Structural characterization and antioxidant activity of liquid sugar from Alabio potato using enzymatic hydrolysis processes

Abstract

Abstract This study aims to produce functional antioxidant liquid sugar from Alabio potato (Dioscorea alata L.). This study focuses on the effect of the percentage of Alabio potato starch in the liquefaction process, the concentration of β-glucosidase enzymes, and the determination of the optimum concentration of cinnamon extract in its activity as an antioxidant liquid sugar. The amount of glucose/reduced sugar was analyzed by the DNS method. The optimum percentage of glucose was obtained from the liquefaction results with 10% starch and saccharification with a concentration of β-glucosidase enzyme of 1.2 mL/kg of starch with a liquid sugar concentration of 59.16 mg/mL. FTIR analysis showed that antioxidant liquid sugar had hydroxyl functional groups of C-O, C-H and O-H at wavelengths of 1560.11 cm-1, 1720.22 cm-1, and 3520 cm-1. Antioxidant liquid sugar activity showed the optimum performance at cinnamon extract concentration was 5 grams. DPPH free radicals of 56.72% were consumed for 5 minutes and reached 57.60% for 10 minutes. Liquid glucose produced could be a substitute for glucose sources with antioxidant content from the cinnamon extract.