Análise físico-química e potencial bioativo de extratos de canas-de-açúcar de variedades produzidas no sul do RS

Abstract

Brazil is the world leader in sugarcane production, and the sugarcane produced is mainly used for the production of sugar and ethanol, with the Southeast and Central- West regions standing out in the production of sugar and ethanol, respectively. In Rio Grande do Sul, family farming is responsible for the cultivation of the crop, with production mainly aimed at local consumption and artisanal products. The quality of sugarcane juice is influenced by several factors, such as variety, climate and cultivation practices. Rio Grande do Sul has adverse climate conditions, such as low temperatures, which can be addressed in sugarcane cultivation. Therefore, the sugarcane genetic improvement program is essential for the adaptation of cultivars to different environmental conditions. This study aims to analyze the physical-chemical composition, mineral profile, bioactive compounds and antioxidants of the extract from sugarcane varieties grown in the region of the fifth district of Canguçu/RS. In general, sugarcane extracts contain high levels of sugar, with sucrose levels ranging from 15.71% to 19.57%, and glucose levels ranging from 3.33% to 6.07%. On the other hand, they presented low levels of proteins (0.16% to 0.17%), ash (0.20% to 0.32%) and dietary fiber (0.01% to 0.08%). In terms of minerals, significant levels of potassium (27.70 to 48.97 mg/100 ml) were included, supplemented by calcium (3.92 to 13.72 mg/100ml), magnesium (3.07 to 11.37 mg/100ml) and zinc (0.07 to 0.20 mg/100ml). A notable antioxidant activity was also observed due to the presence of total phenolic compounds, which ranged from 150.07 to 234.06 mg EAG/100mL, these values corroborate with high values in the ABTS (5.17 to 60.54) and FRAP (113.25 to 180.79) analyses. In general, the RB867515 variety presented a high sucrose content and high antioxidant potential, characteristics developed for the sugar and alcohol industry. The color of the extracts varied between shades of green and yellow, with filtration being a determining factor in reducing darkening and improving product quality. In the nutritional aspect, the RB987935 and RB925345 varieties present a high content of nutrients and fast-absorption carbohydrates, making them viable energy options for consumption.