Antioxidant Activity of Sugar Molasses, Including Protective Effect Against DNA Oxidative Damage

Abstract

Extracts were obtained from molasses, a byproduct of the sugar industry, via a number of chromatographic steps. Their antioxidant capacity was studied, including the inhibitory effect upon DNA oxidative damage; the phenolic compound profile thereof was ascertained as well. Two extracts exhibited significant antioxidant features, expressed by their capacity to decolorize ABTS radical cation and to scavenge hydroxyl free radicals (via deoxyribose assay). Those 2 extracts also brought about protection against induced DNA oxidative damage (via decreasing DNA scission, as assessed by electrophoresis). The phenolic compounds syringic acid, p-hydroxybenzoic acid, vanillic acid, p-hydroxybenzaldehyde, and ferulic acid were positively identified and quantified.