Analysis of Organic Acids in Coconut Brown Sugar

Pontoh , Julius (2015) Analysis of Organic Acids in Coconut Brown Sugar. Proceeding of the 5th Annual Basic Science International Conference. pp. 249-251.

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Abstract

The present of organic acid could be a significant contribution to the taste of brown sugar. An HPLC technique has been developed to analysis of organic acids in brown sugar from both sugar palm and coconut. A reversed column (YMC Triart C18) has been used with a UV detector at 210 nm. The phosphoric mobile phase with 0.7 mL per min was run as isocratic eluent Three organic acids have been identified including ascorbIc acid, lactic acid and pyroglutarmc acid and several more uv absorbed compounds need to be further identified. Ascorbic acid and lactic acid are present in significant amount of 1.374 and 0.78 g/100 mg of sugar samples, respectively, compared to pyroglutamic acid that is 0.256 g/100 g. The present of orgarnic acids in coconut brown sugar are relatively different in concentration and less in the number of organic acids compared to that from brown sugar of sugar palm.

Item Type:	Article
Subjects:	Q Science > QD Chemistry
Divisions:	Fakultas Matematika dan IPA > Kimia
Depositing User:	Mr. Benhard W. Tampangela, ST
Date Deposited:	09 Oct 2015 01:04
Last Modified:	09 Oct 2015 01:04
URI:	http://repo.unsrat.ac.id/id/eprint/973

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