Please use this identifier to cite or link to this item:
|Abstract:||The present work reports amounts of flavonoids and phenylpropanoids of culms of three sugarcane varieties and of raw juice, syrup, molasse and VHP sugar. The antioxidant activity of those materials was evaluated by the DPPH and -carotene/linoleic acid methods. The predominant phenolics in culms were phenylpropanoids (caffeic, chlorogenic and coumaric acids), while flavones (apigenin, tricin and luteolin derivatives) appeared in lower amounts.|
|Appears in Collections:||NPARR Vol.2(2) [April 2011]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.