Nutrient content in sugarcane juice

Nutrients in the juice more precisely represent the nutritional status of the whole plant. Juice quality depends on the amount and type of nutrients present in the juice.

Sugarcane juice is relished as a refreshing drink as it is nutritious and rich in vitamins, carbohydrates, and amino acids.

Sugarcane contains fructose and glucose and remains the cheapest energy giving crop. The presence of the flavonoids, phenolic acids, and several other phenolic compounds in sugarcane, allows for an antioxidant activity of its syrup and juices.

The flavonoid content in sugarcane juice (0.6 mg/mL) was found to be comparable to the levels in other food resources, such as orange juice and black tea.

The fresh sugarcane culms are ground to obtain the refreshing sugarcane juice. Consuming 100 mL sugarcane juice releases, 40 kcal energy, 10 mg calcium, 1.1 mg iron, and 6 μg carotene in the body.

The juice is a rich source of a variety of nutrients and has many health benefits. It is highly nutritious, containing natural sugars, several minerals, vitamins, amino acids, organic acids, starch, phosphatides, and gums. The juice is rich in calcium, chromium, cobalt, copper, phosphorus, magnesium, manganese, potassium, zinc, iron, vitamin (A, C, B1, B2, B3, B5 and B6).

The chemical profile shows that it contains 10%–21% nonreducing sugar, 13%–15% sucrose, 0.3%–3% reducing sugars, 10%–15% fiber, 0.5%–1% organic substances, 0.2% 0.6% inorganic substances, and 0.5%–1% nitrogenous bodies.

Sugarcane juice also has concentrations of poly nutrients, antioxidants, proteins, and soluble fiber.

The color components from sugarcane juice are classified into four major classes: plant pigments, polyphenolic compounds, caramels, and degradation products from the condensation of sugars with amines.
Nutrient content in sugarcane juice

Anthoxanthins in vegetables

The anthoxanthins are glycosides which in boiling with dilute acid yield one or two molecules of monosaccharides and a flavones or a flavone derivative such as flavonal, flavanonal, or isoflavones.

The anthoxanthins are dissolved in the plant’s cell sap and are water soluble unlike the carotenoid which are fat-soluble. They contribute the cream or white color of cauliflower, onions, white potatoes and turnips.

Anthoxanthins turn an undesirable yellow color in alkaline water, and can even change to blue-black or red-brown under excessive heating or in the presence of iron or copper.

A short cooking time is desired for the anthoxanthins pigment. Otherwise, with prolonged heat, the pigment turns into an undesirable brownish gray color. In acid environment, anthoxanthins becomes lighter.
Anthoxanthins in vegetables