18E-5 |
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M. KIM, Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803, Z. Xu, Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803, L. S. M. Bento, Audubon Sugar Institute, Louisiana State Univ. Agricultural Center, 3845 Hwy 75, St. Gabriel, LA 70776, and D. F. Day, Audubon Sugar Institute, Louisiana State Univ. Agricultural Center, 3845 Hwy 75, St. Gabriel, LA 70776. Antioxidants are used to delay lipid oxidation in foods. The use of natural antioxidants is increasingly demanded by consumers because of toxicological effects in some synthetic antioxidants. Syrup is the clarified concentrate of extracted cane juice in the raw factory. It contains various pigments such as chlorophyll, carotenes, xantho-phylls, flavonoids, and maillard reaction color components as well as sugar. We investigated the activity of methanol extract of sugarcane syrup to protect cholesterol and linoleic acid from oxidation. Samples were heat treated at 150C for 15 min with and without syrup extracts and analyzed for antioxidant activities using GC-MS. In the absence of syrup extracts 62.9% of the cholesterol and 85.4% of the linoleic acid was oxidized. In the presence of syrup extracts only 20.6% of the cholesterol and 13.1% of the linoleic acid was oxidized. This data suggests that sugarcane syrup may contain a natural antioxidant.
Session 18E, Nutraceutical & Functional Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |