Physicochemical Properties and Antioxidant Potentials of Jaggery Made from Black Sugarcane (saccharum Sinense)

Student: Ismail Umar Usman (Project, 2025)
Department of Biochemistry
Bayero University, Kano, Kano State

Abstract

ABSTRACT Jaggery is a traditional, unrefined sweetener valued as a healthier alternative to refined sugar due to its retained micronutrients and bioactive compounds. This study investigates the physicochemical properties and antioxidant potential of jaggery produced from black sugarcane (Saccharum officinarum), a variety with a distinct phytochemical profile. Standard analytical methods were employed to characterize the jaggery. The results revealed a distinctive physicochemical profile: low moisture content (0.85%), slightly acidic pH (5.67), and acceptable ash content (0.60%). The sugar composition showed a total sucrose content of 313.71 mg/mL and reducing sugars at 83.75 mg/mL. Notably, the jaggery exhibited a remarkably high antioxidant capacity, with a total phenolic content of 172.03 mg GAE/g and a total flavonoid content of 21.91 mg QE/g. The antioxidant activity was confirmed through the FRAP assay (0.40 µmol Fe²⁺/g) and DPPH radical scavenging activity (IC₅₀ 328.89 mg/mL). These findings demonstrate that jaggery made from black sugarcane is not only a natural sweetener but also a rich source of antioxidants, underscoring its potential as a functional food ingredient with enhanced health-beneficial properties compared to conventional jaggery or refined sugar.

Keywords
Black Sugarcane Jaggery Physicochemical Properties Antioxidant Potential Total Phenolic Content DPPH Assay FRAP Assay Functional Food Natural Sweetener Saccharum officinarum
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