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Non-alcoholic Beverages. https://doi.org/10.1016/B978-0-12-815270-6.00008-6
© 2019 Elsevier Inc. All rights reserved.
8
PHYSIOCHEMICAL
CHARACTERISTICS
NUTRITIONAL PROPERTIES
AND HEALTH BENEFITS OF
SUGARCANE JUICE
Sania Arif*, Aamina Batool†, Wahab Nazir‡, Rao Sanaullah
Khan‡,§, Nauman Khalid‡
⁎Institute of Microbiology and Genetics, Georg-August-Universität, Göttingen,
Germany †School of Chemical and Materials Engineering, National University
of Sciences and Technology, Islamabad, Pakistan ‡School of Food and
Agricultural Sciences, University of Management and Technology, Lahore,
Pakistan §Institute for Community (Health) Development, Universiti Sultan
Zainal Abidin, Terengganu, Malaysia
8.1 Introduction
Sugarcane (Saccharum officinarum Linn.), pertaining to the
Poaceae family, has been harvested worldwide for its economical
and medicinal valued products such as drinking cane juice, paper,
pulp, alcohol, xylitol, chemicals, feed, electricity, and biomanure (Li
and Yang, 2015; Xiao etal., 2017). The species stands indigenous to
Southeast Asia as well as tropical South Asian regions. It exhibits a
robust growth in tropical and subtropical regions provided high or-
ganic matter and well-drained soil conditions (pH 7.5–8.5), under hot
and humid environment (Koh, 2009). Sugarcane contains fructose
and glucose and remains the cheapest energy giving crop (Yadav and
Solomon, 2006). The presence of the flavonoids, phenolic acids, and
several other phenolic compounds in sugarcane, allows for an antiox-
idant activity of its syrup and juices (Payet etal., 2006). A total of 70%
of the world’s table sugar utilizes sugarcane as predominant raw ma-
terial for production. Prior to the manufacturing procedures of sugar,
the sugarcane leaves are removed by agro-industries for utilization as
fertilizer and fodder (Srinivasa Rao etal., 2012). During its processing,
228 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
various other products like brown sugar and molasses are obtained.
Brown sugar and jaggery are considered healthier than the white sugar
(Fraser-Reid, 2012). Molasses is consumed in the biogas and ethanol
production. The sugarcane wax has shown potential, owing to its cos-
metic and pharmaceutical properties, as a substitute for the expen-
sive carnauba wax. The roots and stems of sugarcane have medicinal
use against many skin and urinary tract infections, cough, bronchitis,
heart conditions, jaundice, anemia, blood pressure, and constipation
(Akber etal., 2011). Raw cane is a popular consumer item in the trop-
ics and subtropics, for curing various diseases and as a delicious drink.
The fresh sugarcane culms are ground to obtain the refreshing
sugarcane juice (ScJ). It is highly nutritious, containing natural sug-
ars, several minerals, vitamins, amino acids, organic acids, starch,
phosphatides, and gums (Nishad etal., 2017; Qudsieh et al., 2001).
Consuming 100 mL ScJ releases, 40 kcal energy, 10 mg calcium, 1.1 mg
iron, and 6 μg carotene in the body. In addition to its cooling effects
(Parvathy, 1983), the juice has been believed to aid in the recovery from
hemorrhage, dysuria, anuria, jaundice, cancer, cardiovascular, and uri-
nary diseases (Karthikeyan and Samipillai, 2010; Cáceres etal., 1987).
In the ancient Indian Ayurveda (Ayurvedic medicine), the sugarcane is
employed as a singular drug as well as a combination drug with other
herbs and plants (Anis and Iqbal, 1986; Vedavathy et al., 1991). The
sugarcane exhibits diuretic properties, owing to which it aids in uri-
nary flow and immune stimulatory effects in chickens (Hikosaka etal.,
2007; Akram etal., 2014). Thus, the regular use of ScJ helps the urinary
system, as well as kidneys in performing their optimum function. The
juice is also consumed in combination with ginger or lime juice for
added benefits. Other benefits of ScJ include its uses as a cooling agent,
antiseptic tonic, a laxative as well as an aphrodisiac (Khare, 2008; Singh
etal., 2015). The exceptional potential for food/beverage industry not-
withstanding, ScJ commercialization remains hampered due to imme-
diate quality change shortly after extraction. Fresh ScJ cannot be stored
normally for more than 6 h and commercially it has short shelf life. The
quick fermentation and consequential dark-brown appearance are
caused by large amounts of sugar coupled with trace amounts of poly-
phenols and organic acids. The polyphenol oxidase activity results in
fermentation, rendering the juice unmarketable (Qudsieh etal., 2002;
Özoğlu and Bayındırlı, 2002). Various techniques in the market are
aimed at ScJ preservation through hot water blanching of raw mate-
rials, antioxidant, and antimicrobial agents (Taylor etal., 2005), spray-
drying technology (Nishad etal., 2017), enzyme inactivation through
heat (Yusof et al., 2000), utilization of gamma radiation (2–10 kGy)
(Alcarde et al., 2001), and low-temperature storage and freeze con-
centration (Songsermpong and Jittanit, 2010). These techniques are
directed at minimizing quality changes to increase sugarcane shelf life.
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 229
Apart from sugar production, the ScJ is also utilized for the syn-
thesis of other noteworthy products like molasses, jaggery, and
brown sugar. A detailed study of the phytochemical profile of ScJ
allows for comprehending the phytochemistry of non-centrifugal
sugar (jaggery), molasses, and brown sugar. Moreover, the phys-
iochemical characteristics of the sugarcane are also influenced by
variations in cane variety, agroclimatic conditions, and process
parameters (Alves etal., 2014). It is very important to analyze the
quality of ScJ for commercialization, refining sugarcane, breed-
ing, cultivation, and production management (Thilagavathi and
Hemalatha, 2016). Thus, the theme of this chapter is to highlight the
physiochemical characteristics, nutritional, and medical properties
of the ScJ.
8.2 Physiochemical Characteristics
The reducing and nonreducing sugars, organic acids, amino ac-
ids, proteins, and salts constitute the soluble components of juice
while the suspended particles constitute the non-soluble part (Kuma r,
2009; Doherty and Rackemann, 2008). The chemical profile shows
(Table8.1) that it contains 10%–21% nonreducing sugar, 13%–15% su-
crose, 0.3%–3% reducing sugars, 10%–15% fiber, 0.5%–1% organic sub-
stances, 0.2%–0.6% inorganic substances, and 0.5%–1% nitrogenous
bodies (McKaig and Hurst, 1941; Walford, 1996). The relative compo-
sition of the constituents in suspended and soluble phases depends
on the condition, variety, and sugarcane plant maturity, condition of
the soil, and the methods of harvest. The weather situation signifi-
cantly influences dirt level in the juice. The centrifugation has shown
that the particle size of the suspended matter in the juice ranges from
<0.5 μm to approximately 2 mm (Bennett, 1957).
The clarification of juice leaves only a fraction of the originally sus-
pended particles remaining in it, thus allowing for an analysis of the
separated mud. This analysis helps to attain a thorough understanding
of the particle composition. The analysis depicts inorganic materials
in scarce concentrations. The inorganic materials, usually comprising
of silica and other silicates, have particle sizes ranging from 5 to 6 μm.
A considerably high concentration (10%–20% on dry mass) of the fil-
ter cake is comprised of waxy substances, although the proportion of
waxes in juice is very low (Bennett, 1959). This can be attributed to
the specific gravity of waxy particles, which is greater than the sur-
rounding medium, suggesting the inculcation of oil-soluble, nonpolar
substances that are not true waxes. The juice sediments also contain
a sizeable proportion of proteins and polysaccharides (Doherty and
Rackemann, 2008).
230 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
8.2.1 Colorants
The characteristic color is imparted to the cane juice by organic
compounds, comprising of carotene, polyphenols, flavonoids, and
chlorophylls. The double-bond unsaturation is a common factor in all
the mentioned classes of compounds. It imparts the color and leads to
complex reactions with other constituent compounds (Honig, 2013).
The plant pigments were incorrectly assumed to be the only reason
for the color of juice before 1971. Several sugarcane-juice components
were identified in 1971, important ones including cinnamic acid,
chlorogenic acid as well as flavones (Farber et al., 1971). After this
development, the juice components were classified into four classes.
These classes inculcate caramels, polyphenolic compounds, plant
pigments, and degradation products of sugars condensed with amino
derivatives.
8.2.2 Flavonoids and Phenolic Acids
Following an extensive research directed at the flavonoid content
in sugarcane, a plethora of old and new flavonoids were identified
and then individually isolated (de Armas etal., 1999; McGhie, 1993;
Table8.1 Sugarcane Juice Composition
(McKaig and Hurst, 1941)
Composition % Content
Sugars Sucrose
Reducing sugars
Oligosaccharides
Polysaccharides
81–87
3–6
0.06–0.6
0.2–0.8
Inorganic salts 1.5–3.7
Organics Organic acids
Amino acids
Dextrans
Starch
Gums
Waxes, fats, phospholipids
Colorants
0.7–1.3
0.5–2.5
0.1–0.6
0.11–0.5
0.02–0.05
0.05–0.15
0.1
Insolubles Sand, bagasse, etc. 0.15–1
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 231
Smith, 1985). The sugarcane leaves contain a flavonoid, luteolin-
8-C- ( rhamnosyl glucoside) that imparts a radical scavenging ac-
tivity (Vila et al., 2008). The juice, however, had a total content of
160 mg/L of flavonoids, containing luteolin, apigenin, tricin deriv-
atives and among phenolics, sinapic, caffeic, and hydroxycinnamic
acid (Duarte-Almeida etal., 2006). The phenolic compounds in the
ScJ were analyzed through high-performance liquid chromatog-
raphy with diode-array detection (HPLC-DAD). The analysis de-
picted the presence of phenolic acids such as hydroxycinnamic acid,
sinapic acid, and caffeic acid, along with flavones such as apigenin,
luteolin, and tricin (Fig.8.1). The tricin derivatives amounted to the
highest concentration among all flavones (Duarte-Almeida et al.,
2006). The identified flavones (Fig. 8.2) underwent spectroscopic
and chromatographic analyses. Thus, 3947 O- and C-glycosides
present within the flavones were identified (Vila etal., 2008). Since
then, four new flavones have been recognized and isolated from
the ScJ, comprising of swertisin, tricin-7-O-neohesperoside-4′-
O- rhamnoside, tricin-7-O-methylglucuronate-4′-O-rhamnoside,
and tricin-7-O-methylglucuronide (Colombo et al., 2009). Among
some identified novel acylated flavones glycosides (Fig.8.3) include
Fig.8.1 Phenolic compounds identified from sugarcane juice. (A) Phenolic acids (31–35) and (B) flavones (36–38)
(Singh etal., 2015).
232 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
Fig.8.2 Flavone glycosides identified from sugarcane juice (39–47) (Singh etal., 2015).
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 233
orientin, tricin-7-O-β-(6′-methoxycinnamic)-glucoside, luteolin-
8-C- rhamnosyl glucoside, and tricin-4′-O-(erthroguaicylglyceryl)-
ether (Duarte-Almeida etal., 2007).
Duarte-Almeida etal. reported the relatively high total polyphe-
nolic content of 160 mg CAE/L in the sugarcane juice as measured by
the Folin-Ciocalteau procedure. The report depicted that process of
ingesting 250 mL (approximately one glass) of ScJ, releases 40 mg of
phenolics in the body. Thus, ScJ is a stipulated source of antioxidant
compounds in the human diet. The current soy-based commercial
beverages amount to 18–83 mg of isoflavones/L and provide 32 mg/L
of flavones (Genovese and Lajolo, 2002). In comparison, ScJ is an
established cheaper and better alternative for increased consump-
tion of polyphenolics. The phenolic compounds in sugarcane were
identified through HPLC-DAD, thus proving the presence of phe-
nolic acids (sinnapic, caffeic, and isomers of chlorogenic acid) and
Fig.8.3 New flavone glycosides identified from sugarcane juice (48–52) and from sugarcane leaves
(53) (Singh etal., 2015).
234 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
flavonoids (tricin, apigenin, and luteolin derivatives) (Fig.8.4). The
tricin derivative was reportedly present in highest quantity among all
flavonoids, amounting to about 10% of the total polyphenolic con-
tent. The studies carried out by Paton and Duong also showed these
three flavones (tricin, apigenin, and luteolin) in sugarcane extracts,
coupled with chlorogenic acid isomers and chlorogenic acid (Paton
and Dung, 1993).
8.3 Thermophysical Characteristics
Astolfi-Filho et al. (2009) studied the thermophysical charac-
teristics exhibited by industrial-scale sugarcane juice for potential
bioethanol production. The thermophysical properties under con-
sidering included heat capacity (denoted by Cp), thermal conductiv-
ity (denoted by k), and density (denoted by F) of untreated ScJ. The
experiments were carried out in triplicate at the temperature ranging
from 277.4 to 373.4 K. The density of untreated ScJ was determined
to vary from 1044.5 to 1189.5 kg m−3, the heat capacity values varied
from 3601.8 to 3802.9 J kg−1 K−1, whereas the thermal conductivity val-
ues varied from 0.475 to 0.493 W m−1 K −1. The average uncertainty of
all the obtained parameters (Cp, k, and F) was obtained. The average
uncertainty of heat capacity (Cp) was 15.4 J kg−1 °C−1, of density (F)
was 12.8 kg m−3, and of thermal conductivity (k) was 0.004 W m−1 K−1.
Thus, the study showed the heat capacity and thermal conductivity to
increase linearly with temperature, whilst density decreased with in-
creasing temperature (Astolfi-Filho etal., 2009).
Fig.8.4 Concentration of the phenolic compounds (mmol L−1) (Duarte-Almeida
etal., 2006).
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 235
8.3.1 Microbial Contamination
The ScJ, nutritious as it is, is susceptible to Escherichia coli, en-
terococci, and coliform contaminations. These contaminations arise
from interactions with fecal matter and pose a grave risk of infection
with ingesting the juice (Subbannayya etal., 2007). Food poisoning
can be caused via sugarcane consumption when it is contaminated
by an enterotoxin produced by Staphylococcus aureus. Karmakar etal.
(2011) observed contamination of all the cane juice samples with the
microbes possessing a potential health hazard. The contamination of
the ScJ can occur at various stages of processing, for instance through
improper personnel handling, contaminated sugarcanes or collecting
vessels, roller drum crushers, the filter, and ice addition to the juice.
The cane juice exhibits a short shelf life owing to increased microbial
growth with the passage of time. At room temperature, the microbial
growth increases exponentially as compared to the storage at 4°C
where it increases slowly. It was found that the pasteurization of juice
at 90°C (for a period of 5 min), followed by preservation at 4°C effec-
tively not only reduced the microbial growth but also significantly pre-
vented the growth of microbes. The process of pasteurization reduces
the pH of the juice to 3–4 and this pH range is inapt for the progression
of microbes related to most foodborne diseases (Soccol etal., 1990).
Thus, pasteurization is an effective preservation method for the ScJ,
known to minimize contamination and spoilage. Moreover, the acidity
of the juice slightly alters when stored at 4°C following pasteurization
at 90°C. If the juice is not stored at 4°C, the acidity tends to decrease
with time, from an initial value of 0.11 mol/L. These results indicate
that the pasteurization of the ScJ at 90°C (for a period of 5 min), fol-
lowed by storage at 4°C keeps the required juice characteristics intact
for an optimum duration and significantly increases its shelf life. After
pasteurization, the juice is biologically safe for consumption with in-
tact food value and can be processed and packaged as an acceptable
quality beverage of ScJ (Karmakar etal., 2011).
8.4 Nutritional Value of ScJ
The title of “noble cane” has been popularly attributed to sugar-
cane, and rightly so. For it is highly abundant in sucrose content and
exhibits low fiber content, making it one of the most significant indus-
trial crops of the world. Consuming 100 mL ScJ releases 40 kcal energy,
10 mg calcium, 1.1 mg iron, and 6 μg carotene in the body. Snwalford
etal. identified the composition of juice extracted from cane, espe-
cially the South African variety (Walford, 1996). Table8.2 shows the
detailed composition of the studied mixed juices. Among the carbohy-
drates, the most commonly found monosaccharides were glucose and
236 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
fructose, whilst the common disaccharide was sucrose. Polysaccharide
and oligosaccharide concentration depended on the age of cane, time
of harvest, and deterioration during cane delays. These two groups
may influence the process efficiency adversely, as they sustain sucrose
crystallization (Morel du Boil, 1995; Ravelo etal., 1991).
Table 8.3 exhibits the inorganic compounds present in mixed juice
(consisting of water and dissolved ions) as well as the organic compo-
nents. During processing, the phosphates, magnesium, and silica are
removed while other ions remain in solution. The cane variety and soil
condition determine the mineral content of juice (McKaig and Fort,
1938). Ash values (in literature) must be compared with care, as obtained
values are altered with ashing techniques and temperatures employed.
The mixed juice is a concoction containing organic acids, com-
prising of amino acids (nitrogenous kind), and nonnitrogenous
acids. They have been elicited in Tables 8.4 and 8.5. Albeit in small
proportion, the organic acids impart the juice its natural pH (5.2–5.4).
Moreover, they allow the juice the absorbance of sizeable quantities of
base (for instance, lime) with negligible change in pH. This phenom-
enon is referred to as buffering capacity and is attributed to the pres-
ence of aconitic acid (two to three times exceeding in concentration
than all acids combined). The recorded levels of acetic and lactic ac-
ids pertain to juice prior to its degeneration. Under liming conditions,
the acetic acids are enhanced three- to fourfolds within the sample
of diffuser juices (Munsamy and Bachan, 2006; Beckett and Graham,
1989). The liming environment and high pH catalyzes the hydrolysis
of acetyl groups of hemicellulose within bagasse, thus forming acetic
acids. Lactic acid levels serve as hygiene/sanitation sensors at juice
mills, as the said acid is a metabolite for thermophilic bacteria (for
Table8.2 Carbohydrates Composition
in Sugarcane Juice
Carbohydrates Concentration
Monosaccharides Glucose
Fructose
0.26–0.33
0.26–0.33
Disaccharides Sucrose 9.6–10.9
Oligosaccharides 1-Kestone
6-Kestone
Neo-ketose
Theanderose
0.26–0.33
0.03–0.5
Polysaccharides 0.3–1.3
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 237
Table8.4 Nonnitrogenous Organic Acids
Compositions of the Sugarcane Juice
Acids Concentration (ppm/Bx)
Natural Oxalic
Citric
Tartaric
Malic
Aconitic
Succinic
Glycolic
40–200
900–1800
10–180
1200–1800
5000–8000
100–200
Trace–150
Formed during processing Lactic
Acetic
250–670
200–300
Table8.3 Mineral Concentration
of the Sugarcane Juice
Constituents Concentration (Bx%)
Cations Potassium (K2O)
Sodium (Na2O)
Calcium (CaO)
Magnesium (MgO)
Iron (Fe2O3)
Aluminum (Al2O3)
Copper (CuO)
Zinc (ZnO)
Manganese (MnO)
Cobalt (CoO)
Silicon (SiO2)
0.77–1.31
0.01–0.04
0.24–0.48
0.10–0.39
0.006–0.04
0.005–0.17
0.002–0.003
0.003–0.012
0.007
0.00007
0.016–0.101
Anions Chloride (Cl)
Phosphate (P2O4)
Shulfate (SO4)
0.16–0.27
0.14–0.40
0.17–0.52
238 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
instance, Bacillus). The juices, once contaminated indicate a level of
over 1500 ppm/Bx of lactic acids, in contrast to accepted normal levels
of 300 ppm/Bx (McMaster and Ravno, 1975). Lactic acid production
indicates loss of sucrose to an extent that for one part of lactic acid pro-
duction, about —one to four parts sucrose is deteriorated. The juice
extraction from the noble cane leads to the presence of free amino ac-
ids in juice. The juice also encompasses trace levels of fats, waxes, and
phosphatides. These trace constituents appear by interaction from
cane leaves and rind (forming 0.1% of brix). Clarification methods al-
low for removal of all unwanted materials (Honig, 2013).
8.4.1 Vitamins
This chapter addresses some studies directed toward vitamin con-
tent of ScJ and resultant commercial beverages. The vitamin B and
D potency determining experiments showed a lack of antiscorbutic
value of ScJ. Research carried out by Delf indicated a low quantity of
antineuritic vitamin. Interestingly, the said vitamin exceeds in value at
upper sections of cane stalks compared to lower portions. Moreover,
the juice obtained by subjecting bagasse to high pressure contains a
higher value of antineuritic vitamin, in contrast with ordinary juice
(Sherman etal., 1922). The juice also encompasses small portions of
vitamin A, and trace levels of vitamin D. The studies carried out by
Nelson and Jones (1930) on ScJs showed that the vitamin C content
suffers a drop with time. The decrease in vitamin C level corresponds
to the storage method employed. At higher temperatures (25°C), the
vitamin showed a steep decrease, but at optimum temperature storage
Table8.5 Amino Acids Composition
of the Sugarcane Juice
Compounds % Dry Solid Protein
Amino acids Aspartic
Glutamic
Alanine
Valine
Aminobutyric
Threonine
Isoleucine
Glycine
All others
0.06
0.08
0.05
0.04
0.03
0.04
0.03
0.04
<0.03
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 239
(4°C), the decrease was slow. The storage method that allowed for
longest vitamin C retention was pasteurization at 90°C (for 5 min) fol-
lowed by storage at 4°C. Increasing the pasteurization time from 5 to
7 min burns the juice. The normal vitamin C quantity reported prior to
degeneration is 4.8 mg/mL (Nelson and Jones, 1930).
8.4.2 Nutrients
Studies directed at nutrient retention with time in ScJ were carried
out by Watanabe etal. (2016). Following a lapse of 3years, the most
abundant retaining ions were potassium (K+) and chloride (Cl−). The
anion and cation increase was negatively correlated with sucrose pro-
portion in juice. The two ions collectively accounted for more than
70% of ion concentration in juice. The most dominant cation K+ was
present in the range of 58.1–65.7 mM concentration, while most dom-
inant anion Cl− was present in the range of 35.2–39.7 mM. Following
these ions, the third most abundant quantity was of SO42−, indicating a
mean range of 13.8–16.1 mM. All ions apart from these were present in
concentrations lower than 10 mM.
Further studies, aimed at understanding ion concentrations and
electrical conductivity correlated with sucrose concentration were
carried out in 2013. A significant (1% level) negative correlation was
observed between concentrations of Na+, K+, and Cl− and electrical
conductivity stipulated against sucrose concentration. Similar stud-
ies, carried out in 2015 indicated negative correlations for ions K+, Cl−,
and EC but not Na+, when stipulated against sucrose concentration.
Interestingly, other ions exhibit a positive correlation against sucrose
concentration. The correlation varies for different ions at each year.
In all, 5% concentration was observed for PO43− in 2013, for Mg2+ in
2014 and 2015. 1% concentration was observed for Ca2+, PO43−, and
SO42− in 2015. In 2013, the strongest correlation with sucrose concen-
tration was observed for Cl− while in 2014 and 2015, this closest cor-
relation was replaced by EC. A low sucrose concentration was coupled
with high K+ and Cl− concentrations that were invariably dependent
on production areas. The EC showed strong positive correlation with
both these ions, and thus was employed as means of nutrient diagno-
sis. The studies recommended that potassium chloride fertilizer (rich
in K+ and Cl− ions) used to augment sugarcane production in Japan,
should be supplied in limited amounts following the period when EC
of ScJ during harvest is measured to be high (Watanabe etal., 2016).
Research aimed at observing the correlation between sodium levels
and other nutrients present in sugarcane clones during different stages
of growth was carried out by Thangavelu etal. (2003). A total of 30 sug-
arcane clones of Saccharum cultivars were employed. These clones
were studied during the growth stages from 6 to 13months at monthly
intervals. The analysis of sodium content was made at both immature
240 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
and mature crop phases. A low quantity of sodium was observed for
a high sucrose concentration. Thus, a good juice quality was found to
necessitate low sodium levels (consequently high sugars). A low so-
dium quantity in clones also exhibited greater purity and CCS% in the
juice. Nutrients like nitrogen, chloride, magnesium, potassium, sulfate,
calcium, as well as ash, colloids, EC, and reducing sugars exhibited a
negative correlation with sodium content too. All these factors taken into
consideration simultaneously prove that low sodium levels account
for better sugar production. The sodium levels vary greatly for differ-
ing varieties of clones as well as during varying stages of growth. The
sodium content ranged between 22 and 55 mg per 100 mL for different
varieties of clones. A decrease in sodium levels with increase in cane
growth was reported. At 6months, the cane sodium was observed to be
45 mg, and at 22months, only 27 mg sodium content remained. The
mature juice thus exhibited a lower concentration of sodium in contrast
with the immature juice (Rakkiyappan etal., 2003).
Further investigation of nutrient variation within ScJ was done by
Rakkiyappan et al. They employed 13 sugarcane clones at mid-late
stage, and studied obtained juice for chemical composition and tech-
nological aspects. An examination of mud volume, ash, phosphorus,
reducing sugars, and settling time for the juice was made. Significant
differences were observed in these parameters among different clones.
The pol percentage of cane, fiber percentage of cane, and juice volume
per kg of cane showed significant variations too. In contrast, the juice
mud volume, ash content, and settling time remained more or less
constant within clones. The clones that exhibited higher pol percent-
age of cane, phosphorus content, and juice volume were regarded as
better clones. A low content of potassium, fiber percentage of cane,
and reducing sugars was also an indicator of a better clone. Among
these, a high fiber clone 85 R 186 was identified as a promising candi-
date for cogeneration studies (Rakkiyappan etal., 2003).
8.4.3 Health Benefits
The juice of S. officinarum L, or sugarcane is a favored drink for
inhabitants of tropics and subtropics. It exhibits a plethora of health
benefits, owing to which, it is widely utilized in Ayurveda for curing
liver disorders and jaundice (Khan etal., 2015). The tropical sugarcane
is reportedly the richest in juice and the sweetest. The juice is a nutri-
tious product that is a healthy source for energy boost in body, as it
contains iron and carbohydrates (Walford, 1996). Rich in minerals and
organic acids, the juice strengthens the vital organs like kidney, stom-
ach, brain, eyes as well as sex organs. It is consumed during fevers
as it recovers protein loss (Singh etal., 2015). The febrile disorder is
treated with ScJ to curb the loss of protein and other food elements in
the body. The liberal intake of juice also aids in urination. The urinary
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 241
flow remains clear and kidney functions are augmented. The juice is
also valuable for treatments of acidity, complex ailments like nephri-
tis, cystitis, gonorrhea, and enlarged prostate. For augmented results,
it is consumed in combination with ginger juice, lime juice as well as
coconut water. The mixture of lime juice and ScJ is a home remedy that
fastens the jaundice recovery.
To obtain all desired health benefits of ScJ, it is imperative that it
is freshly obtained, clean, and prepared at a hygienic spot. In case of
contamination, the supporting effect of ScJ can be reversed (Soccol
etal., 1990), as the immune resistance is already suppressed during
diseases. Apart from ailments, the juice is also consumed directly from
cane to strengthen teeth and jaw muscles. The teeth are cleaned in the
process and vigorously used. In cases of low body nutrition, the ScJ
poses an effective remedy. Effective weight gain is attained through its
regular use (Kalpana etal., 2013).
8.4.4 Antioxidant Activity
Modern medicine has increasingly proposed phenolic compounds
in general and flavonoids in specific as an alternative treatment of
pathologies. Oxidative stresses are relieved through routine usage of
flavonoids such as apigenin and luteolin. A potent antioxidant agent
is present in the cinnamic acids such as caffeic acids. These effects
have been proven in different model systems. Lee etal. analyzed 700
plant extracts and investigates their antioxidant activity. Among these
samples, 28 extracts showed promising activity. The most potent of
the identified agents was apigenin from flavonoid constituents (Lee
etal., 2012). Cholbi etal. (1991) employed 35 phenolic compounds
to observe and analyze their inhibitory action against free radical-
induced microsomal lipid peroxidation. Among all studied agents, lu-
teolin and apigenin showed most promising activity. In light of these
investigations, sugarcane (being a rich reservoir of the polyphenolic
compounds) can be allocated as a natural antioxidant (Cholbi etal.,
1991). The phenolic composition and consequent antioxidant activ-
ity of sugarcane was observed by Abbas. Thirteen different varieties of
sugarcane were evaluated and compared for their inhibition of DNA
damage and anti-oxidation. 2,2-Diphenyl-1-picrylhydrazyl radical
(DPPH) assay was employed to study radical scavenging activities
in leaves and juices. The ScJ and leaves showed remarkable antioxi-
dant properties. The leaves exhibited IC50 values between 20.82 and
27.47 lg/mL whereas the juice gave values ranging from 63.95 to higher
than 200 lg/mL. Thus, it was proven that leaves and juice, inhibit DNA
damage induced by hydroxyl radical generated in Fenton reaction.
HPLC showed the presence of aglycone and glycosides within sug-
arcane leaves. The sugarcane infusion predominantly encompassed
of ferulic acid (14.63 ± 0.03 mg/g), cumaric acid (11.65 ± 0.03 mg/g),
242 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
quercetrin (10.96 ± 0.02 mg/g), caffeic acid (9.16 ± 0.01 mg/g), and
ellagic acid (9.03 ± 0.02 mg/g). Thus, this thorough evaluation of pro-
tective activity against DNA damage, phenolic, and flavonoid contents
establishes sugarcane as an ingredient of functional food. The sugar-
cane cultivars are a readily available natural antioxidant and protec-
tive agent against degenerative diseases (Abbas etal., 2014).
The remarkable antioxidant activity exhibited by sugarcane
was also investigated by Kadam etal. through different assays. The
oxygen radical absorbance capacity (ORAC); 2,2′-azobis-3-ethyl
benzthiazoline-6-sulfonic acid (ABTS); radical scavenging abilities
using 1,1-diphenyl-2-picrylhydrazyl (DPPH); ferric reducing antioxi-
dant power (FRAP); and protection of membranes evaluated by inhib-
itory effect over lipid peroxidation was analyzed through these assays.
In addition to these measurements, the phenol and flavonoid contents
were assessed. The samples were aqueous extracts of differing sugar-
cane cultivars. The results showed excellent antioxidant property as
well as inhibition of radiation-induced damage in pBR322 plasmid
DNA and E. coli cultures. These properties were attributed to the scav-
enging of free radicals by ScJ and reduction of iron complex. The juice
may also inhibit lipid peroxidation and is thus a beneficial food source
for enhanced health (Kadam etal., 2008).
In an interesting study, the ability of ScJ to impart its beneficial an-
tioxidant attributes to ice cream was assessed. In this study by Rahman
Ullah, the ice cream comprising of 13% sucrose was supplemented
with 20%, 40%, and 60% ScJ (82, 164, and 246 mL/L, treatments T1,
T2, and T3, respectively). The flavonoid contents of control, T1, T2,
and T3 ice-cream samples were evaluated at 0.18 ± 0.02, 0.51 ± 0.04,
0.92 ± 0.09, and 1.65 ± 0.14 mg of quercetin equivalents/mL, respec-
tively. The DPPH free-radical scavenging activity 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. In addition, 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. Thus, the supplementation inhibited
the unsaturated fatty acid oxidation during the storage period of 180.
Moreover, the sensory characteristic for the T1 and T2 treatment levels
remained unaltered (Ullah etal., 2015).
8.4.5 Anti-Neurointoxication Activity
The sugarcane (S. officinarum L) extracts were evaluated for phe-
nolic compound content as well the therapeutic influence by Duarte-
Almeida etal. (2006). Consolidating the previous studies, the samples
exhibited a range of phenolic molecules such as flavonoids and cin-
namic acids (luteolin, sinapic acids, apigenin, caffeic, tricin deriva-
tives, and isomers of chlorogenic acid) (Coutinho et al., 2016). The
identification and quantification of phenolic compounds was carried
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 243
out through analytical HPLC and photodiode array detection. These
assays confirmed the quantitative predominance of phenolic acids
(particularly hydroxycinnamic, caffeic, and sinapic acids) as well as fla-
vonoids (particularly flavones, such as apigenin, luteolin, and tricin de-
rivatives). These compounds accounted for a content of approximately
160 mg/L, the highest percentage (>10% of the total) being represented
by a tricin derivative. An invivo model of MeHgCl neurointoxication
was utilized to assess therapeutic influence of sugarcane extracts. The
extracts reduced the appearance of disease symptoms and progression
and affected weight gain, consumption of food, and mortality. In paral-
lel studies on spontaneous peroxidation in rat brain homogenates, the
extract exhibits a low IC50 for inhibition. The research consolidates the
perception that high percentage of anti-oxidative phenolic compounds
renders a therapeutic influence to ScJ in relative oxidative stress. In rat
brain homogenates, it was inhibited by the phenolic extract and exvivo
lipoperoxidation was significantly reduced, thus indicating therapeutic
application (Duarte-Almeida etal., 2006).
8.4.6 Antitumor Activity
In recent studies, the therapeutic application of sugarcane against
more complex and degenerative ailments has been assessed. The
therapeutic effect is attributed mainly to the dominance of flavonoids,
such as flavones naringenin, tricin, apigenin, and luteolin derivatives
(Harborne and Williams, 1988; Williams etal., 1996). These flavonoids
inhibit the degenerative process and disease development in cardio-
vascular diseases and cancer (García-Lafuente etal., 2009).
Tricin (3′,5′-dimetoxyapigenin) has been evaluated for its chemo-
preventive effect against murine gastrointestinal carcinogenesis and
has been approved for further clinical developments (Ninomiya etal.,
2011; Verschoyle etal., 2006). Tricin is present in dominant quantities
in monocotyledons. It has recently been reported to reduce (Cai etal.,
2004; Beatrice Magne Nde etal., 2015; Duarte-Almeida etal., 2007).
Apigenin is another flavone that has been assessed for its antitu-
mor activity in various systems. The bioactivity of tricin, apigenin,
and luteolin in combination could produce synergistic effects and is a
promising avenue for future research (Duarte-Almeida etal., 2006). In
ground-breaking research pertaining to flavones in sugarcane extracts,
Duarte-Almeida isolated and identified tricin-7-O-β-(6″-methoxy-
cinnamic)-glucoside and orientin through spectroscopic methods.
The isolated tricin acylated glycoside derivative was evaluated for its
antioxidant activity through DPPH assay. Reportedly, it exhibited an
influence higher than that of Trolox®. On several human cancer cell
lines, this compound exhibited a significant antiproliferative activity
invitro, showing greater selectivity toward cells of the breast resistant
NIC/ADR line (Duarte-Almeida etal., 2007).
244 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
Studies were carried out on commercial Brazilian hybrid vari-
ety of sugarcane by Alves etal. (2016). The assessment of nutrient
content allowed for isolation of steroids (stigmasterol, sitosterol,
and campesterol), phenolic acids (acids p-hydroxybenzoic,
p-hydroxycinnamic, vanillic, and ferulic acid), α-tocopherol, ter-
penoids, and β-carotene. Moreover, a novel flavonoid was identified
and termed as aglyconetricin (5,7,4-trihydroxy-3,5- dimethoxyflavone).
The hybrid extracts, in addition to containing novel flavonoids, also
exhibits the cytotoxic activity of mid-polarity against human cancer
cell lines. This cytostatic activity can be attributed to a large percent-
age of phenolic acids and the flavonoid tricin.
The Brazilian hybrid leaves and culms were utilized for ethyl ace-
tate. The methanol partition, hexane, and ethyl acetate were tested at
varying concentration against eight tumor cell lines employing a colori-
metric method for growth inhibition evaluation. The cytostatic activity
was pronounced in ethyl acetate extracts (ranging from 25.8 to 61.8 μg/
mL) and in ethyl acetate partition. Compared to these compounds, the
hexanic and methanolic fractions exhibited lower activity (inactivation
at GI50 > 250 μg/mL) for all observed cell lines. Thus, corroborating the
cytostatic influence of ethyl acetate and prioritizing it for further frac-
tionation. The fractioning indicated a dominance of flavonoid tricin in
the extract. Among the tumor cell lines [glioma (U521), breast (MCF-
7), resistant ovary (NCI/ADR-RES), kidney (786-0), lung (NCI-H460),
prostate (PC-3), ovary (OVCAR-3), and colon (HT29)], tricin showed
promising cytostatic activity against OVCAR-3 (GI50 = 41.1 μg/mL) and
NCI-ADR/RES (GI50 = 70.3 μg/mL). And among the non-tumoral cell
lines [human keratinocyte (HaCat)], tricin showed values comparable
to doxorubicin (GI50 = 69.6 μg/mL). These results established the che-
mopreventive activity of tricin and the inhibitory effects of sugarcane
extracts over cancer cell proliferation (Alves etal., 2016).
8.4.7 Antimicrobial Activity
The preservatives and synthetic pesticides form a part and parcel
of the modern day food processing/culturing. Besides being useful
for augmenting shelf life, these methods pose dire effects on human
health when used without regulation. In order to alleviate the un-
wanted spoilage, natural substances are being studied for their anti-
pathogenic activity. There is a need for antimicrobial substances that
can potentially replace conventional ones. Racowski designed a study
that examined antimicrobial activity of pasteurized ScJ (Saccharum
spp.) against fungi (Aspergillus sp. and Fusarium sp.).
The antimicrobial activity was assessed utilizing the percent growth
inhibition (PGI) values. The verification of PGI aids in the examina-
tion of colony-growth count inhibited, in comparison with the control
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 245
sample. The ScJ was employed in 90% dilution (with water) and ob-
served for 48 h of inhibitory action. A PGI of 84% was observed against
Aspergillus sp. While 41% PGI was seen against Fusarium sp. when ScJ
was diluted to 70% (Racowski etal., 2015).
Another process for observing antimicrobial activity and phyto-
chemical is the disc diffusion method and standard methods. The
aqueous ethanolic extract of S. officinarum exhibited a remarkable in-
hibitory action against gram-negative bacteria (E. coli and Pseudomonas
aeruginosa). In contrast, the inhibitory effect against gram-positive
bacteria (S. aureus) was observed to be minimal. The results indicate
a robust presence of flavonoids, tannins, saponins, and reducing sug-
ars within the extract, catalyzing the antimicrobial activity. Although
gram- positive bacteria show some resistance, the sugarcane plant bark
exhibits pronounced bactericidal activity against gram-negative bacte-
ria. Thus sugarcane derivatives can be used in bacterial growth control
and treatment of infections (Uchenna etal., 2015).
8.5 Gas Chromatography-Mass
Spectroscopy Analysis of Phytocomponents
in Juice Sample of Indian Cane: Saccharum
barberi
The biological activity of a plant is augmented through the presence
of naturally occurring phyto-components. These phyto- components
impart a myriad of activity, including the antifungal, anticancer, or
antidiabetic attribute to plants. These components thus bring about
chelation of free radicals and scavenging of useful substances. The
presence of phyto-components can be assessed through gas chroma-
tography (GC) as well as mass spectroscopy (MS).
MS identifies various components and isolates them, on the basis of
charged ion and mass to charge ratio. Gas spectroscopy simply segre-
gates the mixture into individual components. An analysis of sugarcane
cultivar Mungo 254 (S. barberi) for the phyto-component evaluation
gave the most dominant compound as sucrose (30.64%) with reten-
tion time 12.18. Pentanal, 2-methyl (0.10%) was the compound present
in lowest percentages, with 6.48 retention time (Sharma etal., 2015).
These compounds impart antimicrobial, antifungal, anticancer, anti-
oxidant, anti-mutagenic as well a hypercholesterolemic activity to
sugarcane extract (Table8.6). The n-hexane extract from the studied
cultivar gave a reported 30 phytochemical compounds. These were
represented by 30 individual peaks within the GC-MS chromatogram.
The highest concentration of sucrose (30.64%) gave retention time
of 12.18. 2-3-Deoxy-d-mannoic lactone gave a concentration of 18.77%
Table8.6 Pharmacological Activities of the Phytochemicals of the
Sugarcane
Substance Desired Pharmacological Activity References
2,5-Dimethyl-4-hydroxy-3(2H)-furanone Antimicrobial activity Sung etal. (2007)
Melamine Trypanocidal activity Stewart etal. (2004)
Tridemorph Antifungal activity Srinivasulu and Rangaswamy
(2006)
Pentanal, 2-methyl- Antimicrobial Jananie etal. (2011)
Levulinic acid Precursor to pharmaceuticals, plasticizers Riemenschneider and Bolt (2005)
4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl- Anticancer agent, antifungal activity Rajasekaran etal. (2012)
4-Hydroxydihydro-2(3H)-furanone Antifungal and antioxidant Mathur and Kamal (2012)
3Trifluoroacetoxy tridecane Antimicrobial activity Sarada etal. (2011)
1,2-Benzenediol Use as an antioxidant in electroplating baths, photographic
developer carcinogenic activity
Branch (2004)
Allyl acetate Fumigant activity Kalaiselvan etal. (2012)
2-Furancarboxaldehyde, 5-(hydroxymethyl)- Antifungal, antibacterial activity Oskoueian etal. (2011)
Salicyl alcohol Antibiotic resistance Cohen etal. (1993)
2,5-Pyridinedicarboxylic acid Anticancer agent Dixit and Singh (2012)
Ethanone, 1-(6,6-dimethylbicyclo[3.1.0]hex-2-en-2-yl)- Antifungal activity Behtoei etal. (2012)
Syringol Antioxidant activities Zeng (2011)
2-Methoxy-1,4-benzenediol Antibacterial, antidermatitic, antimutagenic, antioxidant,
antiseptic, fungicide, etc.
Sangeetha and Vijayalakshmi
(2011)
Sucrose Antihiccup, antiophthalmic, antioxidant, atherogenic, collyrium
demulcent, flatugenic, hypercholesterolemic, preservative,
triglycerigenic, uricogenic, vulnerary
Duke (2016)
3-Deoxy-d-mannoic lactone Antifungal activity Moharram etal. (2012)
n-Hexadecanoic acid Antiinflammatory Aparna etal. (2012)
9-Octadecenoic acid Antiandrogenic, allergenic, hypocholesterolemic Omotoso etal. (2014)
n-Octadecanoic acid 5-α reductase inhibitor, hypocholesterolemic Omotoso etal. (2014)
9,12-Octadecadienoic acid Anticarcinogenicantiatherogenic, antioxidant, anti-inflammatory Jain etal. (2012)
Oleic acid Treatment of skin papillomas Gustafsson etal. (2004)
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 247
with retention time 15.12. Furancarboxaldehyde 5-(hydroxymethyl)
was present in a concentration of 14.90% with retention time 14.90.
Lastly, octadecenoic acid, with a 13.10% concentration and retention
time of 18.13 was identified. Lower percentage components included
pentanal, 2-methyl (0.10%), syringol (0.22), oleic acid (0.20) with re-
tention time 6.48, 9.49, and 19.316, respectively.
The identified components pertain to different classes of esters,
acids, steroids, alkaloids, phytosterols, ketones, etc. Among the identi-
fied compounds, were 4H-pyran-4-one, 2,3-dihydro-3,5- dihydroxy-6-
methyl-, oleic acid, 2-desoxy-ribose, and n-hexadecanoic acid. These
compounds are present in higher levels compared to others, as is evi-
dent from their peak properties.
The components that are identified impart different biologi-
cal activities. The antioxidant function is imparted by syringol and
4-hydroxydihydro-2(3H)-furanone. The antimicrobial effect is con-
solidated through the presence of tridemorph, pentanal, 2-methyl,
4H-pyran-4-one, 2,3,dihydro-3,5-dihydroxy-6-methyl-, 4-ydroxydihydro-
2(3H)-furanone, 2-furancarboxaldehyde, and 5-(hydroxymethyl)-.
The hypocholesterolemic, antioxidant, nematicide, pesticide, antian-
drogenic, hemolytic, and 5-alpha reductase inhibitor activities are
brought about by n-hexadecanoic acid. Skin papilloma treatment is
augmented through oleic acid. Antitumor and anticancerous activity
have been demonstrated by 2-benzenedicarboxylic acid and palmitic
acid. The vasodilator activity during heart failure is exhibited by iso-
sorbidedinitrate. For lower plasma cholesterol levels, the phytocompo-
nent stearic acid is employed. Trypanocidal activity is demonstrated
by melamine, anti-adipogenic actions are shown by 1,2,3-propanetriol
and 1-acetate. Phyto-component that displays carcinogenic activity is
1,2- benzenediol. Lastly, levulinic acid acts as a pharmaceutical precur-
sor. Thus, a plethora of identified phyto-components displays various
significant biological uses.
8.6 Hepatoprotection Activity
The sugarcane extract has been observed to curb hazardous side
effects of lifesaving drugs. For instance, tuberculosis treatment in-
cludes a significant drug isoniazid (INH). Isoniazid reportedly causes
acute liver damage that can be fatal when left untreated. This hepa-
totoxicity induced by a lifesaving drug can be curbed by ScJ usage, as
shown by studies on male albino mice. This evaluation carried out by
Khan etal. investigated oxidative liver injury caused by INH in mice
and the damage-inhibitory effect of S. officinarum L. juice used in
conjunction with the drugs (Khan etal., 2015). The laboratory sam-
ple encompassed of 30 mice divided into three groups designated at
one control (A) and two experimental groups (B and C). All groups
248 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
contained 10 mice. The experimental group B received 100 mg/kg
INH per day orally whilst C received INH in conjunction with 15 mL/
kg S. officinarum L. juice, per day. The process was carried out over a
period of 30days, following which, blood samples from group B and C
were collected through cardiac puncture under anesthesia. Moreover,
the liver in each sample was taken out for microscopic evaluation. The
group B or INH treated mice exhibited dangerously high levels of se-
rum alanine transaminase (ALT), aspartate aminotransferase (AST),
alkaline phosphatase (ALP), and total bilirubin levels (mean ± SEM).
The group C, or INH + S. officinarum L. juice treated mice showed re-
duced levels of the biochemical parameters.
Alternatively, the histopathological analysis of liver structure in
all groups showed normal livers in control group (A), damaged livers
in INH treated group (B), and significantly recovered livers in INH+
S. officinarum L. juice treated group (C). The third group showed
intact histological structure, which was a very promising result. The
hepato-protective effect of S. officinarum L. juice can be attributed
to antioxidant flavanoids and anthocyanins. The INH induced liver
damage can be curbed by coadministration of S. officinarum L. juice
(15 mL/kg bw) to reduce the oxidative stresses (Khan etal., 2015).
8.7 Sugarcane Extract as a Sports Beverage
ScJ is widely popular as an energy-boosting beverage in trop-
ical Asian regions. But the studies that evaluate and establish its
performance-enhancing effect are negligible. A recent study aimed
to assess the sports performance and exercise metabolism in athletes
that consumed the juice, in comparison with commercial beverages
and plain water (PW). The results indicated that a ScJ is equally effec-
tive as commercial sports drink (SpD) during comfortable exercising
environment (<30°C). As a postexercise rehydration drink, the ScJ sur-
passed both commercially designed drinks and PW.
The muscle glycogen resynthesis was observed to be enhanced by
ScJ. Studies encompassing 15 young male athletes (18–25years) asked
to exercise (cycling) till the point of volitional exhaustion at 70% VO2.
The athletes were presented PW at regular intervals during trial 1,
commercial SpD during trial 2, and ScJ during trial 3. An equal quan-
tity of drink, stipulated at 3 mL/kg/BW of 6% of carbohydrate (CHO)
fluid was consumed by athletes every 20 min in all trials. At every inter-
val, the blood sample from athletes was obtained to measure their he-
matological parameters. During the recovery process, a 200 mL of 9%
CHO fluid was consumed by athletes and blood samples were drawn
at 5, 10, and 15 min interval. The glucose levels in blood were observed
to be enhanced significantly (P < 0.05) with ScJ intake. In contrast, SpD
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 249
and PW intake did not increase this parameter significantly. But the
total exercise time, heart rate, blood lactate, and plasma volume was
almost equivalent with intakes of different fluids. Thus, ScJ is assessed
as an equally effective fluid, and a more potent rehydration drink com-
pared to SpD and PW (Kalpana etal., 2013).
8.8 Therapeutic Attributes of Dominant
Sugarcane Derivatives
The dominant sugarcane derivatives include jaggery and sugar.
Sugar is produced through a complex manufacturing process that
employs a myriad of chemicals. The white sugar production utilizes
lime, bleaching agents, sulfur dioxide, phosphoric acid, and viscos-
ity reducers. Jaggery on the hand utilizes no chemicals during the re-
fining stages. Thus, white sugar is non-medicinal and only used as a
sweetener, whilst jaggery exhibits medicinal attributes. Also denoted
as “medicinal sugar,” jaggery is particularly potent against dry cough,
sputum alleviation, constipation, and indigestion.
An interesting feature of sugarcane derivates is its enclosure in
ancient manuscripts. These accounts from 2500 years back, speak
highly of sugarcane for its treatment of rheumatic ailments, afflictions
of bile, blood purification, and nutritive characteristics (Karthikeyan
and Samipillai, 2010). Jaggery demonstrates a high-order preventive
action against smoke-induced lesions in lungs. The work-place haz-
ards of industry dealing with smoke and dusty environments can be
avoided by using jaggery. The laboratory tests on rats showed that
turbinado sugar translocated coal particles from rat lungs to tracheo-
bronchial lymph nodes (Seguí etal., 2015).
8.9 Health Significance of Jaggery
Jaggery, also known as Panela, is a rich source of minerals, pro-
teins, and vitamins. These nutrients form the essential constituents of
a healthy diet. Jaggery, in contrast with white sugar, contains a robust
quantity of iron and copper percentage (Seguí etal., 2015). The liberal
vitamin content makes jaggery a superior class of natural sweeteners.
An established blood-purifying agent among tropical inhabitants, it is
classified as an energy food that regulates body functions. The vital
organs retain optimum function through regular jaggery use. It con-
tains vitamin B complex in 1 g/kg concentration, calories in 19 cal/
tbsp, folic acid in 1 mg/kg, calcium in 5 g/100 g, and iron in 1 mg/g
concentration.
250 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
8.10 ScJ in Recombinant Protein
Technology
The recombinant proteins are the scientifically produced, en-
hanced protein variants. With established exceeding efficiency for
treatment of a plethora of diseases, these are designated as the medi-
cal magic bullets of the future. The demonstrated potential has led to
an extensive use of recombinant proteins in food processing and ther-
apeutic industries. Among many uses is the wide-scale production of
recombinant protein, insulin, for treatment of diabetes. In addition,
more than 300 recombinant proteins are undergoing clinical trials to
form a part of approved therapeutic treatment for complex diseases
like cystic fibrosis and cancer. These fast-paced developments are still
prone to challenges of cost effectively and safety. It is imperative for
recombinant proteins to be a safer and cheaper alternative if they ever
are to be commercialized. Splicing genes and gene combinations into
organisms that are induced to produce recombinant proteins is the
most popular production method.
Sugarcane (Fig. 8.5) is poised to be an ideal candidate for bio-
pharming owing to its rapid growth cycle, and large biomass. The
recombinant protein production can also benefit from sugarcane’s
storage tissue, as well as the efficient carbon fixation pathway. The
Fig.8.5 Steps involved in recombinant protein production in sugarcane (Mohan, 2017).
Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES 251
recombinant proteins can be easily harvested from sugarcane by
crushing the cane to obtain juice. A large proportion of storage paren-
chyma cells in sugarcane stem is taken up by vacuoles, hence provid-
ing well-developed storage system. The lytic vacuoles can be targeted
for production of high-quality proteins that can easily be extracted and
purified from the juice. Previously no vacuolar targeting sequence was
identified to link heterologous protein storage in sugarcane vacuoles.
A recent study identified the N-terminal 78-bp-long putative vacuolar-
targeting sequence in Triticum aestivum 6-SFT (sucrose: fructan
6-fructosyl transferase). This sequence was a part of the N-terminal
domain of unknown function (DUF). The study exhibited targeting of
green fluorescent protein (GFP) to transgenic sugarcane vacuoles. The
generated transgenic had a gene coding for GFP fused with N-terminal
(vacuolar targeting determinant). The gene production was enhanced
by a strong constitutive promoter (Port ubi882).
Another transgenic sugarcane variant produced in the study in-
cluded lytic vacuole targeted with His-tagged β-glucuronidase (GUS)
and aprotinin. The subsequent isolation and purification of these pro-
teins from sugarcane was done and compared to commercial market
samples. Thus, a localized production of r-proteins was attained that
gave a high yield, purified by market standards through simple steps.
The successful generation of transgenic sugarcane variant provided
a model for protein harvesting with pharmaceutical and therapeutic
applications. The medicinal proteins, oral vaccines, or intermediate
proteins can be produced through this model. The model has demon-
strated successful production of recombinant β-glucuronidase (GUS)
protein. The yield of this partially purified, vacuole targeted protein
was 1 mg/mL of juice. The yield was robust, as 1 kg of stalk synthesized
600–650 mL of juice with an estimated purity of protein at 70%.
Another lucrative factor regarding ScJ is that it contains scanty
amounts of proteins originally (about 0.04%) and thus purification of
heterologous proteins is easier. The expression of these proteins is ro-
bust, thus yield is high. The cells in mature cane contain 80%–85% area
of vacuoles. The large storage target allows for the production of un-
conventional phytotoxic proteins as well, that can be isolated. As with
traditional transgenic organisms, the biosafety issues of sugarcane
stalks are low, owing to the vegetative production of the plant. The
variety of proteins that can be produced through this model is exten-
sive and diverse. This model presents a novel harvest method of direct
delivery of protein through consumption of juice. The juice remains
palatable, thus nutraceuticals can be obtained directly (Palaniswamy
etal., 2016).
Banking on the recent developments, three prospective avenues
of exploitation remain for future research. The thorough and exten-
sive understanding of all components of compounds present in sug-
arcane juice. A precise identification will open doors for exploitation
252 Chapter 8 PHYSIOCHEMICAL CHARACTERISTICS NUTRITIONAL PROPERTIES
of metabolic pathways of the promising components. Second, the
components of unrefined sugarcane yield, such as jaggery can be tar-
geted for phytochemical analysis. This will allow an in-depth analysis
of thermostable components of the ScJ. Lastly, the third avenue in-
cludes a phytopharmacological evaluation of sugarcane derivatives.
Despite a large number of identified products from sugarcane, their
phytopharmacological examination remains a neglected area.
8.11 Conclusion
The chapter covered phytochemical and pharmacological research
pertaining to sugarcane extract. Following the trail of the traditional
Ayurvedic system of medicine, the modern clinical trials have now, a
clear evidence of therapeutic activity of the noble cane crude extract.
The status of ScJ as a nutritional beverage is well established owing
to the presence of variable contents of hydrophilic components. The
exhibition of biological activities has rendered this extract a prom-
ising therapeutic agent for future studies. The unrefined products of
sugarcane, along with its extract are the richest source of phenolic
compounds. The phenolic acids, glycosides, and flavonoids together
impart the pharmacological applicability to the juice. The unrefined
products include jaggery, molasses, and brown sugar, whereas the
crude extract includes 70%–75% of water. The presence of lipophilic
compounds in the ScJ is highly improbable. As corroborated by recent
research, the scope for the presence of novel compounds and flavones
in hybrid sugarcane species is very likely, opening further avenues of
biological activity. The sugarcane resource is abundant and cost effec-
tive. Although the S. officinarum species has exhibited the presence of
carcinogenic compounds (polycyclic aromatic hydrocarbons), there
is a need for advanced studies to corroborate the presence of these
hydrocarbons.
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