To Evaluate In Vitro Antioxidant Property Of Sugarcane ( Saccharum Officinarum L ) Peel

Abstract

The  Sugarcane  (Saccharum officinarum L.) is  a  widely  distributed  plant.  It  is  an important  source  for  sugar  and  raw  material  for  alcohol  production.  In  the  present study,  sugarcane  peel  was  used  as  a source  for   anthocyanin  extraction.  Anthocyanins  are natural  pigments,   which  are responsible  for  red,  purple  and  blue  colours   in  parts  of the  plant.  It  belongs  to  a major  flavonoid  class  which  has  strong  antioxidant  activity. In the present scenario, there is a rising demand for natural sources of food colorants with nutraceutical benefits. So the present research focus on the antioxidant activity of anthocyanin extracted from sugarcane peel. Antioxidant assays were analysed by DPPH, hydroxy radical scavenging, reducing power, metal chelating, hydrogen peroxide, deoxyribose degradation (site specific & non -site specific) and ABTS assays. From the results, it was confirmed that anthocyanin extracted from sugarcane peel has potent antioxidant properties. Finally, ensure that the anthocyanin extracted from sugarcane peel replace many synthetic food colorants and chemical antioxidants.