Total phenolic, chromium contents and antioxidant activity of raw and processed sugars
Processing improves the visual quality of food; however, the ingredient and nutritional values may alter. In present study, the sugar samples (refined, raw, gur (Jaggery/jaggeree) and molasses) were collected from 20 different agro-climatic regions of Pakistan and analyzed for the chromium concentra...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017-03-01
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| Series: | Information Processing in Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214317316300580 |
| _version_ | 1797766625624064000 |
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| author | Munawar Iqbal M. Afzal Qamar Tanveer H. Bokhari Mazhar Abbas Fida Hussain Nasir Masood Ali Keshavarzi Naseem Qureshi Arif Nazir |
| author_facet | Munawar Iqbal M. Afzal Qamar Tanveer H. Bokhari Mazhar Abbas Fida Hussain Nasir Masood Ali Keshavarzi Naseem Qureshi Arif Nazir |
| author_sort | Munawar Iqbal |
| collection | DOAJ |
| description | Processing improves the visual quality of food; however, the ingredient and nutritional values may alter. In present study, the sugar samples (refined, raw, gur (Jaggery/jaggeree) and molasses) were collected from 20 different agro-climatic regions of Pakistan and analyzed for the chromium concentration, total phenolic and antioxidant activity, in order to evaluate the processing effect. The concentration of Cr was determined by digestion method using atomic absorption spectrophotometer, while antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl) and reducing power. It was observed that chromium content in Jaggery was 74% higher than raw sugar, while molasses showed 21.27% higher concentration versus jaggery. The total phenolic contents were found considerably higher in molasses (3751 μg GAE/g) followed by Jaggery (3285 μg GAE/g), raw sugar (27.75 μg GAE/g) and refined sugar (23.81 μg GAE/g). The DPPH scavenging activity and reducing power was also found dependent to sugar type. Form results, it can be concluded that processing significantly affected the chromium contents, total phenolics and antioxidant activity. |
| first_indexed | 2024-03-12T20:27:52Z |
| format | Article |
| id | doaj.art-f362d2f28f7d4e45a661373646d87941 |
| institution | Directory Open Access Journal |
| issn | 2214-3173 |
| language | English |
| last_indexed | 2024-03-12T20:27:52Z |
| publishDate | 2017-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Information Processing in Agriculture |
| spelling | doaj.art-f362d2f28f7d4e45a661373646d879412023-08-02T00:24:27ZengElsevierInformation Processing in Agriculture2214-31732017-03-0141838910.1016/j.inpa.2016.11.002Total phenolic, chromium contents and antioxidant activity of raw and processed sugarsMunawar Iqbal0M. Afzal Qamar1Tanveer H. Bokhari2Mazhar Abbas3Fida Hussain4Nasir Masood5Ali Keshavarzi6Naseem Qureshi7Arif Nazir8Department of Chemistry, The University of Lahore, Lahore, PakistanGovernment Postgraduate College Samanabad, Faisalabad, PakistanDepartment of Chemistry, Government College University, Faisalabad 38000, PakistanInstitute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, PakistanDepartment of Botany, Qurtuba University of Science and Information Technology, Peshawar 25100, PakistanDepartment of Environmental Sciences, COMSATS Institute of Information Technology, Vehari 61100, PakistanLaboratory of Remote Sensing and GIS, Department of Soil Science Engineering, University of Tehran, Karaj 31587-77871, IranDepartment of Chemistry, Karakoram International University, Gilgit 15100, PakistanDepartment of Chemistry, The University of Lahore, Lahore, PakistanProcessing improves the visual quality of food; however, the ingredient and nutritional values may alter. In present study, the sugar samples (refined, raw, gur (Jaggery/jaggeree) and molasses) were collected from 20 different agro-climatic regions of Pakistan and analyzed for the chromium concentration, total phenolic and antioxidant activity, in order to evaluate the processing effect. The concentration of Cr was determined by digestion method using atomic absorption spectrophotometer, while antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl) and reducing power. It was observed that chromium content in Jaggery was 74% higher than raw sugar, while molasses showed 21.27% higher concentration versus jaggery. The total phenolic contents were found considerably higher in molasses (3751 μg GAE/g) followed by Jaggery (3285 μg GAE/g), raw sugar (27.75 μg GAE/g) and refined sugar (23.81 μg GAE/g). The DPPH scavenging activity and reducing power was also found dependent to sugar type. Form results, it can be concluded that processing significantly affected the chromium contents, total phenolics and antioxidant activity.http://www.sciencedirect.com/science/article/pii/S2214317316300580Processing effectSugarsTotal phenolicsAntioxidant activityChromium contentsDiabetes mellitus |
| spellingShingle | Munawar Iqbal M. Afzal Qamar Tanveer H. Bokhari Mazhar Abbas Fida Hussain Nasir Masood Ali Keshavarzi Naseem Qureshi Arif Nazir Total phenolic, chromium contents and antioxidant activity of raw and processed sugars Information Processing in Agriculture Processing effect Sugars Total phenolics Antioxidant activity Chromium contents Diabetes mellitus |
| title | Total phenolic, chromium contents and antioxidant activity of raw and processed sugars |
| title_full | Total phenolic, chromium contents and antioxidant activity of raw and processed sugars |
| title_fullStr | Total phenolic, chromium contents and antioxidant activity of raw and processed sugars |
| title_full_unstemmed | Total phenolic, chromium contents and antioxidant activity of raw and processed sugars |
| title_short | Total phenolic, chromium contents and antioxidant activity of raw and processed sugars |
| title_sort | total phenolic chromium contents and antioxidant activity of raw and processed sugars |
| topic | Processing effect Sugars Total phenolics Antioxidant activity Chromium contents Diabetes mellitus |
| url | http://www.sciencedirect.com/science/article/pii/S2214317316300580 |
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