Preparation of Antioxidant and Evaluation of the Antioxidant Activities of Antioxidants Extracted From Sugarcane Products

Abstract

Background: Sugarcane is widely consumed by people of the tropics and subtropics. Antioxidants in concentrated sugarcane extracts extracted from sugarcane products using resins are highly stable, and their antioxidant activity is not significantly reduced by prolonged heating or clarification. Methods and Results: This study investigated the extraction processing and evaluated the antioxidant action (DPPH, ABTS, and FRAP) of sugarcane extracts. The total phenolic content and the phenolic composition of sugarcane extracts were analyzed. Our results showed that the sugarcane extracts were potential source of antioxidant compounds. The total phenolic content in sugarcane extracts was 0.179 ± 0.003 mg equivalent/gram extracts. The major phenolic acids in sugarcane extracts were identified and quantified using high performance liquid chromatography (HPLC). The content of gallic acid, chlorogenic acid, caffeic acid, and ferulaic acid in sugarcane extracts were (0.87mg/g), (1.77mg/g), (11.64mg/g), and (10.49mg/g), respectively. Conclusion: This study provides a basis for further exploitation of the health beneficial resources of sugarcane.