Sugar Cane Stillage: A Potential Source of Natural Antioxidants

被引:16
作者
Caderby, Emma [1 ,2 ,3 ,4 ]
Baumberger, Stephanie [5 ,6 ]
Hoareau, William [1 ]
Fargues, Claire [2 ,3 ,4 ]
Decloux, Martine [2 ,3 ,4 ]
Maillard, Marie-Noelle [2 ,3 ,4 ]
机构
[1] eRcane, 40 Route Gabriel Mace, F-97490 St Clotilde, Reunion, France
[2] AgroParisTech, Ingn Proc Aliments UMR1145, F-91300 Massy, France
[3] INRA, Ingn Proc Aliments UMR1145, F-91300 Massy, France
[4] CNAM, Ingn Proc Aliments UMR1145, F-91300 Massy, France
[5] AgroParisTech, IJPB UMR1318, F-78000 Versailles, France
[6] INRA, IJPB UMR1318, F-78000 Versailles, France
关键词
antioxidant; Maillard Reaction Products; phenolic compounds; sugar cane stillage; biorefinery; PHENOLIC CONSTITUENTS; CHLOROGENIC ACIDS; MELANOIDINS; KOKUTO; IDENTIFICATION; DIGESTION; PRODUCTS; MOLASSES; ISOMERS; LEAVES;
D O I
10.1021/jf4039474
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Biorefinery of sugar cane is the first economic activity of Reunion Island. Some sugar cane manufactured products (juice, syrup, molasses) have antioxidant activities and are sources of both phenolic compounds and Maillard Reaction Products (MRP). The study aimed to highlight the global antioxidant activity of sugar cane stillage and understand its identity. Chromatographic fractionation on Sephadex LH-20 resin allowed the recovery of a MRP-rich fraction, responsible for 58 to 66% of the global antioxidant activity according to the nature of the sugar cane stillage (DPPH test), and a phenolic compounds-rich fraction for 37 to 59% of the activity. A good correlation was recorded between the antioxidant activity of the sugar cane stillage and its content in total reducing compounds amount (Folin-Ciocalteu assay), among them 2.8 to 3.9 g/L of phenolic compounds (in 5-caffeoylquinic acid equivalent). Preliminary experiments by HPLC-DAD-MS allowed to identify several free phenolic acids and gave clues to identify esters of quinic acids.
引用
收藏
页码:11494 / 11501
页数:8
相关论文
共 44 条
[21]   Separation and characterization of the colored material from sugarcane molasses [J].
Hatano, Ken-ichi ;
Kikuchi, Satoshi ;
Miyakawa, Takuya ;
Tanokura, Masaru ;
Kubota, Kenji .
CHEMOSPHERE, 2008, 71 (09) :1730-1737
[22]   Determination of the hydroxycinnamate profile of 12 members of the Asteraceae family [J].
Jaiswal, Rakesh ;
Kiprotich, Joseph ;
Kuhnert, Nikolai .
PHYTOCHEMISTRY, 2011, 72 (08) :781-790
[23]   Antioxidant activity in sugarcane juice and its protective role against radiation induced DNA damage [J].
Kadam, U. S. ;
Ghosh, S. B. ;
De, Strayo ;
Suprasanna, P. ;
Devasagayam, T. P. A. ;
Bapat, V. A. .
FOOD CHEMISTRY, 2008, 106 (03) :1154-1160
[24]   Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities [J].
Lee, Ok-Hwan ;
Lee, Boo-Yong ;
Lee, Junsoo ;
Lee, Hee-Bong ;
Son, Jong-Youn ;
Park, Cheon-Seok ;
Shetty, Kalidas ;
Kim, Young-Cheul .
BIORESOURCE TECHNOLOGY, 2009, 100 (23) :6107-6113
[25]   Quantitative analysis and recovery optimisation of flavonoids and anthocyanins in sugar-making process of sugarcane industry [J].
Li, Xinying ;
Song, Hang ;
Yao, Shun ;
Jia, Chunmei ;
Yang, Yingying ;
Zhu, Weixia .
FOOD CHEMISTRY, 2011, 125 (01) :150-157
[26]  
LIONNET GRE, 1992, P S AFR SUG, P121
[27]   Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha C.J. Tseng [J].
Liu, Lixiang ;
Sun, Yi ;
Laura, Tanguy ;
Liang, Xingfei ;
Ye, Hong ;
Zeng, Xiaoxiong .
FOOD CHEMISTRY, 2009, 112 (01) :35-41
[28]   Notes on the occurrence and significance of triterpenoids (asiaticoside and related compounds) and caffeoylquinic acids in Centella species [J].
Long, H. S. ;
Stander, M. A. ;
Van Wyk, B. -E. .
SOUTH AFRICAN JOURNAL OF BOTANY, 2012, 82 :53-59
[29]   Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems [J].
Maillard, M.-N. ;
Billaud, C. ;
Chow, Y.-N. ;
Ordonaud, C. ;
Nicolas, J. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (08) :1434-1444
[30]   Review of non-enzymatic browning and antioxidant capacity in processed foods [J].
Manzocco, L ;
Calligaris, S ;
Mastrocola, D ;
Nicoli, MC ;
Lerici, CR .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2000, 11 (9-10) :340-346