Dr. Chou Technologies, Inc.

Dr. Chou Technologies, Inc. http://www.esugartech.com

12 years of Sugarcane antioxidant development

from bench to commercialization — a case study

Minori Uchimiyaa, Syuntaro Hiradateb, Chung Chi Chouc

• aUSDA-ARS Southern Regional Research Center, 1100 Robert E. Lee

Boulevard, New Orleans, Louisiana 70124, USA

• bNational Institute for Agro-Environmental Sciences, 3-1-3 Kan-

nondai, Tsukuba, Ibaraki 305-8604, Japan

• cPresident, Dr Chou Technologies, Inc. 4306 Charlemagne Ct,

Austin, Texas, USA & Advisory /Visiting professor, College of Food

and Bio-engineering, South China University of Technologies, China,

1993 to 2015

Resources team Work performed at:

• Audubon Sugar Institute, LSU, Agricultural Center, USA

• Research Laboratory, Dr. Chou Technologies, New Orleans,

USA

• Qui Kang Sugar Company, Guang Xi. China

• International Research Center of Food Technologies, South

China University of Technology, China

• USDA- ARS southern Research center, USA

• National Institute for Agro-Environmental Science, Japan

• Sugar research institute, Taiwan Sugar Corporation, Taiwan

• E.I.D. Parry (India) Ltd, Chennai, India

• Sagay Central, Inc., Bacolod city, Philippines

• John H. Payne, Inc., Hawaii, USA

Oxygen Radical Absorbance Capacity

(ORAC) antioxidant analysis of a

number of sugarcane-derived samples

confirmed significant antioxidant

properties.

Antioxidants capacity of a

sugarcane syrup and its extract

(ORAC per 100 grams dried solid)

Sugarcane syrup 48,930

Its extract 1,232,000

Effect of heating on antioxidant

capacity (ORAC/100 g. dried solid)

(Sugarcane syrup heated for 5 hours at 98o C

in a glass container)

Before heating 35,500

After heating 35,000

The antioxidant properties come

at least in part from sugarcane

plant phenolics which include

ferulic, syringic, p-coumaric and

vanillic acids

Antioxidant properties of various

phenolic acids, known components

of sugarcane juice, in ? mole TE/100

g (Prior and Cao, 1999).

Table I: Antioxidant properties (ORAC

values in mmole TE/100 g) of various

high-antioxidant fruits and vegetables

(Weller, 1999)

Prunes 5,800

Raisins 2,800

Blueberries 2,400

Oranges 750

Red grapes 700

Kale 1,800

Spinach 1,300

Antioxidant Analysis of

sugar cane extractORAC unit on dried basis, other on samples as

received basis at about 67 brix

Extracts

(origin)ORAC unit/100 grams Polyphenols % Total cathechin %

#1 (USA) 1.26 million 19.05 1.26

#2 (USA) 1.36 million

#3 (China) 2.61 million 17.47 0.80

#4 (Taiwan) 18.50

Correlation of color vs. ORAC

y = 0.0347x - 266.8

R2 = 0.9845

y = 0.0471x - 176.15

R2 = 0.9902

y = 0.0465x + 2425.3

R2 = 0.99

0

2,000

4,000

6,000

8,000

10,000

12,000

0 50,000 100,000 150,000 200,000

COLOR, IU

95%ORAC

50%ORAC

WHOLE ORAC

Superior inhibition characteristics of

sugar cane extracts

as compared to other antioxidants

Physiological function of sugar cane extracts

SIT technical proceedings 2001, 2002 (Japanese Studies)

1. Phylactic Effects (promotion of resistance against viral

and bacterial infections)

2. Vaccine Adjuvant Effect (stimulates the immune

response and increase effectiveness of the vaccine)

3. Protection effects on Liver Injuries

4. Antioxidative Activities (confirmed by Drs Saska and

Chou Studies: one gram contains 12,000 ORAC unit)

5. Enhanced growth of animal

6. Anti-coccidial infection in Chicken

Major Benefits

(1) Antioxidant Activities

Antioxidants act to counter oxygen radicals

which have been linked to a long list of life

threatening diseases such as cancer,

cardiovascular diseases, osteoporosis and

degenerative diseases suggesting potential

health benefits.(a,b)

(2) Caramel Coloring Replacement

Caramel has been shown to contain trace

carcinogenic compounds. The Center for

Science in the Public Interest (CSPI) is calling

on the FDA to revoke the Generally Regarded

as Safe (GRAS) status of caramel coloring,

an ingredient found in many foods. Caramel

coloring contains 4-methylimidazole (4-MI or

4-MEI), a known animal carcinogen. Refined

sugarcane molasses can be used as a

replacement for caramel coloring in the food

and beverage industries.

(3) Potential Replacement for Synthetic

Antioxidants as a Preservative

Butylated hydroxyanisole (BHA) and

butylated hydorxytoluene (BHT) have been

widely used in food application despite their

suspected carcinogenic effect.(c,d) Refined

sugarcane molasses is a potential

replacement for these compounds.

(4) Cosmetic Applications

Compounds in the refined sugarcane

molasses exhibit Tyrosinase inhibitory

activities and play an important part in the

cosmetic industry as they are incorporated

in skin whitening creams.(e)

5) Lower the Glycemic Index (GI) of sugar

Obesity is a major health problem in many

part of the world.

It has been shown that addition of sugarcane

antioxidants(polyphenols) consistently

reduce GI to below 55 as compared to 68 to

70 for white sugar (f)

Literature Cited

(a) Chung, Y. M., Wang, H. C., et al., Antioxidant and

Tyrosinase Inhibitory Constituents from a Desugared

Sugar Cane Extract, a By-Product of Sugar Production.

Journal of Agricultural and Food Chemistry, American

Chemical Society Publication, USA, 2011, 59, 9219 –

9225.

(b) Stohs, S. J., Bagchi, D. Oxidative Mechanisms in the

Toxicity of Metal Ions. Free Radical Biol. Med. 1995, 18,

321 – 336.

(c) Whysner, J., Wang, C. X., et al., Dose Response of

Promotion of Butylated Hydroxyanisole in Chemically

Initiated Tumors of the Rat Forestomach. Food Chem.

Toxicol. 1994, 32, 215 – 222.

(d) Williams, G. M., Latropoulos, M. J. et al., Safety

Assessment of Butylated Hydroxyanisole and Butylated

Hydroxytoluene as Antioxidant Food Additives. Food

Chem. Toxicol. 1999, 37, 1027 - 1038.

(e) Kobayashi, T., Vieira W. D., et al., Modulation of

Melanogenic Protein Expression During the Switch from

Eu to Pheomelanogenesis. J. Cell Sci. 1995, 108, 2301

– 2309.

(f) David Kannar, Barry Kitchen and Richard Weisinger,

Sugar Jounals, September, 2008

The Cti extraction process consists

of the following four steps (patented

in China, patent pending in India):

(A) Decolorization of sugar liquor/syrup, and

removal of antioxidants, being part of colorants,

by filtering through adsorbents resin. The

decolorized and antioxidants depleted sugar

liquor/syrup is then crystallized to produce

various refined sugar product




(B) Recovery of antioxidants from and regeneration

of, adsorbent resin by washing the resin with

aqueous sodium hydroxide solutions, producing

antioxidants extracts solutions containing color,

antioxidants, sodium and hydroxyl ions




(C) Removal of sodium and hydroxyl ions by

filtering the above antioxidants extracts

solutions through cationic exchange resins,

producing antioxidants enriched functional food

products




(D) Regeneration/reactivation of spent cationic

exchange resins by passing hydrochloric acid

solution through said spent cationic exchange

resins

Extraction of Antioxidant from

Sugar Cane SyrupAdsorbent : Vendor A

Feed : Louisiana Sugar Cane Syrup, pH 6.2, Brix 46.5, Color 8,400 ICU

Fraction pH BV Color* % Decolorization

F-1 7.5 1.0 747 91

F-2 0.7

F-3 6.3 0.7 1183 86

F-4 0.9

F-5 0.8

F-6 6.1 0.4 2498 70

* Normalized to 46.5 Brix

Test 2 – Extraction of Antioxidants

from Sugar Cane Syrup

Adsorbent : Vendor B

Feed : Louisiana Sugar Cane Syrup, Brix 35-40, Color 8,100 ICU

Fraction pH BV Color**%

Decolorization

F-1 2.6 3997 50

F-2 2.2 4485 44.6

F-3 2.2 6687 17.3

** Normalized to 35 Brix

Three Years Pilot Plant Study at

the Research Institute of Taiwan

Sugar Corporation

Industrial/Commercial Plant Application

Purification Process

Concentration Design


Drying System


CaneEssence™ D, dried powder

Material Safety Data Sheet

Product Identification

Name of Product : CaneEssence™ D

Description : Dried refined sugarcane molasses

Physical Characteristics:Appearance Dark brown, dried powder

Hazards Identification:Eyes Slight stimulus to eyes

Skin No hazard

Inhalation No hazard - avoid dust, if any

Ingestion No hazard

First Aid Measures:Eyes Rinse with water for

at least five (5) minutes

The role of dietary antioxidants in

protecting tissues and cells against

harmful effects of free radicals has

been widely publicized (Weller,

1999), and numerous products

extracted from natural sources are

available as dietary supplements

(Prior and Cao, 1999).

Ailith Beauty productsClinical tests

Saccharum Officinarum (Sugar Cane) Extract ,

the key active ingredients in all Ailith beauty

products, has many biologically active

compounds, such as polyphenolics, flavonoids

and many other phytochemicals. These

composition have anti-oxidant, anti-

inflammatory, skin whitening and moisturizing

etc. marvelous and amazing effect. Long-term

use of these Ailith beauty products will promote

healthy and young .looking skin.

www.ailith.com New York

http://www.ailith.com/

Dr. Chou Technologies, Inc.

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