Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar

Autor: Lucía Seguí, Noelia Betoret, Laura Calabuig-Jiménez, Pedro Fito
Rok vydání: 2015
Předmět:
Zdroj: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
ISSN: 0950-5423
DOI: 10.1111/ijfs.12926
Popis: [EN] Antioxidant properties of commercial sugarcane-derived products were analysed to study their suitability for being used as functional ingredients. Cane honey, several jaggeries and several brown sugars were selected from the market and analysed in terms of physicochemical characteristics and antioxidant properties, and compared with white refined sugar (twelve products in total). Moisture, water activity, total soluble solids, pH, colour and sugar profile are reported. As for antioxidant properties, total phenols and flavonoid content, as well as antiradical ability (DPPH. and the TEAC-ABTS methods), are given. All sugarcane products contained phenols and flavonoids and exhibited in vitro antioxidant activity, determined by degree of refining. Among the alternatives analysed, jaggeries and cane honey showed the best antioxidant properties. Thermal treatment did not significantly affect the antioxidant capacity of sugarcane products, especially jaggeries. As sugar-rich products are widely consumed worldwide, the use of non-refined sugarcane derivatives in food formulation is encouraged.
The authors would like to acknowledge the Universitat Politecnica de Valencia (Project PAID2010-2420) and Generalitat Valenciana Government (GV/2013/047) for financial support.
Databáze: OpenAIRE
Externí odkaz: