A new fermented beverage from sugarcane (Saccharum officinarum L.) T molasses: Analysis of physicochemical properties and antioxidant capacity, and comparison with other industrial alcohol products

Abstract

A new alcoholic beverage made from sugarcane (Saccharum officinarum L.) molasses was studied and compared with analogous products. Three honey meads and two beverages obtained from sugarcane molasses were analysed for alcohol content, acidity, pH and reducing sugars. Extracts were obtained using a rotary evaporator, and tested for antioxidant capacity and total content of phenols, tannins and flavonoids. Antioxidant capacity was measured by DPPH, ABTS, DMPD and FRAP assays. Total phenol content was measured by the Folin-Ciocalteu test. Total tannin and flavonoid contents were measured by colorimetric methods based on (+)-catechin equivalents. The correlation between antioxidant capacity and total phenols was determined. The results obtained showed that the physical and chemical characteristics of sugarcane molasses mead were similar to those of beer. The sugarcane molasses meads had a higher antioxidant capacity than the honey-based ones, from which we conclude that the sugarcane molasses product is a new and interesting alternative.