Laboratório de Processos Industriais, Instituto Federal de Alagoas, Rodovia Joaquim Gonçalves s/n, Penedo, AL, CEP 57200-000, Brazil.
Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. dos Economistas s/n, Recife, PE, CEP 50740-590, Brazil.
Sci Rep. 2022 Nov 19;12(1):19922. doi: 10.1038/s41598-022-24455-4.
Phenolic compounds are natural dyes contained in sugarcane juice and represent an important parameter in industrial processing, as they significantly affect the color formation of raw sugar. This study investigated the relationship between color formation and phenolic compounds during a Very High Polarization (VHP) sugar manufacturing process, in which the RB92579 genotype represents about 50% of the processed sugarcane. The products evaluated during the industrial processing of sugarcane were: raw juice, mixed juice, lime-treated juice, clarified juice, syrup, massecuite, and VHP sugar. The polyphenols catechin (CAT), chlorogenic acid (CGA), caffeic acid (CAF), vanillin (VAN), syringaldehyde (SYR), p-coumaric acid (p-COU), coumarin (CUM), and rutin (RUT) were quantified by high-performance liquid chromatography (HPLC). The highest concentrations of CGA and SYR were obtained from the sucrose crystallization product (massecuite), similarly to the parameters of color, total phenols and the total polyphenol content. CGA was the predominant polyphenol in the samples of clarified juice, syrup, massecuite and VHP sugar, with the latter presenting concentrations above 50%. The presence of phenolic compounds provided different indices of color during the production process. In this context, chlorogenic acid (CGA) was the compound that presented the most expressive results, contributing significantly to the formation of color in sugarcane processing products, which is a fact that has not yet been reported in the literature. The color of the VHP sugar crystals also had a positive relationship with the concentration of phenolics, with greater evidence for CGA.
酚类化合物是甘蔗汁中含有的天然染料，是工业加工的一个重要参数，因为它们显著影响原糖的颜色形成。本研究调查了 Very High Polarization（VHP）制糖过程中颜色形成与酚类化合物之间的关系，其中 RB92579 基因型约占加工甘蔗的 50%。在甘蔗的工业加工过程中评估了以下产品：原榨汁、混合榨汁、石灰处理榨汁、澄清汁、糖浆、糖蜜和 VHP 糖。采用高效液相色谱法（HPLC）对儿茶素（CAT）、绿原酸（CGA）、咖啡酸（CAF）、香草醛（VAN）、丁香醛（SYR）、对香豆酸（p-COU）、香豆素（CUM）和芦丁（RUT）等多酚类物质进行定量分析。CGA 和 SYR 的最高浓度来自蔗糖结晶产物（糖蜜），与颜色、总酚和总多酚含量等参数相似。在澄清汁、糖浆、糖蜜和 VHP 糖的样品中，CGA 是主要的多酚，其浓度超过 50%。酚类化合物的存在在生产过程中提供了不同的颜色指标。在这种情况下，绿原酸（CGA）是表现最突出的化合物，对甘蔗加工产品颜色的形成有显著贡献，这一事实在文献中尚未报道过。VHP 糖晶体的颜色也与酚类化合物的浓度呈正相关，CGA 的证据更为明显。
