Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products
| Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
|---|---|
| Data(s) |
19/10/2012
19/10/2012
2011
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| Resumo |
The present work reports amounts of flavonoids and phenylpropanoids of culms of three sugarcane varieties and of raw juice, syrup, molasse and VHP sugar. The antioxidant activity of those materials was evaluated by the DPPH and beta-carotene/linoleic acid methods. The predominant phenolics in culms were phenylpropanoids (caffeic, chlorogenic and coumaric acids), while flavones (apigenin, tricin and luteolin derivatives) appeared in lower amounts. Differences were noted either among phenolic profiles of sugarcane culms or between culms and sugarcane products. The antioxidant activities of solutions from most samples were similar or higher than a 80 mu M Trolox solution. (C) 2010 Elsevier Ltd All rights reserved. CNPq (Conselho Nacional para o Desenvolvimento Cientifico e Tecnologico) FAPESP (Fundacao de Amparo a Pesquisa de Sao Paulo) |
| Identificador |
FOOD CHEMISTRY, v.125, n.2, p.660-664, 2011 0308-8146 http://producao.usp.br/handle/BDPI/19459 10.1016/j.foodchem.2010.09.059 |
| Idioma(s) |
eng |
| Publicador |
ELSEVIER SCI LTD |
| Relação |
Food Chemistry |
| Direitos |
restrictedAccess Copyright ELSEVIER SCI LTD |
| Palavras-Chave | #Sugar cane products #Phenolic compounds #Antioxidant activity #Flavonoids #Tricin #Chlorogenic acid #EXPRESSED JUICE COLOR #CANE SUGAR #MASS-SPECTROMETRY #CHLOROGENIC ACID #TRICIN #FLAVONOIDS #EXTRACTS #CONSTITUENTS #GLYCOSIDES #STABILITY #Chemistry, Applied #Food Science & Technology #Nutrition & Dietetics |
| Tipo |
article original article publishedVersion |
