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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 51-61
DOI: https://doi.org/10.20546/ijcmas.2017.607.007


GC-MS Analysis of Phyto-Components in Raw and Treated Sugarcane Juice
P. Rajendran1*, R. Bharathidasan1 and K. Sureshkumar2
1Department of Microbiology, Maruthupandiyar College, Thanjavur-613403, Tamil Nadu, India
2Department of Food Biotechnology, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Thanjavur,613 005, Tamil Nadu, India
*Corresponding author
Abstract:

Sugarcane (Saccharum officinarum) is the major cash crop of the Indian tropical and sub-tropical region. Mostly, the foremost part of Indian economy is based on sugarcane crop, which is cultivated in major state of India. Phyto-components are the compound that occurred in plant naturally and play important role for biologically activity (antibacterial, anti-fungal, anti-cancer, anti-diabetic etc.), to prevent many diseases by scavenging and chelating the free radicals. Preservation of sugarcane juice was examined to reduce the spoilage and to increase the shelf life using natural preservatives. The preservation of the juice was carried out using ginger, neem, mint and black salt and stored under refrigeration temperature. In the present study, we identified the phyto-components presence in raw sugarcane juice and addition of additives such as ginger, lemon, mint and black salt of sugarcane juice through GC-MS analysis. In the raw sugarcane juice, it was identified that the major compound 5-Hydroxymethylfurfural (39.56%) with retention time 12.99 min and the minor compound was Isopropyl linoleate (0.88%) with 30.80 retention time. When compared to raw sugarcane juice, treated sugarcane juice has 9, 12, 15- Octadecatrienoic acid, 2,3-bis[(trimethylsilyl)oxy]propyl ester, (Z,Z,Z) (6.29%), 8H-Pyrano[3,4-b]pyrimido[5,4-d]furane, 5,6-dihydro-4-hydrazino-6,6-dimethyl-2-methylthio(6.01%), Ethanone, 1-(1a,2,3,5,6a,6b-hexahydro-3,3,6a-trimethyloxireno[g]benzofuran-5-yl)(1.43%), with retention time 36.60, 22.58 and 23.48 mins respectively. Significant compounds such as 1,8-Dioxa-5-thiaoctane, 8-(9-borabicyclo[3.3.1]non-9-yl)-3-(9-borabicyclo[3.3.1]non-9-yloxy)-1-phenyl- (0.16%) and Androstane-11,17-dione, 3-[(trimethylsilyl)oxy]-, 17-[O-(phenylmethyl)oxime], (3α,5α)- (0.17%) were also identified. the identified compounds having biological and pharmacological activity such as antimicrobial, antifungal, anticancer, antioxidant, antimutagenic and hypercholesterolemic properties. Hence the developed hurdle technology can be adopted to extend the shelf life of sugarcane juice.


Keywords: Saccharum officinarum, Natural preservatives, GC-MS, Phyto-component.
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How to cite this article:

Rajendran, P., R. Bharathidasan and Sureshkumar, K. 2017. GC-MS Analysis of Phyto-Components in Raw and Treated Sugarcane Juice.Int.J.Curr.Microbiol.App.Sci. 6(7): 51-61. doi: https://doi.org/10.20546/ijcmas.2017.607.007