Biotic compounds, color and antioxidant activity of sugarcane syrup from different varieties cultivated in southern Brazil
Palavras-chave:
Saccharum officinarum L., phenolic compounds, freezingResumo
The aim of the study was to characterize the bioactive compounds present in sugarcane syrup, analyze the color, to evaluate the antioxidant activity as well as the stability of the bioactive compounds during a 60-day storage under freezing conditions. The experiment was conducted with five sugarcane varieties grown in Canguçu-RS. The content of carotenoids, total phenolic compounds, flavonoids, vitamin C and chlorophylls was determined, and also the antioxidant activity and color were also evaluated. The content of carotenoids (1.82-6.67µg.g), total phenolic compounds (191.06-226.54 mg EAG.L-¹), flavonoids (70.73-189.57mg EQ.g-¹), vitamin C (0.10-0.35 mg ascorbic acid .100g-¹), total chlorophylls (36.13-37.67 g.kg-¹), and percentage of antioxidant activity (50.92-68.76%) varied by cultivar. The content of chlorophyll b was higher than the content of chlorophyll a in all cultivars. The color analysis showed that the samples had a strong tendency to green and yellow color. The content of carotenoids increased during 60 days of storage, while the content of phenolic compounds and chlorophylls decreased. The percentage of antioxidant activity decreased after 30 days of storage. It can be concluded that the sugarcane grown in Canguçu-RS had a high content of bioactive compounds, adequate color and high antioxidant activity when compared to the literature.
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