Biotic compounds, color and antioxidant activity of sugarcane syrup from different varieties cultivated in southern Brazil

Oliveira, Auanna Marcelly Soares de; Zambiazi, Rui Carlos; Zimme, Tailise Beatriz Roll; Borges, Graciele da Silva Campelo

doi:10.1590/0034-737X2024710023

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Plant Breeding Applied to Agriculture • Rev. Ceres 71 • 2024 • https://doi.org/10.1590/0034-737X2024710023 copy

Biotic compounds, color and antioxidant activity of sugarcane syrup from different varieties cultivated in southern Brazil

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

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.

Keywords
Saccharum officinarum L.; phenolic compounds; freezing

Evaluated parameters	Cultivars
Evaluated parameters	RB987935	RB867515	RB925345	RB935744	RB92579
Carotenoids (μg β-carotene. g ^-1)	2.88 ^c ± 0.1	3.44 ^b ± 0.1	1.82 ^d ± 0.04	6.67 ^a ± 0.06	1.93 ^d ± 0.3
Phenolic compounds (mg EAG. L ^-1 )	206.63 ^b ± 3.7	204.49 ^b ± 4.2	191.06 ^c ± 3.7	213.49 ^b ± 2.2	226.54 ^a ± 5.6
Flavonoids (mg EQ. g^-¹)	119.01 ^b ± 0.4	70.73 ^e ± 4.6	99.54 ^c ± 1.0	189.57 ^e ± 0.3	77.19 ^d ± 1.3
Vitamin C (mg of L-ascorbic acid.100g ^-1)	0.35 ^a ± 0	0.18 ^c ± 0	0.14 ^d ± 0.01	0.10 ^e ± 0	0.23 ^b ± 0
Chlorophylls (g.kg ^-1)	37.49 ^a ± 0.5	37.35^{b ±} 0.7	36.64^{b ±} 0.3	36.13 ^b ± 0.1	37.67 ^to ± 0.4
Antioxidant activity by DPPH (% inhibition)	55.45 ^b ± 2.8	68.76 ^a ± 2.4	53.41 ^b ± 0.8	50.92 ^b ± 1.5	53.23 ^b ± 1.8

Cultivars	Mean values (g.kg^-1) ± Desvio padrão
Cultivars	Chlorophyll a	Chlorophyll b
RB987935	13,38^b ± 0,1	23,18^a ± 0,1
RB867515	13,37^b ± 0,1	23,16^a ± 0,2
RB925345	12,65^b ± 0,2	21,92^a ± 0,4
RB935744	12,52^b ± 0,2	21,68^a ± 0,4
RB92579	13,34^b ± 0,4	23,11^a ± 0,7

Color Parameters	RB987935	RB867515	RB925345	RB935744	RB92579
L*	17.32 ^a ± 0.32	17.02 ^ab ± 0.06	17.21 ^a ± 0.10	16.66^{b ±} 0.33	16.41 ^b ± 0.44
A*	-0.63 ^a ± 0.05	-0.67 ^a ± 0.04	-0.75 ^a ± 0.12	-0.68 ^a ± 0.08	-0.64 ^a ± 0.02
B*	4.14 ^c ± 0.11	4.31 ^bc ± 0.06	4.6 ^a ± 0.09	4.27 ^c ± 0.06	4.56 ^ab ± 0.17

Parameters evaluated	Period ( days )
Parameters evaluated	0	30	60
Carotenoids (μg β- carotene . g ^-1)	1.82 ^c ± 0.04	2.08 ^b ± 0.04	2.17 ^a ± 0.02
compounds phenolics (mg EAG. L ^-1)	185.31 ^a ± 22.71	150.98 ^b ± 4.03	135.33 ^c ± 0.52
Chlorophylls (g.kg ^-1)	36.64 ^a ± 0.28	35.32 ^b ± 0.41	34.28 ^c ± 0.16
Activity DPPH antioxidant (% inhibition )	53.41 ^b ± 0.77	53.02 ^b ± 0.73	55.99 ^a ± 0.13

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[1] * Corresponding author: auannamarce06@gmail.com