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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #294159
Title: Postharvest accumulation of resveratrol and piceatannol in sugarcane with enhanced antioxidant activity

Author
item Boue, Stephen
item Shih, Betty
item BUROW, MATTHEW - Tulane Health Science Center
item Eggleston, Gillian
item Lingle, Sarah
item Pan, Yong-Bao
item Daigle, Kim
item Bhatnagar, Deepak

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/9/2013
Publication Date: 8/9/2013
Citation: Boue, S.M., Shih, B.Y., Burow, M., Eggleston, G., Lingle, S.E., Pan, Y., Daigle, K.W., Bhatnagar, D. 2013. Postharvest accumulation of resveratrol and piceatannol in sugarcane with enhanced antioxidant activity. Journal of Agricultural and Food Chemistry. 61:8412-8419.

Interpretive Summary: Sugarcane was used to produce the two plant bioactive compounds called piceatannol and resveratrol. Resveratrol is found in grapes and wine, and promotes health. Both compounds were identified in cut sugarcane after incubation at room temperature for 3 days. Low amounts of piceatannol and resveratrol were detected at Day 3. At Day 7 of incubation, high concentrations of piceatannol and resveratrol were produced. Sugarcane juice obtained from cut sugarcane that was incubated for 7 days contained high levels of piceatannol and resveratrol. Although high stilbene concentrations were determined in one sugarcane variety, two other varieties displayed lower stilbene concentrations after incubation for 7 days. The total phenolic content (TPC) and antioxidant activities of incubated sugarcane extracts were determined. The total phenolic content and antioxidant activities were highest in sugarcane extracts that were incubated for 7 days. This study identifies stilbene-enriched sugarcane that fits into a new subclass of health-promoting functional foods that are engineered postharvest to produce increased levels of health promoting compounds, which can be readily incorporated into food products.

Technical Abstract: A new plant source, sugarcane, was used to produce the stilbenes piceatannol and resveratrol. Both stilbenes were identified in sugarcane billet stalks (12 mm) after incubation at room temperature for 3 days. Low concentrations of piceatannol (30.6 ug/g) and resveratrol (12.3 ug/g) were detected at Day 3. At Day 7 of incubation, higher concentrations of piceatannol (1659 ug/g) and resveratrol (73 ug/g) were produced. Sugarcane juice obtained from billets that were incubated for 7 days contained high levels of piceatannol (8.5 mg/L) and resveratrol (1.2 mg/L). Although high stilbene concentrations were determined in the sugarcane variety L 97-128, two other varieties (Ho 95-988 and LCP 85-384) displayed lower stilbene concentrations after incubation for 7 days. The total phenolic content (TPC) and antioxidant activities of incubated sugarcane extracts were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reduced antioxidant power (FRAP). The total phenolic content and antioxidant activities were highest in sugarcane extracts that were incubated for 7 days. This study identifies stilbene-enriched sugarcane that fits into a new subclass of health-promoting functional foods that are engineered postharvest to produce increased levels of health promoting compounds, which can be readily incorporated into food products.