Total phenolic,chromium contents and antioxidant activity of raw and processed sugars  

作　　者：Munawar Iqbal MAfzal Qamar Tanveer H.Bokhari Mazhar Abbas Fida Hussain Nasir Masood Ali Keshavarzi Naseem Qureshih Arif Nazir 

机构地区：[1]Department of Chemistry,The University of Lahore,Lahore,Pakistan [2]Government Postgraduate College Samanabad,Faisalabad,Pakistan [3]Department of Chemistry,Government College University,Faisalabad 38000,Pakistan [4]Institute of Molecular Biology and Biotechnology,The University of Lahore,Lahore,Pakistan [5]Department of Botany,Qurtuba University of Science and Information Technology,Peshawar 25100,Pakistan [6]Department of Environmental Sciences,COMSATS Institute of Information Technology,Vehari 61100,Pakistan [7]Laboratory of Remote Sensing and GIS,Department of Soil Science Engineering,University of Tehran,Karaj 31587-77871,Iran [8]Department of Chemistry,Karakoram International University,Gilgit 15100,Pakistan

出　　处：《Information Processing in Agriculture》2017年第1期83-89,共7页农业信息处理（英文）

摘　　要：Processing improves the visual quality of food;however,the ingredient and nutritional values may alter.In present study,the sugar samples(refined,raw,gur(Jaggery/jaggeree)and molasses)were collected from 20 different agro-climatic regions of Pakistan and analyzed for the chromium concentration,total phenolic and antioxidant activity,in order to evaluate the processing effect.The concentration of Cr was determined by digestion method using atomic absorption spectrophotometer,while antioxidant activity was determined by DPPH(1,1-diphenyl-2-picrylhydrazyl)and reducing power.It was observed that chromium content in Jaggery was 74%higher than raw sugar,while molasses showed 21.27%higher concentration versus jaggery.The total phenolic contents were found considerably higher in molasses(3751 lg GAE/g)followed by Jaggery(3285 lg GAE/g),raw sugar(27.75 lg GAE/g)and refined sugar(23.81 lg GAE/g).The DPPH scavenging activity and reducing power was also found dependent to sugar type.Form results,it can be concluded that processing significantly affected the chromium contents,total phenolics and antioxidant activity.

关 键 词：Processing effect Sugars Total phenolics Antioxidant activity Chromium contents Diabetes mellitus 

分 类 号：TG1[金属学及工艺—金属学]