Food Science and Biotechnology

, Volume 24, Issue 4, pp 1227–1232 | Cite as

Antioxidant characteristics of ice cream supplemented with sugarcane (Saccharum officinarum L.) juice

  • Rahman Ullah
  • Muhammad Nadeem
  • Muhammad Ayaz
  • Muhamamd Tayyab
  • Muhammad Imran
  • Rao Sajid
Research Article


Antioxidant characteristics of ice cream supplemented with sugarcane juice were investigated. An original 13% sucrose content in ice cream was supplemented with 20, 40, and 60% sugarcane juice (82, 164, and 246 mL/L, treatments T1, T2, and T3, respectively). The sucrose content of all treatments was 13%. DPPH free radical scavenging activities of control, T1, T2, and T3 ice cream samples were 5.64±0.19, 16.39±0.15, 37.66±1.21, and 55.78±0.98%, respectively, with total flavonoid contents of 0.18±0.02, 0.51±0.04, 0.92±0.09, and 1.65±0.14 mg of quercetin equivalents/mL, respectively. The nitric oxide free radical scavenging activities were 2.36±0.17, 7.12±0.32, 18.67±0.55, and 42.35±2.36%, respectively. Addition of sugarcane juice to ice cream inhibited oxidation of unsaturated fatty acids during storage for 180 days with no effect on sensory characteristics for the T1 and T2 treatment levels. Sugarcane juice can be used in formulation of ice cream to enhance concentrations of natural antioxidants.


sugarcane free radical ice cream 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Rahman Ullah
    • 1
  • Muhammad Nadeem
    • 1
  • Muhammad Ayaz
    • 1
  • Muhamamd Tayyab
    • 2
  • Muhammad Imran
    • 3
  • Rao Sajid
    • 4
  1. 1.Department of Dairy TechnologyUniversity of Veterinary and Animal SciencesLahorePakistan
  2. 2.Institute of Biochemistry & BiotechnologyUniversity of Veterinary and Animal SciencesLahorePakistan
  3. 3.Department of Food Science, Nutrition & Home Economics, Institute of Home and Food Sciences, Faculty of Science and TechnologyGovt. College UniversityFaisalabadPakistan
  4. 4.Food and Biotechnology Research CentrePakistan Council of Scientific and Industrial ResearchLahorePakistan

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