Antioxidant characteristics of ice cream supplemented with sugarcane ( Saccharum officinarum L.) juice.

Antioxidant characteristics of ice cream supplemented with sugarcane juice were investigated. An original 13% sucrose content in ice cream was supplemented with 20, 40, and 60% sugarcane juice (82, 164, and 246 mL/L, treatments T, T, and T, respectively). The sucrose content of all treatments was 13%. DPPH free radical scavenging activities of control, T, T, and T ice cream samples were 5.64±0.19, 16.39±0.15, 37.66±1.21, and 55.78±0.98%, respectively, with total flavonoid contents of 0.18±0.02, 0.51±0.04, 0.92±0.09, and 1.65±0.14 mg of quercetin equivalents/mL, respectively. The nitric oxide free radical scavenging activities were 2.36±0.17, 7.12±0.32, 18.67±0.55, and 42.35±2.36%, respectively. Addition of sugarcane juice to ice cream inhibited oxidation of unsaturated fatty acids during storage for 180 days with no effect on sensory characteristics for the T and T treatment levels. Sugarcane juice can be used in formulation of ice cream to enhance concentrations of natural antioxidants. [ABSTRACT FROM AUTHOR]