Skip to main content
SpringerLink
Log in

Extraction of pigment from sugarcane juice alcohol wastewater and evaluation of its antioxidant and free radical scavenging activities

  • Research Note
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Pigment was extracted to decolor the sugarcane juice alcohol wastewater and its antioxidant activities were evaluated. The pigment was extracted using ion exchange fiber along with macroporous resin D-101 as the absorbent and an ethanol-water mixture (6:4, v/v) as the eluent. Total flavonoid and phenolic contents of the pigment were determined. DPPH radical scavenging ability and reducing power of 1.0 mg/mL of the pigment were approximately 78.5 and 16.8%, respectively, compared to 1.0 mg/mL of the tea polyphenol (positive control). The hydroxyl radical scavenging ability of 10.0 mg/mL of the pigment was about 92.5% compared to that of positive control. The DPPH radical scavenging ability of the pigment was enhanced significantly with thermal treatment at 70 and 100°C. The result shows the proposed procedure can be effective to decolor such wastewater and to get antioxidative pigment.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Mussatto SI, Dragone G, Guimarães PMR, Silva JPA, Carneiro LM, Roberto IC, Vicente A, Domingues L, Teixeira JA. Technological trends, global market, and challenges of bio-ethanol production. Biotechnol. Adv. 28: 817–830 (2010)

    Article  CAS  Google Scholar 

  2. Tano MS, Buzato JB. Effect of the presence of initial ethanol on ethanol production in sugar cane juice fermented by Zymomonas mobilis. Braz. J. Microbiol. 34: 242–244 (2003)

    Article  CAS  Google Scholar 

  3. Liang L, Zhang YP, Zhang L, Zhu MJ, Liang SZ, Huang YN. Study of sugarcane pieces as yeast supports for ethanol production from sugarcane juice and molasses. J. Ind. Microbiol. Biot. 35: 1605–1613 (2008)

    Article  CAS  Google Scholar 

  4. Delgado-Andrade C, Morales FJ. Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews. J. Agr. Food Chem. 53: 1403–1407 (2005)

    Article  CAS  Google Scholar 

  5. Saska M, Chou CC. Antioxidant properties of sugarcane extracts. Available from: http://sugaryazucar.com/yahoo_site_admin/assets/docs/Antioxidant_Properties_of_Sugarcane_Extracts.109130116.pdf. Accessed April 29, 2011.

  6. Colombo R, Lanças FM, Yariwake JH. Determination of flavonoids in cultivated sugarcane leaves, bagasse, juice, and in transgenic sugarcane by liquid chromatography-UV detection. J. Chromatogr. A 1103: 118–124 (2006)

    Article  CAS  Google Scholar 

  7. Duarte-Almeida JM, Negri G, Salatino A, Carvalho Jede, Lajolo FM. Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice. Phytochemistry 68: 1165–1171 (2007)

    Article  CAS  Google Scholar 

  8. Liu X, Xu Z, Gao Y, Yang B, Zhao J, Wang L. Adsorption characteristics of anthocyanins from purple-fleshed potato (Solanum tuberosum Jasim) extract on macroporous resins. Int. J. Food Eng. DOI: 10.2202/1556-3758.230 (2007)

  9. Scordino M, Di Mauro A, Passerini A, Maccarone E. Adsorption of flavonoids on resins: Cyanidin 3-glucoside. J. Agr. Food Chem. 52: 1965–1972 (2004)

    Article  CAS  Google Scholar 

  10. Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555–559 (1999)

    Article  Google Scholar 

  11. Yen GC, Duh PD. Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species. J. Agr. Food Chem. 42: 629–632 (1994)

    Article  CAS  Google Scholar 

  12. Sun J, Jiang Y, John Shi, Wei X, Xue SJ, Shi J, Chun Y. Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit. Food Chem. 119: 753–757 (2010)

    Article  CAS  Google Scholar 

  13. Wang B, Li B, Zeng Q, Liu H. Antioxidant and free radical scavenging activities of pigments extracted from molasses alcohol wastewater. Food Chem. 107: 1198–1204 (2008)

    Article  CAS  Google Scholar 

  14. Lo Scalzo R. Organic acids influence on DPPH scavenging by ascorbic acid. Food Chem. 107: 40–43 (2008)

    Article  Google Scholar 

  15. Smirnoff N. Cumbes QJ. Hydroxyl radical scavenging activity of compatible solutes. Phytochemistry 28: 1057–1060 (1989)

    Article  CAS  Google Scholar 

  16. Gusler GM, Browne TE, Cohen Y. Sorption of organics from aqueous solution onto polymeric resins. Ind. Eng. Chem. Res. 32: 2727–2735 (1993)

    Article  CAS  Google Scholar 

  17. Kadam US, Ghosh SC, Strayo De, Suprasanna P, Devasagayam TPA, Bapat VA. Antioxidant activity in sugarcane juice and its protective role against radiation induced DNA damage. Food Chem. 106: 1154–1160 (2008)

    Article  CAS  Google Scholar 

  18. Koduvayur Habeebullah SF. Nielsen NS, Jacobsen C. Antioxidant activity of potato peel extracts in a fish-rapeseed oil mixture and in oil-in-water emulsions. J. Am. Oil Chem. Soc. 87: 1319–1332 (2010)

    Article  CAS  Google Scholar 

  19. Yu Z. Evaluation of methods for measuring polyphenols in conifer foliage. J. Chem. Ecol. 26: 2119–2140 (2000)

    Article  CAS  Google Scholar 

  20. Li H, Cheng K, Wong C, Fan K, Chen F, Jiang Y. Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chem. 102: 771–776 (2007)

    Article  CAS  Google Scholar 

  21. Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Bio. Med. 20: 933–956 (1996)

    Article  CAS  Google Scholar 

  22. Verzelloni E, Tagliazucchi D, Conte A. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem. 105: 564–571 (2007)

    Article  CAS  Google Scholar 

  23. Yoshimura Y, Iijima T, Watanabe T, Nakazawa H. Antioxidative effect of Maillard reaction products using glucose glycine model system. J. Agr. Food Chem. 45: 4106–4109 (1997)

    Article  CAS  Google Scholar 

  24. Chandini SK, Ganesan P, Bhaskar N. In vitro antioxidant activities of three selected brown seaweeds of India. Food Chem. 107: 707–713 (2008)

    Article  CAS  Google Scholar 

  25. Decker EA, Elias RJ, McClements DJ. Oxidation in Foods and Beverages and Antioxidant Applications. Volume 1: Understanding Mechanisms of Oxidation and Antioxidant Activity. Woodhead Publishing Limited., Cambridge, UK. pp. 345–346 (2010)

    Book  Google Scholar 

  26. Yordanov ND. Is our knowledge about the chemical and physical properties of DPPH enough to consider it as a primary standard for quantitative EPR spectrometry. Appl. Magn. Reson. 10: 339–350 (1996)

    Article  CAS  Google Scholar 

  27. Heim K, Tagliaferro A. Flavonoid antioxidants: Chemistry, metabolism, and structure-activity relationships. J. Nutr. Biochem. 13: 572–584 (2002)

    Article  CAS  Google Scholar 

  28. Chimi H, Cillard J, Cillard P, Rahmani M. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants. J. Am. Oil Chem. Soc. 68: 307–312 (1991)

    Article  CAS  Google Scholar 

  29. Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50: 3010–3014 (2002)

    Article  CAS  Google Scholar 

  30. Larrauri JA, Rupérez P, Saura-Calixto F. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J. Agr. Food Chem. 45: 1390–1393 (1997)

    Article  CAS  Google Scholar 

  31. Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Lercker G, Fernández-Gutiérrez A. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. J. Agr. Food Chem. 55: 4771–4780 (2007)

    Article  CAS  Google Scholar 

Download references

Author information

Author notes

  1. Jingbo Li

    Present address: Research Center for Molecular Biology, Institute of Life and Health Engineering, Jinan University, Guangzhou, 510632, China

Authors and Affiliations

  1. School of Bioscience and Bioengineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou, 510006, China

    Jingbo Li, Jingrong Cheng, Mingjun Zhu & Shizhong Liang

  2. Guangzhou Sugarcane Industry Research Institute, Guangzhou, 510316, China

    Lei Liang & Yunan Huang

Authors
  1. Jingbo Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Lei Liang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jingrong Cheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yunan Huang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mingjun Zhu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Shizhong Liang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mingjun Zhu.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Li, J., Liang, L., Cheng, J. et al. Extraction of pigment from sugarcane juice alcohol wastewater and evaluation of its antioxidant and free radical scavenging activities. Food Sci Biotechnol 21, 1489–1496 (2012). https://doi.org/10.1007/s10068-012-0197-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-012-0197-8

Keywords

Search

Navigation