Comparison of the Concentrations of Phenolic Constituents in Cane Sugar Manufacturing Products with Their Antioxidant Activities

Abstract

Polyphenol content and free radical scavenging capacity of seven kinds of sugar manufacturing products (A sugars, clear juices, syrups, massecuite, and A, B, and C molasses) were studied. Seventy-two samples were collected at different stages of the process during two sugar harvests from a local sugar factory (Bois-Rouge, La Réunion). The total phenolic content of sugar products was determined according to the Folin-Ciocalteu assay. Polyphenols of sugar products were extracted with ethyl acetate and quantified by LC-UV-ESI-MS during all of the process. ABTS and DPPH assays were applied to aqueous solution of sugar products, which exhibited interesting free radical scavenging activity. Comparatively, ethyl acetate extracts exhibited higher antioxidant activity. Multivariate analyses (principal component analysis and canonical discriminant analysis) demonstrated a significant correlation between polyphenols and antioxidant activity. Moreover, it was observed that the sugar process results in an increase of the phenolic content and the free radical scavenging capacity of the different products. These products and especially molasses proved to be a rich source of natural antioxidants and may represent an interesting alternative to synthetic food antioxidants.

Alpha-amylase treatment increases extractable phenolics and antioxidant capacity of oat (Avena nuda L.) flour

“…Phenolic content was determined using the Folin-Ciocalteu colorimetric method as described by Payet et al (2006) with modification. Briefly, 0.5 mL 0.2 M Folin-Ciocalteu reagent and 0.8 mL 7.5% sodium carbonate solution were mixed with 0.1 mL appropriately-diluted extract.…”

Human Tyrosinase Inhibitor in Rum Distillate Wastewater

“…Rum distillate wastewater is generally considered an industrial waste, but it is actually a bio-resource with high mineral and polyphenol content. Sugar manufacturing products such as syrup, bagasse and molasses contain many types of polyphenol compounds [1][2][3][4][5] . It has been reported that numerous bioactive compounds such as phenylglycosides, lignans, lignan glycosides, phenylpropanoids and phenylpropanoid glycosides have been isolated from Kokuto, a traditional Japanese brown cane sugar, and molasses [6][7][8][9] .…”

Colour removal from beet molasses by ultrafiltration with activated charcoal

“…The antioxidant capacity of the feed molasses and the total permeate from the charcoal chemical regeneration was experimentally measured at a pH of 11 using a Hitachi U-2000 spectrophotometer at 517 nm and the DPPH (1-diphenyl-2-picrylhydrazyl) method, according to the method of Cheng et al [1,8,22] with TROLOX as standard. A blank was prepared for each sample.…”

“…The linear regression coefficients (r) and values for the slope (v) and intercept (%Do) are also summarized in Table 2. A comparison of experiments [4][5][6][7][8][9][10][11] shows that v is mainly affected by the feed pH, with values close to 1 h -1 (from 0.60 to 1.44 h -1 ) for systems with pH 3, whereas %Do depends on the pH, initial NPAC and TMP. This result confirms that, in experiments at pH 3, %D increases with increasing %Do, reaching a maximum value of 95.80 ± 0.02% at a TMP of 100 kPa and initial NPAC concentration of 5 g/L.…”

“…This byproduct of sugar-beet processing plants is a highly viscous, dark brown syrup, which is characterised by a high content of fermentable sugars (50-55 wt.%) and several non-sugar organic compounds, such as betaine, lactic acid, amino acids, minerals, phenolic compounds, and dark colour compounds (6 wt.%) [1,[5][6][7]. At least 80% of the colour of beet molasses is provided by melanins, melanoidins and hexose alkaline degradation products (HADPs), which can take part in sucrose hydrolysis and in many complex reactions such as Maillard reactions, with the formation of new melanoidins, and different polymerization reactions [2,6,8]. Removal of the dark colour compounds can be highly profitable in order to avoid changes to the composition and colour of beet molasses during storage and use [1,3,7].…”