TY - JOUR AU - Sivaji, Maathumai AU - Aheeshan, B. PY - 2021/07/06 Y2 - 2024/03/29 TI - Antioxidant Activity and Nutritional Properties of Freshly Tapped Palmyra (Borassus flabellifer) Sap JF - Advances in Technology JA - Adv. Technol. VL - 1 IS - 2 SE - Agriculture Technology DO - 10.31357/ait.v1i2.4880 UR - https://journals.sjp.ac.lk/index.php/ait/article/view/4880 SP - 300-306 AB - <p>This study aims to analyze the antioxidant activity and the nutritional profile of the freshly tapped palmyra sap. Samples were collected in pre-sterile sample collection bottles from different parts of Jaffna peninsula and immediately transferred into an ice box. Pooled samples were centrifuged (1000rpm, 5 minutes) and the supernatant is stored at the refrigerator (4℃) for nutritional, and antioxidant analysis. The results exhibit that fresh sap consists of Na (15.3±0.14 mg/100g) and K (22.6±0.12 mg/100g), while the total ash content was 0.62±0.45 (g/100g). The total sugar content of the sap was 16.43±0.07(g/100g) and the reducing sugar and non-reducing sugar content were 2.16±0.32 (g/100g), 14.27±0.04 (g/100g) respectively. Sap exhibited a relatively low amount of fat 0.02±0.01 (mg/100g). DPPH scavenging activity with regard to IC 50 value was  1.36±0.35 mg/mL, and the total phenolic content and ascorbic acid content were recorded as 186±12.27(mg GAE/100g), 12.16±0.31 (mg/100g) respectively. It can be concluded that the fresh sap of palmyra is a good source of antioxidant properties and nutritional value.</p> ER -