Friday, July 11, 2008

RECOVERY OF ANTIOXIDANTS FROM MOLASSES


Teresita O. Macuro, Ma. Lucia C. Sanchez, Dida V. Gatanela, and Ma. Lourdes T. Escarrilla


ABSTRACT

Colorants of molasses are due to flavones, anthocyanins and phenolic compounds. They are phytonutrients which are responsible for giving plants (sugarcane) their odor, color and flavor. They also contribute to the plant’s natural defense system, protecting it from pests, viruses, bacteria and excessive sunlight. They could also prevent certain diseases in humans including cancer and heart disease. Phytonutrients are antioxidants which prevent or neutralize free radicals that damage the vital functions of cell structures with increase in age and cause a tremendous drain on the immune system.
Fermentation of molasses media was made for a period of one year. Sucrose and reducing sugar levels were monitored for alcohol and phenolics production. Sucrose was reduced to glucose and fructose and was further converted to alcohols and phenolic compounds. Alcohols were highly produced in high concentration molasses media for a longer period of fermentation while in low concentration molasses media, the amount of alcohols produced decreased. Phenolic compounds were initially present in molasses and they were continuously produced during the fermentation process. Phenolics could be removed completely from fermented media using sodium carbonate or sodium bicarbonate in the early fermentation period. The higher the concentration of molasses media, the higher the phenolic contents. The antioxidants formed in the fermented broth highly enhanced the shelf-life of molasses media by preventing molds and other microorganisms to grow.

http://www.sra.gov.ph/abstract/

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