Antioxidants and Other Functional Extracts from Sugarcane

Koge, Kenji; Saska, M.; Chou, Chung Chi

doi:10.1201/9781420028119.ch15

Cited by 3 publications

(10 citation statements)

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“…Such products include Cane Syrups , Blackstrap Molasses (refinery food-grade), and Brown and Organic sugars. Koge et al observed that natural phenolic compounds in commercial cane products are related to their antioxidant and color properties. In particular, Blackstrap Molasses , one of the final products of sugar cane refining that has been subjected to numerous unit processes (see Figure and Table ), represents a very concentrated source of valuable phenolic compounds …”

Section: Discussionmentioning

confidence: 99%

“…This has led to the commercialization and sale of Sugar Cane Extracts (SCE), especially in Asia where markets for nutraceuticals are great . For example, Mitsui Sugar Company in Japan currently produces and sells a variety of SCE products for various target markets. , There are four main types of SCEs named, 1, 2, 3, and 4, in order of the discovery of the SCE’s physiological effect . SCEs 1 and 4 are both prepared from cane juice, SCE 3 is prepared from sugar cane bagasse (fibrous byproduct at the factory; Figure ), and SCE 2 consists of volatile compounds from sugar cane processing …”

Section: Discussionmentioning

confidence: 99%

“…SCEs have a myriad of useful functions which make them effective as ingredients in functional foods, health foods, and functional animal feed. Moreover, they are safe natural products and relatively inexpensive compared with other extracts because sugar cane is already a mass-cultivated global crop . SCEs 1, 2, and 3 exhibit deodorizing effects.…”

Section: Discussionmentioning

confidence: 99%

“…SCEs 1 and 2 can be used to improve the taste of a variety of foods, with off-tastes and after-tastes being particularly improved or masked. SCEs, particularly SCE 1, are also rich in antioxidants and have DPPH (1,2-diphenyl-2-picrylhydrazyl) free radical scavenging activities much higher than values for apple extracts that are sold as a source of plant polyphenols . SCEs also stimulate the immune response and promote resistance to viral and bacterial infections…”

Section: Discussionmentioning

confidence: 99%

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Positive Aspects of Cane Sugar and Sugar Cane Derived Products in Food and Nutrition

Eggleston

2018

J. Agric. Food Chem.

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Recently, as previously for fat and protein, there has been negative discussion about carbohydrate, including blaming it for the rise of obesity and related metabolic conditions, even though overconsumption and sedentary lifestyles are more defined contributors. In many parts of the world, natural sugar (sucrose) from sugar cane is the main dietary source of carbohydrate. Considerable misinformation about sugar is in the public domain with the average consumer being unaware of (i) the critical need of body cells, particularly brain cells, for sugar to function, (ii) the multitude of functionalities other than sweetening that sugar imparts, and (iii) micronutrients delivered with many sugar products.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Positive Aspects of Cane Sugar and Sugar Cane Derived Products in Food and Nutrition

Eggleston

2018

J. Agric. Food Chem.

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“…The colour properties of commercial sugarcane products, including sugarcane syrups and blackstrap molasses (refinery food-grade), have been observed to be related to the contents of their natural phenolic compounds. 16 Sugarcane (Saccharum sp.) is related to sweet sorghum with both crops belonging to the grass (Poaecae) family.…”

Section: Introductionmentioning

confidence: 99%

Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners

et al. 2020

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BACKGROUND: Knowledge of the bioactive content of sweet sorghum syrups compared to other common food-grade syrups will expand their utilisation as a food source. Total phenolic content (TPC), phenolics evaluated by high-performance liquid chromatography, antioxidant 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activities and oxygen radical absorbance capacity (ORAC), as well as colour of high-fructose corn syrup (HFCS), corn, honey, maple, agave, rice and grain sorghum syrups, were compared to 10 commercial sweet sorghum syrups. RESULTS: Sweet sorghum syrups contained markedly higher (P ≤ 0.05) TPC (6471 ± 1823 mg L −1) compared to the other syrups (596 ± 497 mg L −1). HFCS, corn, white grain sorghum and rice syrups had negligible and low DPPH radical scavenging activities and ORAC values, respectively. DPPH activities, ORAC and colour values of the sweet sorghum syrups were also markedly (P ≤ 0.05) higher than other syrups and highly related. The predominant phenolic components identified in sweet sorghum syrups were phenolic acids. Ellagic acid and protocatechuic acid were found in sorghum syrups ranging in concentration from 335-1177 and 53-485 ∼g g −1 , respectively. Sinapic acid was detected in several sorghum syrups, ranging in concentrations between 21 and 3654 ∼g g −1. CONCLUSION: HFCS, corn, white grain sorghum and rice syrups demonstrated low bioactivity with negligible and low DPPH activities and ORAC values, respectively. The TPC, DPPH, ORAC and colour values of the sweet sorghum syrups were related to each other and markedly (P ≤ 0.05) higher compared to the other syrups. Phenolic acids were the predominant phenolic compounds identified in sorghum syrups and represent potential for health benefits.

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History of Sugar and Sweeteners

Eggleston

2019

ACS Symposium Series

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Antioxidants and Other Functional Extracts from Sugarcane

Cited by 3 publications

References 12 publications

Positive Aspects of Cane Sugar and Sugar Cane Derived Products in Food and Nutrition

Positive Aspects of Cane Sugar and Sugar Cane Derived Products in Food and Nutrition

Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners

History of Sugar and Sweeteners

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