Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage.
Extracts were obtained from molasses, a byproduct of the sugar industry, via a number of chromatographic steps. Their antioxidant capacity was studied, including the inhibitory effect upon DNA oxidative damage; the phenolic compound profile thereof was ascertained as well. Two extracts exhibited significant antioxidant features, expressed by their capacity to decolorize ABTS radical cation and to scavenge hydroxyl free radicals (via deoxyribose assay). Those 2 extracts also brought about protection against induced DNA oxidative damage (via decreasing DNA scission, as assessed by electrophoresis). The phenolic compounds syringic acid, p-hydroxybenzoic acid, vanillic acid, p-hydroxybenzaldehyde, and ferulic acid were positively identified and quantified.
Guimarães
Carla M
CM
Escola Superior de Biotecnologia, R. Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal.
Gião
Maria S
MS
Martinez
Sidónia S
SS
Pintado
Ana I
AI
Pintado
Manuela E
ME
Bento
Luis S
LS
Malcata
F Xavier
FX
D000975:Antioxidants / Q000378:metabolism / Q000494:pharmacology*; D004249:DNA Damage / Q000187:drug effects*; D016166:Free Radical Scavengers; D008965:Molasses; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis* / Q000494:pharmacology; D010936:Plant Extracts / Q000378:metabolism / Q000494:pharmacology*
D000975:Antioxidants; D016166:Free Radical Scavengers; D010636:Phenols; D010936:Plant Extracts