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Plant Foods Hum Nutr. 2006 Dec;61(4):187-92. Epub 2006 Nov 22.

Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice.

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Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil.


Phenolic compounds in sugar cane (Saccharum officinarum L.) juice were identified and quantified by analytical high performance liquid chromatography and photodiode array detection, showing the predominance of flavones (apigenin, luteolin and tricin derivatives), among flavonoids, and of hydroxycinnamic, caffeic and sinapic acids, among phenolic acids, representing a total content of around 160 mg/L. A tricin derivative was present in the highest proportion (>10% of the total). The phenolic extract obtained from sugar cane juice showed a protective effect against in vivo MeHgCl intoxication and potent inhibition of ex vivo lipoperoxidation of rat brain homogenates, indicating a potential use for beneficial health effects and/or therapeutic applications.

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