The shelf life of standardized sugarcane juice stored under refrigeration

Geremias-Andrade, Ivana Morais; Rocheto, Ana Cláudia; Gallo, Fábio Augusto; Petrus, Rodrigo Rodrigues

doi:10.1590/fst.33918

Cited by 9 publications

(2 citation statements)

References 19 publications

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“…It is usually served cold and chilled in a food cooler or ice cubes. Fresh sugarcane juice contains a total dissolved solid of 19.4 brix, a pH of 4.35, and an acidity level of 0.085% [14]. Sugarcane juice has a self-life of 94 days after being pasteurized for 30 seconds at 90°C and then kept at 4°C.…”

Section: Preparation Of Sugarcane Juicementioning

confidence: 99%

The processing methods and total phenol content of some of West Sumatra’s traditional beverages

Putri

Novita

Utama

2022

IOP Conf. Ser.: Earth Environ. Sci.

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West Sumatra is recognized for having various traditional beverages that can boost physical stamina. Farmers drink them to increase their energy levels after working all day. The health advantages of these beverages are producing rich nutrients and improving secondary metabolites, such as phenol compounds that naturally exist in plants as the beverages’ raw material. This study aimed to investigate steps to prepare West Sumatra’s traditional beverages and their total phenol. The research began with observing beverage samples collected from various locations. The next step was testing the total phenol in the drinks. Five traditional beverage varieties were chosen from Payakumbuh City and Limapuluh Kota Regency by considering a number of factors: (1) how common these beverages were in the community, (2) how freely they were sold, (3) how quickly they were delivered, and (4) how widely they were distributed throughout West Sumatra. These beverages were young coconut drink, aia niro (sap drink), sugarcane juice, kahwa daun drink, and teh talua (egg tea). Kahwa daun is made from coffee plant leaves dried by heating, smoking, or roasting. Sugarcane juice is produced by crushing sugarcane stalks and filtering the liquid. Aia niro is obtained by extracting the male fruits of palm stems from flower bunches. Meanwhile, teh talua is produced with blended egg yolks, filtered hot tea water, sugar, and lime water. The results showed that total phenol content in young coconut, aia niro, sugarcane juice, kahwa daun, and teh talua beverages were 47.86, 84.94, 422.95, 508.52, and 1489.75 mg gallic acid equivalent/L, respectively.

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Section: Preparation Of Sugarcane Juicementioning

confidence: 99%

The processing methods and total phenol content of some of West Sumatra’s traditional beverages

Putri

Novita

Utama

2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Samples with high sugar content, such as sugarcane ( Saccharum spp.) extracts, are susceptible to intense browning caused by the Maillard reaction and caramelisation reactions [ 57 ]. The coloured products of such post-harvest reactions can be a significant source of interference in absorbance-based assays.…”

Section: Introductionmentioning

confidence: 99%

Screening natural product extracts for potential enzyme inhibitors: protocols, and the standardisation of the usage of blanks in α-amylase, α-glucosidase and lipase assays

et al. 2021

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Background Enzyme assays have widespread applications in drug discovery from plants to natural products. The appropriate use of blanks in enzyme assays is important for assay baseline-correction, and the correction of false signals associated with background matrix interferences. However, the blank-correction procedures reported in published literature are highly inconsistent. We investigated the influence of using different types of blanks on the final calculated activity/inhibition results for three enzymes of significance in diabetes and obesity; α-glucosidase, α-amylase, and lipase. This is the first study to examine how different blank-correcting methods affect enzyme assay results. Although assays targeting the above enzymes are common in the literature, there is a scarcity of detailed published protocols. Therefore, we have provided comprehensive, step-by-step protocols for α-glucosidase-, α-amylase- and lipase-inhibition assays that can be performed in 96-well format in a simple, fast, and resource-efficient manner with clear instructions for blank-correction and calculation of results. Results In the three assays analysed here, using only a buffer blank underestimated the enzyme inhibitory potential of the test sample. In the absorbance-based α-glucosidase assay, enzyme inhibition was underestimated when a sample blank was omitted for the coloured plant extracts. Similarly, in the fluorescence-based α-amylase and lipase assays, enzyme inhibition was underestimated when a substrate blank was omitted. For all three assays, method six [Raw Data - (Substrate + Sample Blank)] enabled the correction of interferences due to the buffer, sample, and substrate without double-blanking, and eliminated the need to add substrate to each sample blank. Conclusion The choice of blanks and blank-correction methods contribute to the variability of assay results and the likelihood of underestimating the enzyme inhibitory potential of a test sample. This highlights the importance of standardising the use of blanks and the reporting of blank-correction procedures in published studies in order to ensure the accuracy and reproducibility of results, and avoid overlooked opportunities in drug discovery research due to inadvertent underestimation of enzyme inhibitory potential of test samples resulting from unsuitable blank-correction. Based on our assessments, we recommend method six [RD − (Su + SaB)] as a suitable method for blank-correction of raw data in enzyme assays.

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Comprehensive Analysis of Fuel Properties of Adansonia digitata Methyl Ester with the Influence of Nanoparticle Additives Extracted from an Agricultural Waste

Kapile

Bereczky

Ntalikwa

et al. 2022

Waste Biomass Valor

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The shelf life of standardized sugarcane juice stored under refrigeration

Cited by 9 publications

References 19 publications

The processing methods and total phenol content of some of West Sumatra’s traditional beverages

The processing methods and total phenol content of some of West Sumatra’s traditional beverages

Screening natural product extracts for potential enzyme inhibitors: protocols, and the standardisation of the usage of blanks in α-amylase, α-glucosidase and lipase assays

Comprehensive Analysis of Fuel Properties of Adansonia digitata Methyl Ester with the Influence of Nanoparticle Additives Extracted from an Agricultural Waste

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