppm and 2.97 ppm, respectively. Total furfural content in coconut and palm sugar are 462.03 ppm and 371.87 ppm, respectively.