Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars

Lee, Jong Suk; Ramalingam, Srinivasan; Jo, Il Guk; Kwon, Ye Som; Bahuguna, Ashutosh; Oh, Young Sook; Kwon, O-Jun; Kim, Myung‐Hee

doi:10.1016/j.foodres.2018.04.047

Cited by 74 publications

(73 citation statements)

References 41 publications

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“…The values found in the present study are within the range reported by Gómez-Narváez et al [24] for block and granulated panela samples (1.1-6.2 mg of GAE/g and 12.7-50.5 µmol TE/g). However, lower values of the TPC (0.26 mg GAE/g) have been reported by Payet et al [34], whereas much higher values (165-321 mg GAE/g) have been described by Lee et al [27]. These differences may be due to different varieties of cane being used, alongside different panela processes, antioxidant extraction methods and measurement protocols.…”

Section: Antioxidant Activitymentioning

confidence: 84%

“…The reducing sugar content patterns in panela are similar to those reported by other authors. Jaffé [26] described levels of between 3.69 and 10.5 g/100 g, whereas Lee et al [27] indicated ranges of 2.10-3.30 g/100 g for glucose and 1.76-2.56 g/100 g for fructose. These high reducing sugar levels suggest that asparagine could be the limiting factor of acrylamide formation in panela samples.…”

Section: Acrylamidementioning

confidence: 98%

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Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

Mesías

Delgado-Andrade

Gómez‐Narváez

et al. 2020

Foods

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Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies.

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Section: Antioxidant Activitymentioning

confidence: 84%

Section: Acrylamidementioning

confidence: 98%

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

Mesías

Delgado-Andrade

Gómez‐Narváez

et al. 2020

Foods

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“…Distinctive morphological changes in the U937 and HL-60 cells occurred with increasing concentration of ursolic acid and thujone treatment (Figures 1 and 2). Typical apoptotic features such as cell shrinkage and membrane blebbing were found in the U937 and HL-60 cells upon the low-to midand/or high-dose treatment of ursolic acid and thujone [27].…”

Section: Antiproliferative Activitymentioning

confidence: 95%

“…Both ursolic acid and thujone expressed different degree of radical scavenging potential on various tested radicals. e difference in the antioxidant capacity of the tested compounds obtained by the results of FRAP, DPPH radical, hydroxyl radical, nitric oxide radical, and superoxide radical scavenging methods is probably a result of the variation in sensitivity of isolated compounds to the various species of radicals [27]. Moreover, the variation in the reaction media such as lipophilic, hydrophilic, and amphiphilic and nature of radicals and antioxidant molecules have impact on the antiradical potential.…”

Section: In Vitro Antioxidant Studiesmentioning

confidence: 99%

“…Moreover, the variation in the reaction media such as lipophilic, hydrophilic, and amphiphilic and nature of radicals and antioxidant molecules have impact on the antiradical potential. For example, DPPH radicals are used to evaluate the antiradical potential of both hydrophilic and hydrophobic antioxidants, whereas nitric oxide assay is used for hydrophilic antioxidants [27]. e difference in the antioxidant potential of ursolic acid and thujone is due to the variation in their structure and functional groups such as free hydroxyl moiety and polarity.…”

Section: In Vitro Antioxidant Studiesmentioning

confidence: 99%

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Antioxidant and Antiproliferative Potential of Bioactive Molecules Ursolic Acid and Thujone Isolated from Memecylon edule and Elaeagnus indica and Their Inhibitory Effect on Topoisomerase II by Molecular Docking Approach

Ramalingam

Arumugam²,

Lee

et al. 2020

BioMed Research International

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The present study aimed to evaluate the antioxidant and antiproliferative potential of ursolic acid and thujone isolated from leaves of Elaeagnus indica and Memecylon edule and their inhibitory effect on topoisomerase II using molecular docking study. The isolated ursolic acid and thujone were examined for different types of free radicals scavenging activity, the antiproliferative potential on U-937 and HT-60 cell lines by adopting standard methods. Further, these compounds were docked with the active site of the ATPase region of topoisomerase II. The findings of the research revealed that ursolic acid harbor strong antioxidant and antiproliferative capacity with low IC50 values than the thujone in all tested methods. Moreover, ursolic acid shows significant inhibition effect on topoisomerase II with a considerable docking score (−8.0312) and GLIDE energy (−51.86 kca/mol). The present outcome concludes that ursolic acid possesses significant antioxidant and antiproliferative potential, which can be used in the development of novel antioxidant and antiproliferative agents in the future.

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Energy requirement in non‐centrifugal sugars production units and its mitigation via steam controlled concentration techniques

Thulasiraman,

Kothakota,

Sajeev

2024

Env Prog and Sustain Energy

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Non‐centrifugal sugars (NCS) are traditionally consumed sweeteners which are gaining momentum in the global market due to the presence of nutritional and mineral content. Traditionally NCS is produced by concentrating sugarcane juices in an open pan evaporation process using dried bagasse as a fuel. Field trials at the traditional production site of NCS showed the energy efficiency as low as 8%–10%. Moreover, the effective bagasse consumption as a fuel stands at 7–8 kg/kg NCS production, whereas, as per stoichiometry and theoretical calculations, the actual bagasse consumption required for the production of NCS is a mere 0.65 kg/kg NCS production. Hence, as an alternative to the existing process, the concentration of cane juices by steam‐controlled evaporation has been studied and it has been found that the steam‐controlled evaporation can enhance the energy efficiency to 78%–83% with an effective bagasse consumption of 1.05 ± 0.04 kg/kg NCS production.

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Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars

Cited by 74 publications

References 41 publications

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

Antioxidant and Antiproliferative Potential of Bioactive Molecules Ursolic Acid and Thujone Isolated from Memecylon edule and Elaeagnus indica and Their Inhibitory Effect on Topoisomerase II by Molecular Docking Approach

Energy requirement in non‐centrifugal sugars production units and its mitigation via steam controlled concentration techniques

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