An Assessment of Physico-Chemical Properties, Micronutrients, Polyphenolic Profile, and Antioxidant Activity of Non-Centrifugal Sugar

Abstract

Jaggery, a non-centrifugal sugar (NCS), is regarded as a healthier option than refined sugar because of its non-sugar components. The study aimed to determine whether processing variation contributed significantly to changes in physical characteristics, polyphenolic contents, antioxidant activity, and mineral and vitamin contents. Total of 30 (16 blocks and 14 powder) NCS samples produced in two states of India were evaluated for sugars, moisture, ash, water activity, colour, total polyphenols and flavonoid contents, antioxidant activity, and mineral and vitamin contents. Profiling of polyphenolic compounds was conducted with liquid chromatography-mass spectroscopy. In vitro radical scavenging and ferric reducing power were evaluated for antioxidant activities using whole NCS samples. Block and powder samples were found to differ in terms of the micronutrient profile, total polyphenolic content, water activity, and colour index. A variation was also seen between the two selected regions of production in addition to variation within the same location. Several polyphenols, including maritimetin, prunitrin, and isoferulic acid, were found in few NCS samples. Variations among in vitro antioxidant activity could be correlated (r ≥ 0.5) to phenolics and flavonoids contents. Shelf-life assessment of representative NCS powder and blocks at two different storage conditions showed lower microbial stability of blocks compared to powders (p < 0.05). Therefore, NCS produced at the same unit during the same season cannot be considered as a standard composition of micronutrients and bioactives. This research provides more evidence demonstrating how the location, processing method, and sugarcane variety used can affect the nutritional profile of NCS and their potential health benefits.