{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T20:58:18Z","timestamp":1792789098450,"version":"4.5.0"},"reference-count":59,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2021,10,11]],"date-time":"2021-10-11T00:00:00Z","timestamp":1633910400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"LU SHU HEALTH (CAMBODIA) Co.","award":["MBH-2018-11"],"award-info":[{"award-number":["MBH-2018-11"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biology"],"abstract":"<jats:p>Palmyra palm syrup, produced from Borassus flabellifer flowers\u2019 sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols &gt; acids &gt; ketones &gt; sulfurs &gt; pyrazines &gt; phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02\u201314.95 mg\/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2\u2032-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.<\/jats:p>","DOI":"10.3390\/biology10101028","type":"journal-article","created":{"date-parts":[[2021,10,11]],"date-time":"2021-10-11T21:45:32Z","timestamp":1633988732000},"page":"1028","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup"],"prefix":"10.3390","volume":"10","author":[{"given":"Dung Huynh","family":"Thi Le","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Technology, Ho-Chi-Minh City University of Food Industry, 140, Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho-Chi-Minh City 700000, Vietnam"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chien-Shan","family":"Chiu","sequence":"additional","affiliation":[{"name":"Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan"},{"name":"Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan"},{"name":"Institute of Biomedical Sciences, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yung-Jia","family":"Chan","sequence":"additional","affiliation":[{"name":"College of Biotechnology and Bioresources, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chiun-Chuan R.","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zeng-Chin","family":"Liang","sequence":"additional","affiliation":[{"name":"Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0533-9762","authenticated-orcid":false,"given":"Chang-Wei","family":"Hsieh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wen-Chien","family":"Lu","sequence":"additional","affiliation":[{"name":"Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amanda Tresiliana","family":"Mulio","sequence":"additional","affiliation":[{"name":"Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yin-Jun","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9686-8434","authenticated-orcid":false,"given":"Po-Hsien","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Lim, T.K. 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