Dietary antioxidants help to protect tissues and cells against the harmful effects of free radicals. At present, numerous preparations extracted from natural sources are available to the public as dietary supplements. In this paper, four sugarcane-based products and one corn liquor-based product on the USA market are selected and characterized by their composition and antioxidant capacity. It is found that the antioxidant capacity of the five products correlates very well with their color. Sugarcane juice clarified with two different procedures and concentrated under vacuum are then analyzed in terms of antioxidant capacity. The results show that neither the lime nor the soda ash clarification measurably reduces the antioxidant capacity. The effects of different separation methods for colorants on the antioxidant capacity are finally analyzed.
NETL
NSTL
万方数据
维普
