Preparation of Antioxidant and Evaluation of the Antioxidant Activities of Antioxidants Extracted From Sugarcane Products

Kong, Fanrong; Yu, Shujuan; Feng, Zeng; Wu, Xuwen

doi:10.12691/jfnr-3-7-7

Cited by 19 publications

(8 citation statements)

References 34 publications

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“…[37] and other authors [14,38]. Trolox and ferrous sulfate (FeSO 4 ) were used as standards, and distilled water was used as the blank sample.…”

Section: Ferric-reducing Antioxidant Power (Frap) Assaymentioning

confidence: 99%

“…Although these practices contribute to the mitigation of the negative impacts associated with the generation of wastes during the sugar and ethanol processing, it is necessary to find other strategies for their complete use. An interesting alternative might be to explore the chemical and biological properties of molasses and vinasses, especially their potential antioxidant properties [8,9,14,15]. Although in the current market several synthetic antioxidant compounds exist, a marked bias towards their natural sourcing is being generalized since natural compounds minimize the adverse effects attributed to the use of synthetic compounds.…”

Section: Introductionmentioning

confidence: 99%

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Spectrophotometric Estimation of Total Phenolic Content and Antioxidant Capacity of Molasses and Vinasses Generated from the Sugarcane Industry

Molina-Cortés

Sánchez-Motta

Tobar-Tosse

et al. 2019

Waste Biomass Valor

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To identify a possible use for some agroindustrial wastes generated from the sugarcane industry, we evaluated the antioxidant capacity of B and C molasses and vinasses from the sugar and bioethanol production processes. Molasses and vinasses were characterized by physicochemical methods. Subsequently, the samples were diluted in distilled water at five concentrations to obtain aqueous extracts. Total phenolic content (TPC) of the samples was determined using a spectrophotometric method and was expressed in mg equivalents of gallic acid. The antioxidant capacity of each sample was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and ABTS (2,2-azino-bis-[3-ethylbenzothiazoline-6-sulfonic acid]) methods, as well as the ferric-reducing power in FRAP (Ferric-reducing Antioxidant Power) assay. We found that, both for TPC and antioxidant capacity, the vinasses showed significantly higher values than the B and C molasses. These results showed a strong correlation between TPC and antioxidant capacity and revealed a remarkable increase in TPC and total antioxidant agents present in the extracts throughout the sugarcane transformation process. These findings allowed identifying vinasses as the by-product with the best antioxidant properties. Our work constitutes a first step in the study of molasses and vinasses as a promising antioxidant agent and as a novel resource to test in proliferative trials in cellular systems in vitro.

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“…[37] and other authors [14,38]. Trolox and ferrous sulfate (FeSO 4 ) were used as standards, and distilled water was used as the blank sample.…”

Section: Ferric-reducing Antioxidant Power (Frap) Assaymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Spectrophotometric Estimation of Total Phenolic Content and Antioxidant Capacity of Molasses and Vinasses Generated from the Sugarcane Industry

Molina-Cortés

Sánchez-Motta

Tobar-Tosse

et al. 2019

Waste Biomass Valor

View full text Add to dashboard Cite

show abstract

“…Antioxidant capacity was estimated using free‐radical scavenging assay expressed as inhibitory concentration (IC 50 ) (Kong, Yu, Zeng, & Wu, 2015). Briefly, 0.1 ml of 10 mM 2.2‐diphenyl‐ l ‐picry1 hydrazyl methanolic solution was added to test tubes having sample volumes in the range of 0.05–1 ml.…”

Section: Methodsmentioning

confidence: 99%

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Panigrahi

Mishra

2020

J Food Process Engineering

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Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5, and 10 L/min); ozone concentration (10, 20, and 30% wt/wt); and exposure time (5, 12.5, and 20 min) were employed. Physicochemical and microbiological indices were affected significantly by the gas flow rate irrespective of other two independent variables. Regression analysis showed that the predicted quadratic model fitted well with the experimental data and was significant (p < .05) with coefficient of determination (R2) for all responses >.9. Significant reductions in nutritional parameters, such as polyphenol content (13.5%), flavonoid content (22.5%), ascorbic acid content (81.46%), and antioxidant capacity (30%) were observed after ozonation. However, the treatment resulted in 67.8% inactivation of polyphenol oxidase enzyme and 3.72 log reduction in total plate count. Sensory analysis revealed that the treated juice was acceptable in terms of sensory properties. Thus, the ozone treatment was proved effective in enzyme inactivation and microbial destruction that offered enhanced anti‐browning and antimicrobial properties to the sugarcane juice.Practical applicationsSugarcane juice is susceptible to rapid spoilage and quality deterioration owing to the browning and fermentation resulting in its short shelf life. It is an extremely perishable product that loses its marketability because of processing problems. Considering the nutritional importance of this juice, it can be emerged as an energy drink if adequately treated. Consumer demands for minimally processed health foods have further encouraged the research related to techniques for processing of fruit juices. Ozone processing is one such potential nonthermal method which can enable extension of shelf life of sugarcane juice, yet retaining its freshness and organoleptic properties that in turn aid in the growth of juice processing industry.

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“…16 Antioxidant assays DPPH, ABTS and FRAP assays were performed for determination of antioxidant activity. 17,18 Firstly, the DPPH radical (DPPH • ) was dissolved in MeOH (0.2 mM). Then 50 μL of extract sample was mixed with DPPH reagent.…”

Section: Total Flavonoid Content Determinationmentioning

confidence: 99%

Effects of Dipterocarpus alatus Leaf and Bark Extracts on UVB-Protection, Collagen Stimulating Activity and Nitric Oxide Inhibition

2021

TJNPR

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Dipterocarpus alatus (D. alatus) is used for the treatment of rheumatism in Ayurvedic medicine. In this research, the leaf and bark ethanol extracts of D. alatus were investigated for antioxidant activity, UV-protection on HaCaT keratinocytes, inhibition of nitric oxide formation on RAW 264.7 macrophages and collagen proliferation on normal human dermal fibroblasts (NHDFs). The total phenolic and total flavonoid contents of the leaf and bark ethanol extracts were determined using Folin-Ciocalteu assay and AlCl3 assay, respectively. Cell viability of HaCaT keratinocytes, RAW 264.7 macrophages and normal human dermal fibroblasts (NHDFs) were evaluated including cell morphology, collagen production, nitric oxide inhibition. The leaf extract showed the highest phenolic content (1,327.07 ± 95.37 gGAE/100 g dry weight), flavonoid content (343.23 ± 21.36 gQE/100 g dry weight), and ferric reducing power (4.05 ± 0.34 mM FeSO4/100 g dried weight), whereas the bark extract showed better DPPH and ABTS assays (IC50 at 13.88 ± 0.27 and 28.15 ± 0.54 µg/mL, respectively). Both leaf and bark extracts showed no toxicity on HaCaT cells and NHDFs at 1-500 µg/mL, but the leaf extract above 25 µg/mL and bark extract above 100 µg/mL showed toxicity to Raw 264.7 cells. The leaf extract at 50 µg/mL presented more UVB protective effect than the bark extract with no toxicity to UVB-induced HaCaT cells. The bark extract induced higher collagen production and nitric oxide inhibition than the leaf extract. The leaf extract of D. alatus showed beneficial potential for inclusion in UV protection products, whereas the bark extract is suited for wound healing products.

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Preparation of Antioxidant and Evaluation of the Antioxidant Activities of Antioxidants Extracted From Sugarcane Products

Cited by 19 publications

References 34 publications

Spectrophotometric Estimation of Total Phenolic Content and Antioxidant Capacity of Molasses and Vinasses Generated from the Sugarcane Industry

Spectrophotometric Estimation of Total Phenolic Content and Antioxidant Capacity of Molasses and Vinasses Generated from the Sugarcane Industry

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Effects of Dipterocarpus alatus Leaf and Bark Extracts on UVB-Protection, Collagen Stimulating Activity and Nitric Oxide Inhibition

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