Antioxidant/antihyperglycemic activity of phenolics from sugarcane ( Saccharum officinarum L.) bagasse and identification by UHPLC-HR-TOFMS

Zheng, Rui; Su, Shan-Yu; Zhou, Huifang; Yan, Huaifeng; Ye, Junhua; Zhao, Zhengang; You, Lijun; Fu, Xiong

doi:10.1016/j.indcrop.2017.03.012

Cited by 69 publications

(50 citation statements)

References 54 publications

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“…With pressurised reactor, lignin is usually depolymerised to phenols (Yoshikawa et al , ) and with 160 °C HTL treatment employed in this study, the majority remained in the insoluble residue. The phenolic content of the bagasse extract was low at 0.5 mg g −1 , lower than 3.65 mg g −1 previously reported by Zheng et al (). These phenolic contents in bagasse are mostly present in cell walls and consist of gallic acid, ferulic acid, p ‐coumaric acid and vanillic acids (Xu et al , ; Zhao et al , ).…”

Section: Resultscontrasting

confidence: 70%

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Vodo

Taarji

Bouhoute

et al. 2020

Int J of Food Sci Tech

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Summary Bagasse, a by‐product from raw sugar factories, is conventionally burned for energy production. In this study, bagasse extracts from hydrothermal liquefaction (HTL) treatment (160 °C, 1 MPa and 30 min) with a carbohydrate content of 510.3 mg g−1 and 0.5 mg g−1 of total phenols were applied as emulsifiers in oil‐in‐water (O/W) emulsions. Bagasse extracts from HTL (0.5–4 wt%) lowered the interfacial tension between oil–water interphase from 19.8 to 14.0 mN m−1, owing possibly to the surface‐active hydrophilic carbohydrate‐hydrophobic lignin complexes in the extracts (lignin content: 7.1% w/w). Emulsions stabilised by bagasse extracts from HTL with average droplet size, dav of 0.79 μm were comparable with gum arabic (GA), dav of 2.24 μm after 11 days at 25 °C. Bagasse extracts containing biopolymers have the potential for industrial applications involving emulsion systems; therefore, HTL treatment of bagasse without any solvents can be regarded as an effective tool for producing natural emulsifiers.

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Section: Resultscontrasting

confidence: 70%

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Vodo

Taarji

Bouhoute

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…DPPH radical scavenging activity was conducted following the protocol of Zheng et al. (2017) with some modifications. The mixture of 100 µL extract and 100 µL of a 0.1 mM solution of DPPH in ethanol was shaken vigorously and kept in dark at room temperature for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…Sugarcane juice is a popular product due to its nutritional value and pleasant aroma and flavor (L. Wang, Wang, Deng, Cai, & Chen, 2019; Zheng et al., 2017). However, sugarcane juice is prone to microbial spoilage and limited in shelf life.…”

Section: Introductionmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 • C) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing.Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

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“…The DPPH radical and ABTS radical cation (ABTS• + ) scavenging activity were determined by the method of Zheng et al . ().…”

Section: Methodsmentioning

confidence: 97%

Osteoarthritis‐alleviating effects in papain‐induced model rats of chicken cartilage hydrolysate and its peptide fractions

Yang

Sun‐Waterhouse

Xiao

et al. 2019

Int J of Food Sci Tech

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This study aims to discover natural bioactive substances as alternative therapies to current medical and surgical treatments for osteoarthritis (OA). Chicken cartilage hydrolysate (CCH) was produced using trypsin and separated via ultrafiltration into CCH-I (molecular weight (MW) > 10 kDa) and CCH-II (MW <10 kDa). Results showed that CCH and its fractions (CCH-I and CCH-II) could relieve OA with different extents, and the outcome using these treatments depended on their especial composition. CCH-II (a fraction rich in low MW peptides with no chondroitin sulphate (CS) and low in sugar) exhibited desired OA-alleviating effect in papain-induced rat and highest in vitro antioxidant activities. CCH-I (a fraction rich in CS and in high MW peptides) might have an adverse effect on renal function. Therefore, it is industrially feasible to produce anti-inflammatory and antioxidative CCH, especially CCH-II, with the therapeutic potential for alleviating or treating OA. Further separation of CS from CCH-I may lead to a commercial pure CS product for treating OA.

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Antioxidant/antihyperglycemic activity of phenolics from sugarcane ( Saccharum officinarum L.) bagasse and identification by UHPLC-HR-TOFMS

Cited by 69 publications

References 54 publications

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Osteoarthritis‐alleviating effects in papain‐induced model rats of chicken cartilage hydrolysate and its peptide fractions

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