ELUCIDATION OF COLOR REDUCTION INVOLVING PRECIPITATION OF NON-SUGARS IN SUGARCANE (SACCHARUM SP.) JUICE BY FOURIER-TRANSFORM ION CYCLOTRON RESONANCE MASS SPECTROMETRY

Author(s)

De Souza Sartori, Juliana Aparecida ^[1] ; Galaverna, Renan ^[2] ; Eberlin, Marcos Nogueira ^[2] ; Correa, Nathalia Torres ^[1] ; Mandro, Juliana Lorenz ^[1] ; De Aguiar, Claudio Lima ^[1]

Affiliation

^[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Lab Hugot Tecnol Sucroderivados, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Estadual Campinas, Inst Quim, Lab Thomson Espectrometria Massas, Campinas, SP - Brazil

• Document type: Journal article
• Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 39, n. 6, p. 1826-1831, DEC 2015.
• Web of Science Citations: 4

Abstract

This work aimed to evaluate the effect of hydrogen peroxide on the composition of sugarcane juice through mass spectrometry. The sugarcane juice was treated with different doses of hydrogen peroxide (1,000 and 50,000 ppm) and samples were collected during 2 h. The color reduction occurred only at a dose of 50,000 ppm and the peroxide promotes sedimentation of non-sugars in sugarcane juice under the conditions studied as there was increased relative abundance of sucrose within the ranges with increased reaction time. (AU)

• FAPESP's process: 12/15618-7 - Chemical kinetic of decay of ICUMSA colour of sugarcane juice by oxidation reaction with hydrogen peroxide in reactors of homogeneous phase
• Grantee: Juliana Aparecida de Souza Sartori
• Support Opportunities: Scholarships in Brazil - Master