J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Review

Volume 3, Number , September 2018, pages 1-7

Sugarcane rind: applications and health benefits: a review

Figures

Figure 1.
Chemical structures of flavonoids from sugarcane rind.

Figure 2.
Chemical structures of policosanol and 1-octacosanol.

Tables

**Table 1.** Major phenolic compounds in the sugarcane polyphenol extract^a
Compound	Gallic acid	Catechin	Sinapic acid	Ferulic acid	(−)-Epicatechin
^aThe values are expressed as the mean ± SD of triplicate tests.
Content (mg/g)	0.50 ± 0.04	0.67 ± 0.45	1.66 ± 0.01	1.31 ± 0.09	27.24 ± 1.48

**Table 2.** Method of 1-OC extraction from sugarcane rind
Extraction methods	Conditions	1-OC contents	References
^aThe value is expressed as the mean ± SD of triplicate tests.
Supercritical CO₂ extraction	Extracted for 4 h at 30 MPa and at 45 °C.	53.14 mg/g of sugarcane skin on wet basis	(Yang et al., 2008)
Supercritical CO₂ extraction	Extracted for 4 h at 350 bar and at 50 °C, with liquid CO₂ flow rate of 40 g/min.	1902.8 ± 242.3 μg/g of dry plant^a	(Attard et al., 2015)
Anhydrous ethanol extraction	Ethanol-sugarcane rind powder 8:1 ml/g, extracted for 4 h at 80 °C.	31 mg/g of crude sugarcane waxes	(Feng et al., 2015c)