{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T09:46:58Z","timestamp":1775555218487,"version":"3.50.1"},"reference-count":101,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2022,12,13]],"date-time":"2022-12-13T00:00:00Z","timestamp":1670889600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fundo Europeu de Desenvolvimento Regional (FEDER)","award":["POCI-01\u22120247-FEDER-027578"],"award-info":[{"award-number":["POCI-01\u22120247-FEDER-027578"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The sugarcane processing industry generates a large amount of straw, which has a negative environmental impact, and high costs are associated with their elimination, wasting their potential bioactive value attributed to their richness in polyphenols. In this study, an ethanolic extract produced from sugarcane straw was screened for its phenolic compounds content, and the potential use of this extract in the development of a food ingredient was further evaluated. Fifty different secondary metabolites belonging to the hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids were identified by liquid chromatography\u2013electrospray ionization\u2013ultrahigh-resolution\u2014quadrupole time of flight\u2013mass spectrometry (LC-ESI-UHR-QqTOF-MS). The predominant phenolic compounds found were 4-hydroxybenzaldehyde, chlorogenic acid, and 5-O-feruloylquinic acid. The obtained extracts showed strong potential as food preservatives by exhibiting (a) antioxidant activity using both 2.2\u2032-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt radical cation (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods; and (b) antimicrobial capacity, with a minimum inhibitory concentration of 50 mg\/mL for Staphylococcus aureus, 74% inhibition for Bacillus cereus, and 44% for Salmonella enterica; and (c) the capacity to inhibit a food browning enzyme, tyrosinase (28\u201373% for 1\u20138 mg\/ mL). Moreover, the extracts showed antidiabetic potential by inhibiting the enzymes \u03b1-glucosidase (15\u201338% for 1.25\u20135.00 mg\/mL) and dipeptidyl peptidase-IV (DPP-IV) (62\u2013114% for 0.31\u20135.00 mg\/mL). The extract (0.625 mg\/mL) also exhibited the capacity to reduce proinflammatory mediators (i.e., interleukins 6 and 8, and tumor necrosis factor alpha) when Caco-2 cells were stimulated with interleukin 1 beta. Thus, sugarcane straw extract, which is rich in phenolic compounds, showed high potential to be used in the development of food-preservative ingredients owing to its antioxidant and antimicrobial potential, and to be explored as a food supplement in diabetes prevention and as coadjuvant to reduce intestinal inflammation by reducing proinflammatory mediators.<\/jats:p>","DOI":"10.3390\/foods11244025","type":"journal-article","created":{"date-parts":[[2022,12,14]],"date-time":"2022-12-14T02:54:21Z","timestamp":1670986461000},"page":"4025","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5445-1032","authenticated-orcid":false,"given":"Ana L. S.","family":"Oliveira","sequence":"first","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo de Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Maria Jo\u00e3o","family":"Carvalho","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo de Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1412-0655","authenticated-orcid":false,"given":"Diana Luazi","family":"Oliveira","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo de Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3121-4514","authenticated-orcid":false,"given":"Eduardo","family":"Costa","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo de Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Manuela","family":"Pintado","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo de Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Ana Raquel","family":"Madureira","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo de Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101431","DOI":"10.1016\/j.fbio.2021.101431","article-title":"More than sweet: A phytochemical and pharmacological review of sugarcane (Saccharum officinarum L.)","volume":"44","author":"Ali","year":"2021","journal-title":"Food Biosci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1007\/s11130-006-0032-6","article-title":"Antioxidant Activity of Phenolics Compounds From Sugar Cane (Saccharum officinarum L.) 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