CHAPTER I

INTRODUCTION

Background of the Study

Mahaplag, a municipality in Leyte, is abundant with Santan flower (Ixora

coccinea), a vibrant plant traditionally valued for its ornamental beauty. In this region,

the flower grows prolifically, often seen in gardens, roadsides, and wild areas, yet its

potential beyond aesthetics remains unstudied.

Given the increasing global demand for natural sweeteners as healthier

alternatives to refined sugar, the abundance of Santan in Mahaplag presents a unique

opportunity. Preliminary studies and local knowledge suggest that the Santan flower

contains natural sugars and compounds that could serve as a viable substitute for

traditional sugar.Santan flowers (Ixora coccinea) are believed to contain natural

sugars such as glucose and fructose. These sugars contribute to the flower's potential

as a natural sweetener. In research on Ixora species, Banerjee et al. (2012) identified

the presence of these sugars, suggesting that Santan flowers could have a similar

composition. Quantitative analyses are necessary to determine the exact concentration

of these sugars in Santan flowers and compare them with traditional sweeteners like

sugar and honey. Such analyses will help assess the flower’s sweetness intensity and

its potential as a sugar substitute.

Santan flowers are known to contain various glycosides, including flavonoid

glycosides. Flavonoids are a group of compounds with known health benefits and

potential sweetening properties. Specifically, quercetin and kaempferol, which are

present in many Ixora species, have been shown to influence taste and possess
antioxidant and anti-inflammatory properties (Banerjee et al., 2012). These glycosides

contribute not only to the flower’s potential sweetness but also to its medicinal

benefits. Understanding the concentration and types of glycosides in Santan flowers

will be crucial in evaluating their suitability as a sweetener.

Santan flowers contain phenolic acids, which are known for their antioxidant

properties. Phenolic compounds help neutralize free radicals, reducing oxidative stress

and potentially lowering the risk of chronic diseases such as cardiovascular disease

and cancer (Tundis et al., 2014). The presence of these compounds in Santan flowers

may enhance the nutritional profile of any sweetener derived from them, offering

additional health benefits beyond sweetness. Saponins, another group of bioactive

compounds found in Santan flowers, have various biological activities, including

antioxidant, anti-inflammatory, and immune-modulating effects. These compounds

contribute to the overall health benefits of Santan flowers and might play a role in

their potential as a sweetener

Additionally, the exploration of flower-derived sweeteners by Oki et al.

(2010) provides a precedent for considering non-traditional sources, such as Santan,

as potential natural sweeteners. The traditional medicinal uses of Ixora species,

documented by ethnobotanical studies like those by Gogoi and Islam (2012), further

support the potential of Santan for innovative applications. This could not only

provide a new use for a locally abundant resource but also offer a healthier

sweetening option for consumers.

The development of local processing industries for extracting and refining

Santan-based sweeteners would not only generate jobs but also add value to the raw

material, fostering industrial growth in the region. Moreover, successful

commercialization of Santan flower sweeteners could open up export potential,

positioning Mahaplag as a key player in the global natural sweetener market and

reducing the municipality's reliance on imported sugars. By diversifying income

sources and creating economic resilience, this research could transform Mahaplag's

agricultural and economic landscape.

Stevia (Stevia rebaudiana) is a prominent example; its sweet compounds,

stevioside and rebaudioside A, have been extensively studied and are known for their

zero-calorie, low-glycemic index properties, making them a popular choice for people

seeking healthier sweeteners (Villa-Castor et al., 2016). Monk fruit (Siraitia

grosvenorii) is another successful alternative, with mogrosides providing intense

sweetness without calories and a low glycemic index, as detailed by Lu et al. (2018).

Both stevia and monk fruit have demonstrated how plant-based sweeteners can offer

significant health benefits and market potential. Similarly, Santan flowers could

leverage their natural sugar content and bioactive compounds to offer a competitive

and healthful alternative to refined sugars, aligning with the growing consumer

demand for natural, healthier sweetening options.

This study aims to explore the feasibility of utilizing the Santan flower from

Mahaplag as a natural sugar substitute. By evaluating its potential in terms of taste,

texture, and overall consumer acceptability, this research seeks to assess whether this

locally abundant plant can be transformed into a valuable product for both local and

broader markets.

Statement of the Problem

 Despite the abundance of Santan flowers (Ixora coccinea) in Mahaplag, their

potential as a natural sweetener remains largely unexplored. There is a significant

knowledge gap regarding the sugar content of Santan flowers and their practical

applications in food and beverages. To date, no empirical studies have systematically

examined the sweetness levels, flavor profile, or functional properties of Santan

flowers when used as a sweetener. This lack of scientific research has led to the

underutilization of this locally abundant resource.

The primary problem this study addresses is this underutilization and the need

to explore the Santan flower's potential as a natural sweetener alternative.

Specifically, the research seeks to determine whether Santan flowers can serve as a

viable substitute for traditional sugar. This study will focus on the practical

applications of Santan flowers in specific food and beverage contexts, such as baking,

beverages, and sauces, to provide a comprehensive understanding of their utility and

effectiveness as a sweetener.

This study aims to answer the following questions:

1. Can Santan flowers be effectively used as a substitute for traditional sugar

in various food and beverage applications, such as baking, beverages, and sauces?
 2. How do consumers perceive the taste, texture, and overall satisfaction of

products sweetened with Santan flowers compared to those sweetened with traditional

sugar?

3. What are the prospects for introducing Santan flower-based sweeteners into

the broader market, considering factors such as local abundance, potential health

benefits, consumer acceptance, production costs, regulatory hurdles, and competition

with existing sweeteners?

4.What are the best techniques for extracting the sweet components of the

Santan flower and converting them into a usable sweetener form, such as syrup or

powder.

The Santan flower is particularly suited to this study due to its local abundance

in Mahaplag, ease of cultivation, and potentially unique properties that may

distinguish it from other natural sweeteners. By addressing these knowledge gaps and

exploring practical applications, the study aims to provide valuable insights into the

feasibility and market potential of Santan flower-based sweeteners.

Hypothesis

Ho1.: The Santan flower, abundant in Mahaplag, can be effectively utilised as a

natural substitute for traditional sugar in various food and beverage applications.

Ho2. Consumers will rate the sweetness and texture of Santan flower-sweetened

products as equal to or better than those sweetened with traditional sugar.

Ho3. Given its local abundance and potential health benefits, Santan flower-based

sweeteners have the potential to be successfully introduced into broader markets as a

viable alternative to traditional sugar.

Ho4. The Santan flower may not provide a sufficient level of sweetness to replace

traditional sugar in certain applications.

Significance of the Study

The significance of this study lies in its potential to transform an under-utilised,

locally abundant resource—the Santan flower (Ixora coccinea) in Mahaplag—into a

valuable product that could benefit both local communities and the broader market.

By exploring the feasibility of the Santan flower as a natural sweetener, this research

could lead to the development of a healthier alternative to traditional sugar, addressing

the growing demand for natural and less harmful sweetening options.

For the local community in Mahaplag, the study could open up new economic

opportunities, encouraging the cultivation and commercial use of the Santan flower.

This could lead to the creation of new industries centered around the production and

distribution of Santan-based products, providing income and promoting sustainable

agricultural practices.

On a broader scale, the study contributes to the global search for natural sugar

substitutes, offering a potential solution that is both health-conscious and

environmentally friendly. If successful, Santan flower-based sweeteners could reduce

the reliance on refined sugars, helping to mitigate health issues such as obesity,

diabetes, and other related conditions.

This study could provide a detailed economic benefit for the local community

by quantifying potential income increases for farmers involved in Santan flower

cultivation. For instance, if successful, the commercialization of Santan flower-based

sweeteners could result in an estimated 20-30% increase in income for participating

farmers. Additionally, the study could help address local health concerns, such as

reducing diabetes rates, by providing a natural, lower glycemic index alternative to

refined sugars. By substituting traditional sugar with Santan flower sweeteners,

communities might see a decrease in demand for imported sugars and related health

improvements, such as lower incidence rates of obesity and diabetes.

The research will actively involve local stakeholders through participatory

methods. Farmers, artisans, and business owners will be engaged in pilot projects that

include the cultivation, harvesting, and processing of Santan flowers. Workshops and

training sessions will be conducted to educate the community on best practices for

maximizing yield and quality. Collaboration with local businesses will help in

developing and marketing Santan-based products, fostering a sense of ownership and

ensuring that the benefits of this research directly support local livelihoods.

The study aims to create a sustainable model that could influence local

agricultural policies and practices. If successful, Santan flower cultivation could

become a cornerstone of Mahaplag’s agricultural strategy, promoting sustainable

farming practices and reducing reliance on imported agricultural products. Long-term

outcomes might include the establishment of a Santan flower industry in Mahaplag,

influencing regional and national policies to support local, natural sweetener

production. This shift could encourage other regions to explore their own

underutilized natural resources, leading to broader adoption of sustainable and health-

focused food production practices.

Furthermore, this study could serve as a foundation for future research on

other locally abundant but underutilized natural resources, promoting a shift towards

more sustainable and health-focused food production practices.

Scope and Delimitation

This study focuses on evaluating the Santan flower (Ixora coccinea) from

Mahaplag as a natural sugar substitute. The research will assess the flower's viability

as a sweetener, specifically examining its chemical composition, sweetness level, and

its effects on taste, texture, and overall consumer satisfaction in food and beverage

applications. Consumer acceptability will be measured through surveys and taste tests

conducted within the Mahaplag region.

Chemical Composition and Sweetness Level: Analyzing these factors is

critical as they directly impact the flower's suitability as a sweetener. Understanding

its chemical composition will help determine its potential to replace sugar, while

assessing sweetness level ensures it meets consumer expectations and dietary needs.

Consumer Acceptability: Evaluating consumer responses through surveys

and taste tests is essential to gauge the flower's practical applicability in everyday

food and beverage products. This assessment will provide insights into how well the

Santan flower performs as a sugar alternative from a user perspective.

Exclusion of Medicinal Uses: Although the Santan flower may have

medicinal properties, the study's focus is strictly on its potential as a sweetener.

Exploring its medicinal uses would require a different set of methodologies and

resources beyond the scope of this research, which aims to address immediate and

practical applications in food and beverage industries.

The study will also explore the potential for commercializing Santan flower-

based sweeteners, considering local availability and production feasibility. The scope

includes an analysis of the flower’s health benefits compared to traditional sugar and

other natural sweeteners.

Additionally, the study will not cover the long-term health impacts of

consuming Santan flower-based sweeteners, focusing instead on immediate consumer

responses and short-term acceptability. The economic analysis will be confined to the
local market potential and does not include a detailed financial feasibility study or

broader market penetration strategies.

The study will also consider potential environmental impacts related to the

increased cultivation and commercial use of the Santan flower. These include

evaluating the sustainability of its cultivation practices, the impact on local

ecosystems, and any resource demands associated with scaling up production.

Addressing these factors will ensure that the potential commercialization of Santan

flower-based sweeteners aligns with environmental sustainability principles.

Market Analysis Elements: The study will include assessments of consumer

demand, basic pricing strategies, and competitive analysis within the local market.

This will help gauge the initial market potential for Santan flower-based sweeteners

and identify key opportunities and challenges.

The research will not delve into detailed financial feasibility studies, large-scale

market testing, or extensive market penetration strategies. The focus will be on local

market potential rather than broader, long-term economic projections. This approach

ensures a manageable scope while providing valuable insights into immediate

commercial viability.

In summary, this study is designed to evaluate the Santan flower as a sweetener with a

focus on its chemical properties, consumer acceptance, and local market potential,
while excluding broader economic and medicinal investigations and addressing

sustainability concerns.

Definition of Terms

To unleash ambiguity the words are defined by the proponents according to its

conceptual and operational meaning throughout the study.

Santan Flower (Ixora coccinea): A tropical flowering plant with vibrant

blooms, notably found in Mahaplag. This study investigates its potential as a natural

sweetener.

Natural Sweeteners: Substances from natural sources used to sweeten foods

and beverages. The study explores whether Santan flowers can serve as an alternative

to refined sugar.

Refined Sugar: Processed and purified sugar from sugar cane or sugar beets.

It acts as a standard for comparing the sweetness of Santan flower-based sweeteners.

Bioactive Compounds: Chemical compounds in plants with biological

effects. The study focuses on the flavonoids and glycosides in Santan flowers to

determine their contribution to sweetness and health benefits.

Flavonoids: Antioxidant compounds found in various plants, including Santan

flowers. The research assesses whether these contribute to the flower’s sweetening

properties.
 Glycosides: Compounds consisting of a sugar molecule linked to another

molecule, impacting flavor and potential health benefits. The study explores their role

in the sweetness of Santan flowers.

Taste Tests: Conducted to evaluate the sensory characteristics of Santan

flower-based sweeteners compared to refined sugar. Participants rate the sweetness,

flavor, and overall acceptability of the sweeteners.

Consumer Surveys: Used to gather feedback on the acceptability of Santan

flower-based sweeteners. Surveys assess consumer preferences, satisfaction, and

willingness to switch from traditional sugar to the new sweetener.

Local Market Analysis: Examines the feasibility of introducing Santan

flower-based sweeteners into local and broader markets. This includes evaluating the

plant’s availability, potential health benefits, and consumer interest.

Consumer Acceptability: Measures how consumers perceive the taste,

texture, and overall satisfaction with Santan flower-based sweeteners compared to

traditional sugar.

Market Potential: Assesses the viability of Santan flower-based sweeteners

in local and broader markets, considering factors such as local abundance of the

Santan flower, consumer demand, and potential health benefits.