Abstract
It was found that α-tocopherol and chlorophylls were contained in diffused bagasse of Okinawa.
α-Tocopherol and chlorophylls of diffused bagasse mostly came from the outer part of sugarcane stem. Content of chlorophylls of internode was higher than that of nodal part, while α-tocopherol content was similar to the nodal part. α-Tocopherol and chlorophyll contents of leaves were higher than internode.
Preliminary experiments suggested the effect of maceration water and/or diffusing water during sugar extracting process on α-tocopherol content of bagasse; α-tocopherol will be decreased in content if acidic water is used at room temperature, while slightly basic or hot water will prevent α-tocopherol loss.
