Keywords:

Antioxidants

Total phenols

Fiber

Bagasse powder

Characterization of the physicochemical, bromatological properties, and antioxidant activity

of powdered sugarcane bagasse

Caracterización de las propiedades sicoquímicas, bromatológicas y actividad antioxidante del

bagazo de caña de azúcar en polvo

Caracterização das propriedades físico-químicas, bromatológicas e atividade antioxidante do bagaço

de cana em pó

Alanís Dorissel Cabrera Román

Maritza Elizabeth Velásquez Zambrano

José Patricio Muñoz Murillo

Rev. Fac. Agron. (LUZ). 2024, 41(2): e244114

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v41.n2.04

Food technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela.

Departamento de Procesos Agroindustriales, Facultad de

Agrociencias, Universidad Técnica de Manabí, Chone,

Ecuador.

Received: 26-01-2024

Accepted: 21-03-2024

Published: 19-04-2024

Abstract

By-products are currently considered important foods for human

consumption due to their large contribution of bioactive compounds.

The objective of the study was to characterize the physicochemical,

bromatological, and antioxidant properties of powdered sugarcane bagasse.

To obtain sugarcane bagasse powder (PBCA), samples were collected in three

artisanal sugar mills in the Junín canton, province of Manabí. The samples

were labeled under the codes; M1, M2, and M3. An analysis of variance

and Tukey’s test at 5 % signicance were applied. Statistical signicance

was determined between the samples evaluated, the results demonstrated a

variation in the physicochemical properties: pH (5.96 ± 0.01 – 7.14 ± 0.05);

acidity (0.09 ± 0.00 – 0.37 ± 0.00 %); moisture (5.05 ± 0.32 – 9.80 ± 0.68

%) and ash (1.94 ± 0.00 – 4.47 ± 0.02 %), bromatological: crude ber (13.85

± 0.11 – 24.39%); protein (0.16 ± 0.00 – 0.86 ± 0.01 %); dry matter (88.52

± 3.51 – 94.94 ± 0.32%) and fat (0.09 ± 0.00 – 0.13 ± 0.01%), functional

and antioxidant compounds: hemicellulose (25.32 ± 0.79 %); cellulose

(17.90 ± 0.05 – 26.83 ± 0.20%); lignin (0.31 ± 0.00 – 0.51 ± 0.00 %); water

retention capacity (3.27 ± 0.01 – 4.93 ± 0.19 g H

O.g

-1

); antioxidant activity

(3.70 ± 0.03 – 9.92 ± 9.12 µmol trolox equivalent.g

-1

) and total phenols

(2.19 ± 0.00 – 13.35 ± 0.03 mg gallic acid equivalent.g

-1

). All samples were

microbiologically acceptable. PBCA presented nutritional characteristics of

importance for the formulation of products for human consumption.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2024, 41(2): e244114 April-June. ISSN 2477-9407.2-7 |

Resumen

Los subproductos actualmente son considerados alimentos

de importancia para el consumo humano por su gran aporte de

compuestos bioactivos. El estudio tuvo como objetivo caracterizar

las propiedades sicoquímicas, bromatológicas y antioxidantes del

bagazo de caña de azúcar en polvo. Para la obtención del polvo de

bagazo de caña de azúcar (PBCA) se recolectaron muestras en tres

trapiches artesanales del cantón Junín provincia de Manabí. Las

muestras se etiquetaron bajo los códigos; M1, M2 y M3. Se aplicó

un análisis de varianza y prueba de Tukey al 5 % de signicancia.

Se determinó signicancia estadística entre las muestras evaluadas,

los resultados demostraron una variación de las propiedades

sicoquímicas: pH (5,96 ± 0,01 – 7,14 ± 0,05); acidez (0,09 ± 0,00

– 0,37 ± 0,00 %); humedad (5,05 ± 0,32 – 9,80 ± 0,68 %) y cenizas

(1,94 ± 0,00 – 4,47 ± 0,02 %), bromatológicas: bra cruda (13,85 ±

0,11 – 24,39 %); proteína (0,16 ± 0,00 – 0,86 ± 0,01 %); materia seca

(88,52 ± 3,51 – 94,94 ± 0,32 %) y grasa (0,09 ± 0,00 – 0,13 ± 0,01 %),

compuestos funcionales y antioxidantes: hemicelulosa (25,32 ± 0,79

%); celulosa (17,90 ± 0,05 – 26,83 ± 0,20 %); lignina (0,31 ± 0,00 –

0,51 ± 0,00 %); capacidad de retención de agua (3,27 ± 0,01 – 4,93

± 0,19 g H

O.g

-1

); actividad antioxidante (3,70 ± 0,03 – 9,92 ± 9,12

µmol trolox equivalente.g

-1

) y fenoles totales (2,19 ± 0,00 – 13,35

± 0,03 mg ácido gálico equivalente.g

-1

). Todas las muestras fueron

microbiológicamente aceptables. El PBCA presentó características

nutricionales de importancia para la formulación de productos de

consumo humano.

Palabras clave: antioxidantes, fenoles totales, bra, polvo de bagazo

de caña.

Resumo

Os subprodutos são atualmente considerados alimentos

importantes para consumo humano devido à sua grande contribuição

de compostos bioativos. O objetivo do estudo foi caracterizar as

propriedades físico-químicas, bromatológicas e antioxidantes do

bagaço de cana em pó. Para a obtenção do pó de bagaço de cana-de-

açúcar (PBCA), foram coletadas amostras em três usinas artesanais

de açúcar do cantão Junín, província de Manabí. As amostras foram

rotuladas sob os códigos; M1, M2 e M3. Foram aplicados análise de

variância e teste de Tukey a 5 % de signicância. Foi determinada

signicância estatística entre as amostras avaliadas, os resultados

demonstraram variação nas propriedades físico-químicas: pH (5,96

± 0,01 – 7,14 ± 0,05); acidez (0,09 ± 0,00 – 0,37 ± 0,00%); umidade

(5,05 ± 0,32 – 9,80 ± 0,68 %) e cinzas (1,94 ± 0,00 – 4,47 ± 0,02 %),

bromatológicas: bra bruta (13,85 ± 0,11 – 24,39 %); proteína (0,16

± 0,00 – 0,86 ± 0,01 %); matéria seca (88,52 ± 3,51 – 94,94 ± 0,32

%) e gordura (0,09 ± 0,00 – 0,13 ± 0,01 %), compostos funcionais

e antioxidantes: hemicelulose (25, 32 ± 0,79 %); celulose (17,90

± 0,05 – 26,83 ± 0,20 %); lignina (0,31 ± 0,00 – 0,51 ± 0,00 %);

capacidade de retenção de água (3,27 ± 0,01 – 4,93 ± 0,19 g H

O.g

-1

);

atividade antioxidante (3,70 ± 0,03 – 9,92 ± 9,12 µmol equivalente

trolox.g

-1

) e fenóis totais (2,19 ± 0,00 – 13,35 ± 0,03 mg equivalente

ácido gálico.g

-1

). Todas as amostras eram microbiologicamente

aceitáveis. PBCA apresentou características nutricionais importantes

para formulação de produtos para consumo humano.

Palavras-chave: antioxidantes, fenóis totais, bra, bagaço de cana

em pó.

Introduction

Sugarcane (Saccharum ocinarum L.) is one of the most

important crops in the world, native to Southeast Asia, it is a perennial

grass of the family Poaceae (Largo et al., 2014; Suárez et al., 2018).

In 2020, it had a global production of approximately 166,18 million

metric tons (Jiménez et al., 2023). It is mostly grown in tropical

and subtropical countries in Africa, Asia, Latin America, and the

Caribbean (Velázquez et al., 2021).

In Ecuador, it is estimated that there are 110,000 ha of sugarcane

crops, 74,100 are destined for sugar production and the rest for panela

production (Verdezoto et al., 2021), currently, 98 % is consumed in

the domestic market (Quishpe et al., 2020). The provinces with the

highest cultivation are Guayas, Loja, and Cañar, responsible for 97 %

of the volume produced. However, the province of Manabí has about

1,369 ha planted with sugarcane, of which about 700 hectares are in

the canton of Junín, with an annual production of 45,000 t, which

are mostly destined for the production of aguardientes (Cartay et al.,

2019).

In the sugarcane industry, after its processing, a variety of

agricultural residues are obtained, among which are; bud and green

leaves (8 %), dried pods and leaves (20 %), and industrial by-products

derived from the manufacture, not only panela but also of sugar such

as bagasse, bagacillo, cachaça, melote, molasses and vinasse (Lagos

and Castro, 2019).

Regarding bagasse, about 234 million tons of this waste are

produced worldwide (López et al., 2016). According to Aguilar

(2019), when 100 t of sugarcane are processed, about 30 t of sugarcane

bagasse (ber and pith) are generated. This agroresidue is obtained

after squeezing the stems; and has dierent uses, such as; in the

production of paper, as fuel, in the production of second-generation

ethanol (De la Torre et al., 2021), fertilizers (Arias et al., 2021),

cellulosic products (Torgbo et al., 2021), solid biofuels (Manzini et

al., 2022) and its use as a source of ber in biscuits (Vijerathna et al.,

2019).

Although there are alternatives for industrial use, this waste

continues to be a problem in Ecuador for small sugarcane producers

in the Junín canton in the province of Manabí, who process this

raw material in artisanal mills, through practices transmitted from

generation to generation to obtain dierent derivatives of sugarcane

(aguardientes, sandwiches, panela) (Resano et al., 2022), the

diculty arises because producers only use a part of the by-product as

livestock feed, and the rest is discarded and burned, which generates

environmental pollution and health problems in the inhabitants of

nearby communities.

Indeed, the surplus of sugarcane bagasse causes health, economic,

and environmental problems in society, which is why it is necessary to

give added value through agro-industrial transformation into powder

and subsequently, carry out studies on its chemical composition

to obtain results of scientic quality that allow generating greater

interest in this by-product to be included in food processes for

human consumption. Therefore, this study aimed to characterize

the physicochemical and bromatological properties and antioxidant

activity of powdered sugarcane bagasse (Saccharum ocinarum L.).

Materials and methods

Location of the trial

The process of transforming sugarcane bagasse into powder was

carried out in the Agroindustrial Processes Laboratory, fruit and

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Cabrera et al. Rev. Fac. Agron. (LUZ). 2024 41(2): e2441143-7 |

vegetable area of the Faculty of Agrosciences, Technical University

of Manabí.

The characterization of the physicochemical, bromatological,

antioxidant properties and the microbiological evaluation of sugarcane

bagasse powder was developed in the Biochemistry, Bromatology,

and Microbiology Laboratories of the Faculty of Agrosciences of the

Technical University of Manabí.

Plant material

The plant material of the sugarcane bagasse was obtained from

three micro-enterprises in the Junín canton of the province of Manabí,

the following; Aguardiente de Caña Barreiro (M1); Aguardiente tres

Hermanos (M2) and Aguardiente Santa Ana (M3). Samples were

collected every 24 hours for three days.

Obtaining sugarcane bagasse powder

Samples of sugarcane bagasse were received, which were

collected dry in the open air after the harvest process in the artisanal

mills of the Junín canton, later, they were taken to the laboratory

of agro-industrial processes to carry out the process of obtaining

sugarcane bagasse powder.

The dierent samples of sugarcane bagasse were dehydrated for

six (6) hours at a temperature of 60 °C, for which a dehydrator (BYR

brand) with a capacity of 12 stainless steel trays was used.

The dehydrated samples were added to an electric mill with

stainless steel blades and the dehydrated bagasse was ground for three

(3) minutes; then the PBCA was sieved on a No. 120 sieve to obtain a

particle size of 125 mm; subsequently, the sugarcane bagasse powder

was packaged in vacuum-sealed double-sealed polyethylene plastic

bags and stored at room temperature (28 °C).

Physicochemical, bromatological, and antioxidant properties

A physicochemical, bromatological and antioxidant

characterization was carried out in each sample of sugarcane bagasse

powder through the following analyses; moisture and dry matter by

the method (NTE INEN-ISO 712); acidity by the method (NTE INEN

521); pH (NTE INEN-ISO 1842); ashes (NTE INEN-ISO 2171);

crude ber (AOAC 962.09); protein (NTE INEN-ISO 20483); fat

(NTE INEN-ISO 20483); hemicellulose, cellulose and lignin by test

method (AKOM, AOAC 2002:04/AOAC 973.18) and water-holding

capacity (gravimetric method).

Antioxidant activity was determined using the spectrophotometric/

ABTS method, reported by Re et al. (1999), for this purpose, a

working solution with an absorbance between 0.8 and 1 at 734 nm

was prepared by dissolving the ABTS+ radical stored with methanol

for 16 hours until the established values were achieved, then 1 mL

of sample and control (extract dilution medium) and 1 mL of the

prepared radical were added in a test tube, and it was stirred with the

help of a vortex and left to react for 1 hour. After the established time,

the absorbance was measured at 734 nm using a spectrophotometer

(Evolution

201/220 UV-Vis Thermo Scientic

TM,

Waltham,

Ma, EE. UU). Antioxidant activity was expressed in μmol trolox

equivalent g

-1

of the PBCA sample.

The determination of total phenols was performed following the

spectrophotometric/Folin Ciocalteu method, proposed by Sultana et

al. (2009) with some modications, 200 µL of the standardized sample

was taken, then 1.5 mL of distilled water was added and 100 µL of

Folin-Ciocalteu reagent (phosphomolybdic acid + phosphotungstic

acid) was added, subsequently, it was left to rest for ve (5) minutes,

200 uL of 20 % sodium carbonate m/v was added to the resulting

solution. The solution was allowed to stand for one (1) hour at

room temperature in the dark and then the absorbance reading on

a UV-vis spectrophotometer (Evolution

201/220 UV-Vis Thermo

Scientic

TM,

Waltham, Ma, USA) at 760 nmol. Phenol content was

expressed in mg gallic acid equivalent g

-1

of the PBCA sample.

Microbiological evaluation

The microbiological quality of sugarcane bagasse powder samples

was evaluated by the following analyses: Molds and yeasts using the

NTE INEN 1529-10 AOAC 997.02 method and E. coli using the NTE

INEN 1529-8 AOAC 991.14 test method.

Experimental design and statistical analysis

A completely randomized design with factorial arrangement

was applied, and the factor under study corresponded to samples

of sugarcane bagasse powder (PBCA) from dierent artisanal

microenterprises in the Junín canton. The microenterprises were

named with the codes M1, M2, and M3, three replications were

carried out per sample, obtaining a total of nine (9) experimental units

(table 1).

Table 1. Sugarcane bagasse powder samples (PBCA).

Samples Code Repetitions

1 M1 3

2 M2 3

3 M3 3

Minitab 18 statistical software was used. An analysis of variance

and Tukey’s multiple comparison test were applied at 95 % condence

and 5 % signicance. Results were expressed as mean ± standard

deviation.

Results and discussion

Physicochemical, bromatological, and antioxidant properties

of sugarcane bagasse powder

Table 2 presents the results of the characterization of the

physicochemical properties of sugarcane bagasse powder samples.

It was observed that the variables under study showed statistical

signicance with each other.

A lower pH value (5.96 ± 0.01) was determined at hour 0 for M2

and a higher pH (6.87 ± 0.05) for M1, however, the pH was higher at

24 and 48 hours of evaluation for M2 (7.14 ± 0.05 - 7.12 ± 0.00). The

pH values in this research ranged from acidic to neutral, similar to the

results obtained by Zara et al. (2017) with a pH value of 6.65 ± 0.031

for sugarcane bagasse.

Regarding the acidity of sugarcane bagasse powder, a higher

value was observed for M3 (0.26 ± 0.00 %) at time 0, for M1 0.22

± 0.00 % at 24 hours, and for M2 0.37 ± 0.00 % at 48 hours, this

parameter was variable between samples and times. The acidity levels

are close to the limit required by the NTE INEN 616 (2015) standard

for ours, which indicates a maximum between 0.2 – 0.3 %.

The percentage of moisture at time 0 was higher in M2 presenting

a value of 9.44 ± 1.09 %, on the contrary, at 24 and 48 hours of

evaluation M1 presented higher moisture (9.80 ± 0.68 % – 9.35

± 0.55 %), in the three times, M3 was the sample with the lowest

moisture content, these results are within the limit required by the

Ecuadorian regulation NTE INEN 616 (2015) which indicates that

ours must present moisture between 14.5 % - 15 %, the lower the

moisture percentage, the better the conservation of the product.

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Ash concentrations were lower at time 0, 24, and 48 hours for M1,

whose results ranged from 2.29 ± 0.07 – 2.08 ± 0.00 – 1.94 ± 0.00 %,

while the highest values were obtained for M3 (0 hours) 4.17 ± 0.00

% and M2 (24 and 48 hours) 4.40 ± 0.07 – 4.47 ± 0.02 %. The values

obtained in this research are below those published by Guilherme et al.

(2015) who determined an ash content in sugarcane bagasse of 8.80 ±

0.02 % (dry basis), which allowed corroborating that this residue can

be reduced when processed into powder. Ash concentrations can vary

according to the climatic and harvest conditions of each producer in

sugarcane crops.

Bromatological analysis of sugarcane bagasse powder

Table 3 shows the results obtained in the determination of the

bromatological properties of sugarcane bagasse powder samples.

The analysis of variance determined that the variables; crude

ber and protein showed statistically signicant dierences (p<0.05).

In dry matter, with the exception of 24 h time, the samples were

statistically signicant (p<0.05). Regarding the fat variable, no

statistical signicance (p>0.05) was observed at time 0 and 48 h,

while at 24 h there was statistical signicance.

According to the results presented in table 3, during the rst

and third crude ber evaluations, the levels of this parameter were

lower (15.13 ± 1.33 % - 13.85 ± 0.11 %) in M1 and higher (19.36

± 0.06 % - 24.39 ± 0.19 %) in M2 at the 24 and 48 h of evaluation,

however, all PBCA samples presented ber levels of importance for

feeding. Studies such as that of Jácome et al. (2023) have shown that

sugarcane can have a crude ber content of up to 27.9 %.

Regarding the protein variable, the values varied between samples,

with M1 being the highest value (0.20 ± 0.01 %) at time 0, however,

the higher values were maintained in the second and third evaluations

in M2 (0.86 ± 0.01 % - 0.50 ± 0.01 %). Selim et al. (2022) determined

a higher protein content in sugarcane bagasse (3.81 ± 0.07 %), i.e.

protein levels can decrease when sugarcane bagasse is converted into

powder. Likewise, Hurtado et al. (2021) reported higher crude protein

contents (3.78 ± 0.09 %) for fermented sugarcane bagasse over 30

days.

Concerning dry matter content, M2 was the PBCA sample with

the lowest content (90.55 ± 1.09 %) at 0 h. However, the sample with

the highest value was M3 during all evaluation times (93.00 ± 0.17

%, 94.34 ± 0.04 %, 94.94 ± 0.32 %), averages that are related to those

published by Gil et al. (2019) who determined the content of 92.50 ±

0.46 % DM for sugarcane bagasse ber.

The fat results were not so variable (0.09 ± 0.00 % - 0.13 ± 0.00

%), the sample with the highest value was M3 between 24 and 48h.

Studies such as that of Vijerathna et al. (2019) determined a higher

fat content (1.04 ± 0.05 %) in sugarcane bagasse powder samples.

It should be noted that the amount of fat present in the sugarcane

bagasse corresponds to the layer of wax found on the outside of the

sugarcane husk.

Functional and antioxidant properties of sugarcane bagasse

powder

Table 4 presents the results of the analysis of variance performed

on the functional and antioxidant prole variables of sugarcane

bagasse powder samples.

No signicant dierences (p>0.05) were observed during time 0

in hemicellulose, 48h in lignin, and 24h in antioxidant activity. There

were signicant dierences in the rest of the variables (p<0.05).

Hemicellulose values ranged from 25.32 ± 0.79 % to 38.65 ± 1.70

%, with M3 having the highest content at 24 and 48h of evaluation.

Regarding the cellulose content, the values were variants, it was

shown that M1 was the one with the lowest value at 0 and 24h (20.33

Table 2. Physicochemical characterization of sugarcane bagasse powder samples.

Physicochemical Parameters PBCA

Evaluation time in hours (h)

0 h 24 h 48 h

M1 6.87 ± 0.05

6.93 ± 0.05

6.86 ± 0.02

M2 5.96 ± 0.01

7.14 ± 0.05

7.12 ± 0.00

M3 6.11 ± 0.01

7.02 ± 0.01

6.99 ± 0.01

Sig. 0.000 0.004 0.000

Acidity (%)

M1 0.16 ± 0.00

0.22 ± 0.00

0.17 ± 0.00

M2 0.25 ± 0.00

0.17 ± 0.00

0.37 ± 0.00

M3 0.26 ± 0.00

0.09 ± 0.00

0.12 ± 0.00

Sig. 0.000 0.000 0.000

Moisture (%)

M1 8.38 ± 0.59

9.80 ± 0.68

9.35 ± 0.55

M2 9.44 ± 1.09

9.61 ± 0.55

7.28 ± 1.20

M3 6.99 ± 0.17

5.65 ± 0.04

5.05 ± 0.32

Sig. 0.018 0.000 0.002

Ash (%)

M1 2.29 ± 0.07

2.08 ± 0.00

1.94 ± 0.00

M2 2.44 ± 0.07

4.40 ± 0.07

4.47 ± 0.02

M3 4.17 ± 0.00

4.31 ± 0.00

4.26 ± 0.06

Sig. 0.000 0.000 0.000

Averages that do not share a letter in superscripts are signicantly dierent.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Cabrera et al. Rev. Fac. Agron. (LUZ). 2024 41(2): e2441145-7 |

Table 3. Bromatological characterization of sugarcane bagasse powder samples.

Bromatological Parameters PBCA

Evaluation time in hours (h)

0 h 24 h 48 h

Crude ber (%)

M1 15.13 ± 1.33

18.39 ± 0.08

13.85 ± 0.11

M2 18.19 ± 0.02

19.36 ± 0.06

24.39 ± 0.19

M3 19.97 ± 0.66

16.57 ± 0.29

19.26 ± 0.06

Sig. 0.001 0.000 0.000

Protein (%)

M1 0.20 ± 0.01

0.16 ± 0.00

0.45 ± 0.00

M2 0.17 ± 0.00

0.86 ± 0.01

0.50 ± 0.01

M3 0.17 ± 0.00

0.85 ± 0.02

0.42 ± 0.00

Sig. 0.010 0.000 0.000

Dry matter (%)

M1 91.61 ±0.59

88.52 ± 3.51

90.64 ± 0.55

M2 90.55 ± 1.09

93.05 ± 5.06

92.71 ± 1.20

M3 93.00 ± 0.17

94.34 ± 0.04

94.94 ± 0.32

Sig. 0.018 0.191 0.002

Fat (%)

M1 0.13 ± 0.01

0.09 ± 0.00

0.11 ± 0.00

M2 0.11 ± 0.00

0.13 ± 0.00

0.11 ± 0.00

M3 0.12 ± 0.02

0.13 ± 0.00

Sig. 0.330 0.000 0.050

Averages that do not share a letter in superscripts are signicantly dierent.

± 0.13 % - 18.29 ± 0.74 %), however, the sample with the highest

value in cellulose was M2 (26.83 ± 0.20 % - 19.97 ± 0.54 %) at 24 and

48h. According to Ameram et al. (2019), these compounds are found

in the cell wall of sugarcane bagasse biomass.

The results of this study are close to those reported by Widjaja et

al. (2019) who obtained 32.8 % cellulose and 26.3 % hemicellulose

in untreated sugarcane bagasse. According to De Moraes et al.

(2015), the hemicellulose fraction is a heteropolymer of pentose and

hexoses, in which xylans predominate, and the cellulose fraction is

a homopolymer of glucose. Lignocellulosic material contents are of

interest for the production of value-added compounds such as ethanol,

food additives, organic acids, enzymes, antioxidants, and others.

The lignin content was variable (0.31 ± 0.00 % - 0.51 ± 0.00 %)

for the dierent PBCA samples, with M1 having the lowest lignin

content at time 0 and the highest M3 value (0.38 ± 0.03 %), however,

M3 was the one with the lowest value at 24h of evaluation with a

mean of 0.36 ± 0.05 %. Higher lignin values were obtained by Qiu

et al. (2012) in untreated sugarcane bagasse, 24.81 ± 0.14 % in total

lignin, 20.83 ± 0.22 % in acid-insoluble lignin, and 3.98 ± 0.08 %

in acid-soluble lignin. On the other hand, studies such as that of De

Moraes et al. (2015) indicated a variation in lignin between 21.56

± 1.67 % total lignin, 7.38 ± 2.13% soluble lignin, and 1.17 ± 0.06

insoluble lignin. Lignin content is variable within sugarcane plant

populations of the same species.

The highest value of water-holding capacity (WHC) was presented

by M1 at 0 h (4.80 ± 0.30 g H

O.g

-1

). At 24 h, M2 was the sample with

the highest value: 4.93 ± 0.19 g H

O.g

-1

. However, in all samples of

sugarcane bagasse powder, a range of WHC between 4.50 ± 0.01 and

4.44 ± 0.01 g H

O.g

-1

was determined at 24 and 48h.

The PBCA sample with the highest antioxidant activity value was

M2 during the rst two evaluation times (9.92 ± 9.12 7.12 ± 3.27

μmol trolox equivalent.g

-1

), however, at 48h M1 presented a higher

value (9.85 ± 0.12 μmol trolox equivalent.g

-1

). Mohamed et al. (2021)

obtained higher ranges in antioxidant activity for ground sugarcane

bagasse, since they used dierent solvents (ethanol, water-methanol)

to obtain the extracts, presenting values between 26.3 ± 0.21 – 54.0 ±

0.14 % by the DPPH method.

Regarding total phenols, M2 presented a higher content during the

0 and 24 h evaluation time (13.35 ± 0.03 - 11.16 ± 0.01 mg gallic acid

equivalent.g

-1

), however, at 48h, M1 presented a higher value (7.64

± 0.04 mg gallic acid equivalent.g

-1

) compared to the other samples.

Studies conducted by Prasong et al. (2021) determined a variable

total phenolic content in three dierent samples of ground sugarcane

bagasse; AU17 (12.13 ± 0.33 mg GAE); SP50 (6.64 ± 0.00 mg GAE)

and SP72 (8.11 ± 0.28 mg GAE). According to Jiménez et al. (2014),

sugarcane bagasse is a by-product rich in bioactive compounds (total

phenols and antioxidants).

Microbiological quality of sugarcane bagasse powder

Table 5 shows the microbial load present in the dierent samples

of sugarcane bagasse powder.

It was determined that the microorganism molds and yeasts,

maintained a variation between samples from 1.2 x 10

– 9.2 x 10

CFU.g

-1

, regarding the count of E. coli, it was demonstrated that the

absence of this pathogen was demonstrated, these results are within

the limit required by the reference standard NTE INEN 616 (2015).

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2024, 41(2): e244114 April-June. ISSN 2477-9407.6-7 |

Table 4. Characterization of the functional and antioxidant parameters of sugarcane bagasse powder samples.

Functional parameters and antioxidants PBCA

Evaluation time in hours

0 h 24 h 48 h

Hemicellulose (%)

M1 26.94 ± 1.74

25.32 ± 0.79

27.20 ± 2.08

M2 25.86 ± 0.24

29.40 ± 0.85

37.99 ± 1.73

M3 26.35 ± 0.40

30.80 ± 1.86

38.65 ± 1.70

Sig. 0.493 0.005 0.000

Cellulose (%)

M1 20.33 ± 0.13

18.29 ± 0.74

23.99 ± 0.04

M2 25.94 ± 1.16

26.83 ± 0.20

19.97 ± 0.54

M3 26.05 ± 0.81

26.08 ± 0.29

17.90 ± 0.05

Sig. 0.000 0.000 0.000

Lignin (%)

M1 0.31 ± 0.00

0.51 ± 0.00

0.35 ± 0.03

M2 0.33 ± 0.00

0.42 ± 0.01

0.38 ± 0.00

M3 0.38 ± 0.03

0.36 ± 0.05

0.36 ± 0.00

Sig. 0.010 0.003 0.087

WHC (g H

O.g

-1

)

M1 4.80 ± 0.30

4,77 ±0.01

4.10 ± 0.01

M2 3.27 ± 0.01

4.93 ± 0.19

4.14 ± 0.02

M3 3.94 ± 0.03

4.50 ± 0.01

4.44 ± 0.01

Sig. 0.000 0.009 0.000

A.A

(μmol trolox equivalent.g

-1

)

M1 6.45 ± 0.03

7.11 ± 2.21

9.85 ± 0.12

M2 9.92 ± 9.12

7.12 ± 3.27

3.70 ± 0.03

M3 5.19 ± 0.04

3.79 ± 0.17

3.78 ± 0.08

Sig. 0.000 0.157 0.000

T.P. (mg gallic acid equivalent.g

-1

)

M1 9.43 ± 0.05

5.47 ± 0.02B 7.64 ± 0.04

M2 13.35 ± 0.03

11.16 ± 0.01A 1.70 ± 0.01

M3 2.78 ± 0.02

2.19 ± 0.00C 2.19 ± 0.03

Sig. 0.000 0.000 0.000

Averages that do not share a letter in superscripts are signicantly dierent. WHC: water-holding capacity. A.A: antioxidant activity. T.P.: total phenols.

Table 5. Microbiological characterization of sugarcane bagasse powder

Microorganisms PBCA

Evaluation time in hours (h)

0 h 24 h 48 h

Molds and yeasts

M1 2.8x10

2.4x10

3.7x10

M2 4.8x10

2.3x10

4.0x10

M3 9.2x10

1.2x10

3.5x10

Sig. 0.000 0.000 0.000

Escherichia coli

M1 0.0x10 0.0x10 0.0x10

M2 0.0x10 0.0x10 0.0x10

M3 0.0x10 0.0x10 0.0x10

Sig. sd sd sd

Averages that do not share a letter in superscripts are signicantly dierent. sd: No dierence.

Conclusions

The dierent samples of sugarcane bagasse powder presented

a characterization of the physicochemical, bromatological, and

antioxidant properties of importance for the agri-food sector. Its

composition highlights its high value in antioxidant activity, total

phenols and crude ber, which makes this by-product a possible

viable alternative as an input in the bakery industry due to its quality

of nutritional compounds, however, it is advisable to evaluate toxic

substances from fertilizers and insecticides that may have been used

in sugarcane crops.

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