Sugar Tech (2009) 11(2) : 185-188
RESEARCH ARTICLE
Sugarcane oligosaccharides and their impact on sucrose quality and
factory efficiency
E. L. Ramos · S. Ravelo
Received: 20 April 2009/Revised 5 May 2009/Accepted 16 May, 2009
Abstract The effect of post-harvest cane deterioration on
morphology of sucrose crystal is discussed in this paper. Two
sugar factories located in distant regions receiving burnt cane
one of them using mechanical “A” and the other one a manual
cut “B.” were selected. In both cases, a practical linear
dependence between the physical structure of sucrose crystals
and the oligosaccharides concentrations in the factory
products has been worked out. As an effective solution to
diminish the formation of needle like crystals and loss of
industrial efficiency due to cut-to-crush delay, the use of a
enzyme inhibitor (IFOPOL) was recommended. IFOPOL
reduces the deterioration of cane during the mechanical
harvest. This product possesses a remarkable capacity to
inhibit cane or microbial enzymes, which are linked to the
degradation of sucrose and the oligosaccharides and
polysaccharides formation. The effect of IFOPOL on burnt
whole canes is shown, it remarkebly improves Pol and purity
of juices in the treated canes.
Keywords IFOPOL, oligosaccharides, deterioration, purity
Introduction
Sugarcane during centuries has offered to the mankind a
sweetener with high nutritious value- sucrose. The
characteristics of this disaccharide have allowed obtaining it
E. L. Ramos (
) · S. Ravelo a decrease of the factory capacity, the production of raw sugars
Instituto Cubano de Investigaciones Azucareras
ICINAZ, Quivican, Lahabana
Cuba
e-mail: ramguira@yahoo.com
with high purity in a crystalline state by means of a relatively
simple industrial process based on the extraction and
purification of cane juices. The last step uses the alkalization
and sedimentation of the sludge, followed by the clear juice
concentration and the crystallization of an exquisite
disaccharide. Nevertheless this outline purification process
doesn’t remove from the factory products other
oligosaccharides that could be formed by the different cane
varieties after cutting due to the action of their own enzymes
or one formed by microorganisms. As a result, the quality of
the raw sugar and even the refined one (obtained by means of
a process that is not able to eliminate completely the
oligosaccharides that go along with sucrose) is seriously
affected by the incorporation of other oligosaccharides in the
sucrose crystal bring about the modification of its crystal
morphology; that is elongated crystals by their “c” axis being
obtained or the well known needle like crystals.
Cane deterioration after harvest is one of the major factors
that hampers with the efficient production of sugar (Wong et
al. 1986; Solomon, 2000). This problem has worsen with the
introduction of the mechanization and the new cane varieties
(Ravelo et al., 1991). It is generally accepted that the presence
of microorganisms constitute one of the dominant factors that
determine the sucrose losses and the formation of impurities,
especially dextrans, making sugar processing less efficient.
Many undesirable consequences are reported viz. increase in
the viscosity of the intermediate and final products of the
factory, the reduction in the rate of crystallization of sucrose,
with more color and deformation of sugar crystals (Ramos,
2000).
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Among the sugars that more frequently have been found
in the factory products or commercial sugars could be named
the three isomers of ketoses, raffinose, lactosucrose, and the
monosaccharide: glucose, fructose and D-xylose. Among these
sugars, it has been demonstrated that those one more
associated with the appearance of sucrose needle like crystals
are D-xylose and lactosucrose, although other
oligosaccharides, like the three isomers of Kestoses contribute
to the sucrose crystal deformation (Ramos et al., 2006, 2007).
As a result the commercial sugar generally appears formed by
small and elongated by their ¨c¨ axis crystals, well-known as
needles like crystals.
In this article the effect of presence of oligosaccharides in
the products of two sugar factories is analyzed, ones of them
using mechanically cut “A” (chopped cane), and another one
“B” that uses manually cut whole cane. The efficacy of an
enzyme inhibitor known as IFOPOL was evaluated (Ramos et
al., 2003). This product reduces the sucrose losses and the
formation of oligosaccharides and minimizes deformation of
sucrose crystals.
Materials and Methods
Determination of polysaccharides
Polysaccharides were determined by the method of Ravelo
et al. (1992). Samples should possess a Brix value between10-
15 degree. Due the low stability of juice it should be applied
on the chromatographic column immediately after fixing their
concentration and should be eliminated gross suspension
using filter papers.
This method is based on the separation by means of gel
filtration (Sephadex G-50) of all the polysaccharides present in
the juices that possess a molecular weight higher than 10 000
u.a. The fractions containing the polysaccharides are collected
in a reciever and the content of sugars is measured by a
colorimetric method using the Antrone-Sulfuric acid method.
Determination of oligosaccharides
An analytical methodology reported previously was used,
(Ravelo and Ramos, 1995). It allows removal without the
interference of sucrose or the reducing sugars in the mixture
of neutral oligosaccharides associated with the problems
observed during the crystallization of sucrose from juice/
syrups. The isolated oligosaccharides were determined
colorimetrically. A glass chromatographic column of 1x6 cm is
used, it is filled with 50-60 µm spherical hidroxylapatite particles
and run with a hydro-alcoholic solution to get rid of sugars
that could interfere and then with distilled water to recover the
oligosaccharides.
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Sugar Tech (2009) 11(2) : 185-188
Crystal morphology determination procedures
To find out the crystal morphology of commercial sucrose
and other sugars it the “c” and “b” axes dimension of 25
crystals were determined, selected randomly from each sugar
sample, with the help of a stereoscope, using an amplification
of x56 times.
Oligosaccharides on the surface of sucrose crystals
The oligosaccharides retained on the surface of crystals
were determined placing 5 g of sugar in a column of 1x6 cm and
washing them with an 85% hydro-alcoholic solution previously
saturated with sucrose until the absence of oligosaccharides
in the eluate (70 cm3) was observed. To detect and measure
the concentration of oligosaccharides in the eluted fraction
the colorimetric technique mentioned above was employed.
Determination of the protective effect of IFOPOL
To estimate the protective effect of the enzyme inhibitor
product IFOPOL, two piles of freshly harvested whole stalk
were sprayed with 50 ppm solution of IFOPOL, one of them,
was taken as control. The piles were left in open field to follow
the kinetics of degradation of the canes for a period of one
week.
Samples of 5 or 6 whole cane from each pile were selected
and sent to the Quality control laboratory, and analysed for
brix, Pol and purity in the cane juices.
Discussion
In sugarcane, a large number of sugars has been
demonstrated, besides sucrose. These turn out to be impurities
that go across the stage of the industrial purification of the
juices to be concentrated in the molasses, in such a way that
are able to influence the crystallization of the sucrose. The
effect of the presence of these substances is quite different
from the consequence of the presence of polysaccharides like
dextranas that mainly elevate the viscosity of the intermediate
products of the factory, so diminishing the crystallization speed
and making less efficient the process. The sugars that
contaminate the sucrose are mainly of low molecular weight,
as monosaccharides and oligosaccharides, and they act on
determined faces of the sucrose crystals, impeding their normal
growth and deforming them, so appear the well-known needles
like crystals elongated at their ¨ c ¨ axis.
Fig. 1 illustrate the oligosaccharides formation during the
deterioration of the chopped cane (mechanical harvesting) in
the first 60 hours after the cut, factory “A”. They are about 4-
5% w/w, of the total solids present in the juices.
Sugar Tech (2009) 11(2) : 185-188 187

In the Fig. 2, factory “A”, it is observed the dependence

that is recurrent between the morphology of the commercial
sugars crystals and the oligosaccharides content. It is evident
that a strong relationship exists between the morphology of
the sucrose crystals, determined by the relationship of the
axes c and b, and the total content of oligosaccharides that
were found in the commercial sugar and also on their crystal
surfaces.

Plate 1. Needle shape elongated crystal of sucrose

between the oligosaccharide and the polysaccharides

formation during the deterioration of cane after cutting, since
the polysaccharides only have a notable effect on the kinetics
of the crystal growth and the efficiency of the crystallization
process.

Table 1. Oligosaccharide content and sucrose crystal habit

III Massecuites / Factory “B”

Fig 1. Oligosaccharide formation after cane cutting SAMPLES DATE Oligo %Bx Polysaccharides HABIT(c/b)
%Bx
1 03/11/2008 3,45 0,81 4,05
After juice oligosaccharides go into the purification 2 03/11/2008 2,94 0,64 3,29
process and later adsorb on the surface of the sucrose crystals. 3 01/11/2008 3,58 0,89 4,12
This is followed by a process of incorporation and 4 31/10/2008 3,96 1,07 4,35
5 30/10/2008 3,15 0,67 3,65
concentration of the oligosaccharides first on the crystal 6 29/10/2008 3 0,64 3,47
surface and finally in its bulk (Fig. 2). 7 28/10/2008 2,54 0,51 3,07
8 27/10/2008 2,87 0,57 3,28
Similar oligosaccharide accumulation was observed in the
solids of the factory “B” third masses, which used a manual
cut (whole cane), causing the formation of elongated crystals,
this time reaching values of habit between 3 and 4. In plate 1 it
is possible to discern the morphology of these crystals, which
are elongated due the high oligosaccharide levels in the factory
products.

Fig 3. Crystal habits Vs Oligosaccharide and polysaccharide levels in

Masses (III)

Evidently to reduce the loss of sucrose and the

Fig 2. Crystal habit Vs the oligosaccharide content on the crystal
surface and in the total mass of raw sugar
In the Fig. 3, factory B, a linear dependence is observed
between the habit of the crystals present in the masses and
the oligosaccharide and polysaccharides levels. This is an
evidence of the effect of the oligosaccharides in the sucrose
crystals deformation, and also it is obvious an interdependence
oligosaccharides and polysaccharides formation in the period
between cane cutting and milling, it is a first rule to minimize
this period of time. This parameter cannot be managed with
easiness due to many factors that could impact the efficiency
of cane harvesting, for example: it could be manual or
mechanical, the facilities of transport and the distances to
travel are irregular, supply of burnt cane, etc.

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Table 2. Inhibitory effect of IFOPOL on cane enzymes The effect of this product on the sucrose loss becomes
IFOPOLs evident in tests carried out in the factory “B”, where whole
Efficiency as Enzyme Inhibitor * cane of the most commercial variety in the region was treated
(Average of three run)
with the solutions of IFOPOL using a concentration of 50 ppm
Inhibitor Constant (Ki) for the Enzyme
52 µM in water (Fig. 4).
Dextransucrase
Cane enzymes
Inhibition (%)
( sterile juices from fresh canes) In the Fig. 4, the difference between the level of the Pol
Transferases 84
Hydrolases 93 between the untreated and IFOPOL treated cane are shown, it
Polymerases 79 is obvious that a sustained increment on the difference of Pol
Enzymes of microorganisms (juices) takes place between the IFOPOL treated cane with relation to
Transferases 85
Hydrolases 100
the Pol of the non treated canes.
Polymerases 100
All the enzymes (chopped cane) The protective effect of IFOPOL could be noticed in the
Transferases 77 Fig. 5 where increments in the juice purities of the treated
Hydrolases Sucrose gain: 6%
Polymerases 82 whole canes, with a clear maximum effect upto 5 day after
* Values above reported were obtained treating sugar cane with a 10
harvest, were observed.
ppm IFOPOLS solution or using a concentration of 10 ppm in juice.
Conclusion

A strong relationship between the magnitude of the

sucrose crystals deformation and the oligosaccharide
concentration in the factory products which process burnt
cane using different harvest systems (manual or mechanical)
was observed. The enzyme inhibitor IFOPOL was also effective
to minimize the loss of sucrose after harvest in chopped/burnt
cane.

References

Fig. 4. Effect of IFOPOL on Pol% in juice
Fig.5. Effect of IFOPOL on Purity co-efficient
To reduce this problem a product has been developed that
inhibits with high efficiency the different enzymes involved in
the loss of sucrose and its conversion to different
oligosaccharides and polysaccharides like dextrans. This
product is an enzyme inhibitor named as IFOPOL, and it has
been used in Cuba for more than 10 years with very good
results. Their properties as an enzyme inhibitor are shown in
Table 2.
Ramos E L y col. (2000) Los Oligosacáridos y la Eficiencia Agroindustrial
Azucarera, (Oligosaccharides vs. factory efficiency). Parte I-IV
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XXX, 1, 12-15. Parte VI, XXX, 2, 16-19. Parte VII, XXXII, 3,
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y 2, 49 Congreso de la ATAC, AGRICULTURA, (TRABAJO: 39 y
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Revista ATAC, (2007)
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Ravelo S, Ramos E L, Torres BM (1992) Origin of oligo- and
polysaccharides in cane juices and their effect on sugar mill
efficiency. In: Proceeding of the XXI ISSCT Congress, Bangkok,
Thailand, 1992.
Solomon S (2000) Post-harvest cane deterioration and its milling
consequences. Sugar Tech 2: 1–18.
Wong C C, Lee L C, Shih W H, Pan W H (1986) Sugar losses from cane
deterioration based on a factory scale test. Taiwan Sugar 33(3): 8-
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