Investigating the stability of antioxidant compounds in sugarcane juice during processing

Abstract

This study investigates the stability of antioxidant compounds in sugarcane juice during various processing stages. The antioxidant properties of sugarcane juice are well-documented, but the impact of processing on these beneficial compounds requires detailed analysis. This research evaluates the changes in antioxidant activity and specific antioxidant compounds, including phenolics and flavonoids, during pasteurization, refrigeration, and storage. The results highlight the significance of optimizing processing conditions to retain the health-promoting properties of sugarcane juice.