Physico-biochemical study of sugarcane jaggery under different cultivation and preparation methods

Aim: The present study was undertaken to compare the physico-biochemical and microbial qualities of organic, chemical-free and inorganic jaggery and the changes in microbial count during storage. Methodology: Jaggery was prepared by evaporating of sugarcane juice with or without addition of chemicals from organically or inorganically cultivated sugarcane. These organic, chemical-free and inorganic jaggery were analysed for physico-chemical, bioactive compounds and microbial properties. Results: The present study results that organic and chemical-free jaggery comes under Grade I, while inorganic jaggery comes under Grade II. The organic jaggery and chemical-free jaggery recorded 61% and 53%more total polyphenol content; 51% and 46% more antioxidant potential and 6% and 10% more total flavonoids compared to inorganic jaggery respectively. However, the shelf-life of organic jaggery was less compared to inorganic jaggery due to high moisture content. Interpretation: The present study revealed significant difference in quality parameters in all three jaggery samples. Though, the inorganic jaggery was brighter in color with low microbial load, it falls short of beneficial components that are lost due to addition of chemicals during processing. Hence, organic jaggery followed by chemical-free jaggery can be recommended to both jaggery farmers and consumers for premium price and nutritional health benefit. Key words: Jaggery, Quality analysis, Sugarcane