Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand

Abstract

Non-centrifugal cane sugar (NCS) is globally consumed and has various health benefits. It is mostly produced in hardened block form, which is less convenient than in granulated form for food applications. In terms of the traditional processing of NCS, preparation of granulated products is difficult due to the impurities found in the cane juice extracted from the whole stalk. Therefore, the aim of this study was to characterize and determine the physico-chemical properties, wax composition (policosanols and long-chain aldehydes), volatile aroma profiles, and antioxidant activity of traditional NCS in granular form made from four different cane cultivars of Thailand. The total soluble solid, pH, color, and mineral content varied among the sugarcane cultivars, whereas there was no significant difference in the total sugar, phenolic and flavonoid content. The total policosanol, a cholesterol-lowering nutraceutical wax component, and long-chain aldehyde contents were similar in the NCS products amongst three cultivars, and ranged from 2.63 to 3.69 mg/100 g. The granulated NCS products, in which acetaldehyde and dimethyl sulfide were the main volatile compounds, gave less aroma components than traditional NCS. The use of different sugarcane cultivars thus influenced the quality attributes of granulated non-centrifugal sugar products.

Volatile aroma components and MS-based electronic nose profiles of dogfruit ( Pithecellobium jiringa ) and stink bean ( Parkia speciosa )

“…The composition of the volatile aroma components of dogfruit and stink bean were examined by using an Agilent 7890A GC-FID system equipped with an Agilent G1888 headspace sampler and a fused silica capillary DB-Wax column (60 m × 0.25 mm internal dimensions, 0.25 μm film thickness, Agilent J&W, Santa Clara, CA, USA) [24] . The volatile aroma compounds were extracted from a 2 g sample, which was placed in a 20 mL headspace vial, at 80 °C for 20 min, and subsequently pressurized at 11 psi for 0.3 min into the injection port.…”

Sugar-Lowering Drugs for Type 2 Diabetes Mellitus and Metabolic Syndrome—Review of Classical and New Compounds: Part-I

“…These facts corroborate the great need for compounds that are able to prevent the AGE/ALE formation; some of those already known (some angiotensin-converting enzyme inhibitors, angiotensin II type-1 receptor blockers, metformin, aminoguanidine, pyridoxamine, OPB-9195 and carnosine) and others that remain under research, such as LR-9 and LR-74, which have been studied in streptozotocin (STZ)-induced diabetic rat models for both premature kidney disease and dyslipidemia [21,23]. After 32 weeks of treatment, although no effect on elevated blood glucose levels was reported, there was a significant inhibition of the albuminuria, both plasma creatinine and lipid peroxidation and also hyperlipidemia; furthermore, the Nε-(carboxymethyl)lysine (CML)-AGE accumulated in the renal glomerular apparatus and tubules decreased, as well as the AGE-linked fluorescence and cross-linking of tail collagen and finally the CML and Nε-(carboxyethyl)-lysine (CEL) identified in skin collagen [24].…”

“…Maillard reaction products, known as advanced glycated end-products (AGEs) and as advanced lipoperoxydation end-products (ALEs), show increasing concentrations in tissue as age increases, accelerating the pathogenesis of several diabetes mellitus complications, namely, diabetic nephropathy [21]. There is an increase in lipid peroxidation and AGE/ALE compound formation in diabetic individuals, either in plasma or body tissues, most probably because they suffer a metabolic process upon both elevated glucose levels and oxidative stress status, which simulate a mechanistic connection among dyslipidemia and DM complications [22].…”

ANALISIS MUTU GULA TANJUNG DARI TIGA VARIETAS TEBU / Analysis of Tanjung Sugar Quality of Three Sugarcane Varieties

“…Varietas tebu yang digunakan dalam pembuatan gula merah mempengaruhi sifat fisik dan kimia gula merah (Weerawatanakorn et al 2016). Beberapa penelitian sebelumnya menyatakan bahwa setiap varietas atau klon tebu mempunyai karakter nira yang spesifik (Kuspratomo et al 2012) dan rendemen yang berbeda antar varietas (Ramadhan et al 2014).…”

“…Selain dari karakter warna nira yang berbeda, pembentukan warna gula tanjung terjadi selama proses pemanasan. Weerawatanakorn et al (2016) melaporkan terlepas dari warna nira, warna gula merah tebu juga dipengaruhi oleh reaksi kimia (pencoklatan) selama proses pemanasan terutama reaksi Maillard. Reaksi Maillard adalah reaksi pencoklatan non enzimatis antara asam amino dan gula reduksi yang terjadi selama proses pengolahan (Asikin et al 2014).…”