Physicochemical Characterization and Antioxidant Activity of Refined and Unrefined Sugarcane Products from Southern Brazil

Sampaio, Maicon R. F.; Machado, Mariana Caminha; Lisboa, Meibel Teixeira; Vieira, Mariana Antunes; Zimmer, Tailise Beatriz Roll; Otero, Deborah Murowaniecki; Zambiazi, Rui Carlos

doi:10.1007/s12355-022-01146-y

Cited by 6 publications

(6 citation statements)

References 32 publications

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“…Studies indicate average moisture values of 10.4 percent [30,31] and variations of 3.21-4.17 percent [32]. Variation of 2.34-4.33 percent [29].…”

Section: Rapadura Composition Analysismentioning

confidence: 97%

“…A study indicates average ash values of 0.35% [31]. The variation ranges from 0.8% to 1.54%, and a separate range of 1.27% to 2.56% is also described [14,32].…”

Section: Rapadura Composition Analysismentioning

confidence: 99%

“…In a compilation of analytical data from sugarcane derivatives, total carbohydrate values range from a minimum of 83.9% to a maximum of 92.7% [12]. It is also noteworthy to have information on specific sugar content, with levels such as 86.65 mg/g of sucrose, 2.35 mg/g of glucose, and 2.70 mg/g of fructose [31].…”

Section: Rapadura Composition Analysismentioning

confidence: 99%

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Sugarcane Rapadura: Characteristics of the Oldest Historical Energy Food and Its Native Production Method

Santos,

Assis,

Freitas

et al. 2024

Processes

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Rapadura is a well-recognized sugar-cane-derived product with a sweet, characteristic flavor and hard texture. This product is a cultural Brazilian landmark, particularly in Ceará, Brazil, where it is usually produced by small family businesses and consumed locally. This feature contributes to the difficulties of rapadura production standardization, a requirement for the global market. Against this backdrop, this study focuses on analyzing the centesimal composition and mineral content of rapadura. Six samples from different cities in Ceará were analyzed for moisture, ash, lipids, proteins, carbohydrates, energy value, and minerals. The results ranged from 6.42–11.74% for moisture, 0.23–1.12% for ash, 0.49–0.92% for protein, 85.18–89.12% for lipids, and 352.00–391.19 Kcal for energy value. Significant variations were observed between the samples, showing a lack of standardization in the production process. The analysis of micronutrients revealed low levels, with copper and iron standing out in sample D. It can be concluded that the rapadura analyzed meets the physical-chemical parameters established by national legislation and is a food rich in carbohydrates and energy.

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“…Studies indicate average moisture values of 10.4 percent [30,31] and variations of 3.21-4.17 percent [32]. Variation of 2.34-4.33 percent [29].…”

Section: Rapadura Composition Analysismentioning

confidence: 97%

“…A study indicates average ash values of 0.35% [31]. The variation ranges from 0.8% to 1.54%, and a separate range of 1.27% to 2.56% is also described [14,32].…”

Section: Rapadura Composition Analysismentioning

confidence: 99%

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Sugarcane Rapadura: Characteristics of the Oldest Historical Energy Food and Its Native Production Method

Santos,

Assis,

Freitas

et al. 2024

Processes

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“…To date, the compositional analysis of NCS has been limited to domestic products in countries such as Japan, Brazil, India, Mexico, and Malaysia [ 8 , 19 , 20 , 21 , 22 ]. Moreover, there is a lack of assessment of nutrient and flavor components in NCSs across countries.…”

Section: Introductionmentioning

confidence: 99%

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

Ayustaningwarno

Amano

et al. 2023

Foods

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Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select NCSs suitable for their needs. This study aimed to evaluate the minerals and volatile organic components (VOCs) in NCS products from Japan and ASEAN countries. Mineral components were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES). VOCs and their aroma profiles were examined using gas chromatography–mass spectrophotometry (GC-MS) and MS-e-nose analyses, respectively. The total minerals content in Japanese NCSs ranged from 228.58 to 1347.53 mg/100 g, comprising K, Ca, Mg, P, and Na (69.1, 16.6, 7.9, 4.5, and 3.2%, respectively); their average total amounts were as high as those of Malaysia and Indonesia origins (962.87, 984.67, and 928.47 mg/100 g, respectively). Forty-four VOCs were identified, of which concentrations of pyrazines, furans, and pyranones varied significantly among the NCSs. Additionally, the MS-e-nose analysis provided a multivariate differentiation profile of the NCS products based on differences in the intensities of the VOC ion masses. Nine statistical clusters were presented, wherein certain NCS products of ASEAN origin had volatile profiles comparable to those of the Japanese products. These outcomes suggest that the origin of production greatly influences the mineral and VOC compositions of NCS, affecting their quality traits.

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“…Many studies reported that unrefined sugarcane products have antioxidant activity due to phytochemicals and polyphenol components. [ 11 12 13 14 15 16 ] The phytochemicals and phenolics may inhibit the activity of free radicals through several mechanisms, including the destruction of free radicals, binding to metals that stimulate the production of free radicals and inhibiting the formation of free radicals as well as acting as scavengers of free radicals. [ 17 ] The antioxidants may decrease the risk of oxidative stress-related diseases such as cardiovascular, diabetes, obesity, cancer, and DNA damage.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Unrefined Sugar on Inflammation: A Systematic Review of Intervention Studies

Ebadi,

Azlan

2023

International Journal of Preventive Medicine

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Background: It is well established that unrefined sugarcane products have antioxidant activity due to phytochemicals, polyphenols, and total antioxidant capacity, which may decrease inflammation and oxidative stress. Therefore, we conducted a systematic review to evaluate the association of unrefined sugar consumption with inflammatory biomarkers. Methods: Google Scholar, ScienceDirect, Scopus, Cochrane Library, and ProQuest databases were searched up to December 2021 for studies that report the effect of unrefined sugar on inflammation according to inflammatory cytokines, chemokine, and adhesion molecules as outcome measures. Results: Thirty-six studies were evaluated. Across all research, five studies (two in vitro and three animal studies) reported the effect of unrefined sugar on levels of cytokines, including IL-6, TNF-α, IL-10, IL-1β, and IFN-γ. Additionally, the quality of the studies was assessed for risk of bias. Conclusions: it is possible to affirm that unrefined sugarcane products, including jaggery, may have a protective effect on inflammation via regulating some of the inflammatory pathways and a favorable impact on cytokines secretion according to the results of in vitro and animal model studies. However, since the findings are still insufficient, more scientific research, especially well-designed human trials, is highly recommended to conclude the outcomes confidently. Human data may encourage industries and the public to replace purified sugar with unrefined sugarcane in sugar-based food and for further health-care policy decisions.

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Physicochemical Characterization and Antioxidant Activity of Refined and Unrefined Sugarcane Products from Southern Brazil

Cited by 6 publications

References 32 publications

Sugarcane Rapadura: Characteristics of the Oldest Historical Energy Food and Its Native Production Method

Sugarcane Rapadura: Characteristics of the Oldest Historical Energy Food and Its Native Production Method

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

The Effect of Unrefined Sugar on Inflammation: A Systematic Review of Intervention Studies

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