Evaluation of Antioxidant Capacity and Heavy Metal Content of Lambanog
The purpose of this research is to look into the potential health benefits and heavy metal content of Lambanog, a traditional Filipino coconut wine, and to look into the production and manufacturing process that would benefit the local Lambanog manufacturers and its community. Lambanog is derived fr...
Saved in:
| Summary: | The purpose of this research is to look into the potential health benefits and heavy metal content of Lambanog, a traditional Filipino coconut wine, and to look into the production and manufacturing process that would benefit the local Lambanog manufacturers and its community. Lambanog is derived from the sap of various palm plants and is high in antioxidants like polyphenols. However, the misuse of pesticides by farmers and the use of heavy-metal-containing materials in the manufacturing process may result in the inclusion of heavy metals in the process of preparing Lambanog, influencing its quality and safety. The DPPH assay is used to determine the reducing property of Lambanog at various stages of its production to assess its antioxidant properties. The zinc, copper, and iron concentrations of Lambanog precursors, final Lambanog, and commercially available Lambanog are determined by atomic absorption spectrometry. DPPH data revealed that the first filtered sample had the highest radical scavenging activity (55.67 % ± 0.83); Lambanog and Bating also exhibit high radical scavenging activity (32.33 % ± 0.38 and 54.96 % ± 0.3 respectively), suggesting high antioxidant properties. When compared to the commercially available Lambanog, the produced Lambanog from the APA is significantly higher (16.66 %, p-value = 0.2352) in radical scavenging activty. The heavy metal analysis, on the other hand, showed that the Bating sample has the highest concentrations of copper (21.1960 ± 0.03 mg/L) and zinc (2.8058 ± 0.13 mg/L), while the sap and fermented samples have the highest iron concentration (2.000 ± 0.005 mg/L and 1.9651 ± 0.001 mg/L), which could be due to lower levels of inhibiting proteins in these samples. With the rising number of incidences of adulteration and the potential for beverage contamination during production, this study is expected to help stakeholders know the cost-benefit ratio of both consuming and producing Lambanog. |
|---|