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Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar

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Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar

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dc.contributor.author Seguí Gil, Lucía es_ES
dc.contributor.author Calabuig Jiménez, Laura es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Fito Maupoey, Pedro es_ES
dc.date.accessioned 2016-07-15T10:55:33Z
dc.date.available 2016-07-15T10:55:33Z
dc.date.issued 2015-12
dc.identifier.issn 0950-5423
dc.identifier.uri http://hdl.handle.net/10251/67658
dc.description.abstract [EN] Antioxidant properties of commercial sugarcane-derived products were analysed to study their suitability for being used as functional ingredients. Cane honey, several jaggeries and several brown sugars were selected from the market and analysed in terms of physicochemical characteristics and antioxidant properties, and compared with white refined sugar (twelve products in total). Moisture, water activity, total soluble solids, pH, colour and sugar profile are reported. As for antioxidant properties, total phenols and flavonoid content, as well as antiradical ability (DPPH. and the TEAC-ABTS methods), are given. All sugarcane products contained phenols and flavonoids and exhibited in vitro antioxidant activity, determined by degree of refining. Among the alternatives analysed, jaggeries and cane honey showed the best antioxidant properties. Thermal treatment did not significantly affect the antioxidant capacity of sugarcane products, especially jaggeries. As sugar-rich products are widely consumed worldwide, the use of non-refined sugarcane derivatives in food formulation is encouraged. es_ES
dc.description.sponsorship The authors would like to acknowledge the Universitat Politecnica de Valencia (Project PAID2010-2420) and Generalitat Valenciana Government (GV/2013/047) for financial support. en_EN
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof International Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antioxidants es_ES
dc.subject Flavonoids es_ES
dc.subject Jaggery es_ES
dc.subject Phenols es_ES
dc.subject Sugarcane es_ES
dc.subject Sugars es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.12926
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-2010-2420/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2013%2F047/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Seguí Gil, L.; Calabuig Jiménez, L.; Betoret Valls, N.; Fito Maupoey, P. (2015). Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar. International Journal of Food Science and Technology. 50(12):2579-2588. https://doi.org/10.1111/ijfs.12926 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1111/ijfs.12926 es_ES
dc.description.upvformatpinicio 2579 es_ES
dc.description.upvformatpfin 2588 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 50 es_ES
dc.description.issue 12 es_ES
dc.relation.senia 296491 es_ES
dc.identifier.eissn 1365-2621
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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