Antioxidant activity in sugarcane juice and its protective role against radiation induced DNA damage

Kadam, Ulhas Sopanrao; Ghosh, Somnath; De, Strayo; Suprasanna, Penna; Devasagayam, T.P.A.; Bapat, V. A.

doi:10.1016/j.foodchem.2007.07.066

Cited by 96 publications

(61 citation statements)

References 26 publications

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“…The high concentration of flavonoids in sugarcane juice has previously been investigated; however, little information is available regarding the flavonoid content of dairy products supplemented with sugarcane juice (19). The therapeutic properties of sugarcane juice have been known for many years and people suffering from liver diseases have traditionally been advised to increase the intake of sugarcane juice to enhance immunity against viral, bacterial, and protozoal infections (20).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant characteristics of ice cream supplemented with sugarcane (Saccharum officinarum L.) juice

Ullah

Nadeem

Ayaz

et al. 2015

Food Sci Biotechnol

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Antioxidant characteristics of ice cream supplemented with sugarcane juice were investigated. An original 13% sucrose content in ice cream was supplemented with 20, 40, and 60% sugarcane juice (82, 164, and 246 mL/L, treatments T 1 , T 2 , and T 3 , respectively). The sucrose content of all treatments was 13%. DPPH free radical scavenging activities of control, T 1 , T 2 , and T 3 ice cream samples were 5.64±0.19, 16.39±0.15, 37.66±1.21, and 55.78±0.98%, respectively, with total flavonoid contents of 0.18±0.02, 0.51±0.04, 0.92±0.09, and 1.65±0.14 mg of quercetin equivalents/mL, respectively. The nitric oxide free radical scavenging activities were 2.36±0.17, 7.12±0.32, 18.67±0.55, and 42.35±2.36%, respectively. Addition of sugarcane juice to ice cream inhibited oxidation of unsaturated fatty acids during storage for 180 days with no effect on sensory characteristics for the T 1 and T 2 treatment levels. Sugarcane juice can be used in formulation of ice cream to enhance concentrations of natural antioxidants.

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Section: Resultsmentioning

confidence: 99%

Antioxidant characteristics of ice cream supplemented with sugarcane (Saccharum officinarum L.) juice

Ullah

Nadeem

Ayaz

et al. 2015

Food Sci Biotechnol

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“…Antioksidan adalah inhibitor yang bekerja menghambat oksidasi dengan cara bereaksi dengan radikal bebas reaktif membentuk radikal bebas tak reaktif yang relatif stabil atau senyawa yang melindungi sel dari efek berbahaya radikal bebas oksigen reaktif (Laguerre et al, 2007;Matkowski et al, 2006;Rao et al, 2007;Montoro et al, 2005). Menurut (Kadam et al, 2008;Deng et al, 2007), antioksidan alami Vol. 14 (3) yang terdapat dalam bahan pangan dapat dikategorikan menjadi golongan zat gizi yang terdiri dari vitamin C, vitamin E dan B Karoten.…”

Section: Pendahuluanunclassified

Aplikasi Mengkudu Sebagai Sumber Antioksidan Untuk Mengatasi Stress Ayam Broiler Di Daerah Tropis

Syahruddin¹,

Abbas²,

Purwati³

et al. 2012

JPI

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“…Sugarcane (Saccharum officinarum) possesses high sucrose and low fiber content. The multiple uses of sugarcane include its role in treating skin and urinary tract infections [8], jaundice, hypertension [9], bronchitis, heart conditions, anemia and constipation [10]. It is also a rich source of antioxidants [8].…”

Section: Introductionmentioning

confidence: 99%

“…The multiple uses of sugarcane include its role in treating skin and urinary tract infections [8], jaundice, hypertension [9], bronchitis, heart conditions, anemia and constipation [10]. It is also a rich source of antioxidants [8]. Preparation of spiced blended juices contributes to the taste, aroma, nutrition, increased storability and inhibition of microbial growth [6].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage

et al. 2017

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Abstract:Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has been made in the present study for the development of a cucumber-based blended herbal beverage using sugarcane juice, citric acid, mint and coriander extract (30:30:30) along with salt (white salt:black salt 1:1) at varying concentrations using the response surface methodology. The physicochemical (TSS, titratable acidity, pH, reducing sugars, total sugars, total proteins, total phenols, ascorbic acid, tannins and antioxidant activity) and sensory analysis revealed that the best blend was obtained with a sugarcane juice concentration (of 30.14%, a salt concentration of 1.5%, citric acid, mint and a coriander extract concentration of 1%. It is apparent from the study that cucumber juice can be successfully blended with sugarcane juice to enhance its sensory properties, as well as the phytochemical potential with 0.953 desirability, which will open a new door in the beverage industry.

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Antioxidant activity in sugarcane juice and its protective role against radiation induced DNA damage

Cited by 96 publications

References 26 publications

Antioxidant characteristics of ice cream supplemented with sugarcane (Saccharum officinarum L.) juice

Antioxidant characteristics of ice cream supplemented with sugarcane (Saccharum officinarum L.) juice

Aplikasi Mengkudu Sebagai Sumber Antioksidan Untuk Mengatasi Stress Ayam Broiler Di Daerah Tropis

Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage

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