Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products

被引：109

作者：

Duarte-Almeida, Joaquim Mauricio ^{[1
]}

Salatino, Antonio ^{[2
]}

Genovese, Maria Ines ^{[1
]}

Lajolo, Franco M. ^{[1
]}

机构：

[1] Univ Sao Paulo, FCF, Dept Alimentos & Nutr Expt, BR-05508900 Sao Paulo, Brazil

[2] Univ Sao Paulo, Dept Bot, Inst Biociencias, BR-05422970 Sao Paulo, Brazil

来源：

FOOD CHEMISTRY | 2011年 / 125卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

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;

D O I：

10.1016/j.foodchem.2010.09.059

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

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.

引用

页码：660 / 664

页数：5

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