# Non-Centrifugal Sugar (NCS) and Health: A Review on Functional Components and Health Benefits
## 5 Type of Brown Sugar  
A wide variety of non-refined brown sugar (BS) from sugarcane attracts food and beverage formulators and consumers to make their choice. They constitute a complete spectrum of colors and textures between off-white to dark brown sugar [36]. Brown sugar manufactured from sugarcane can be split into two major categories: (1) centrifuged brown cane sugar and (2) non-centrifuged brown cane sugar [36], Figure 1. Centrifuged brown cane sugars are now mainly produced in many industrial countries by two primary methods. First, coating refined white sugar with several quantities of cane molasses is the most used method. The quantity of molasses put determines the intensity of brown color, with colors ranging from light to dark brown [36]. Secondly, a more traditional but uncommon technique to make centrifuged brown sugar is manufacturing them in the refinery from a low-purity liquor [37]. Such products include Turbinado sugar (equally called Demerara) and Muscovado sugar (alternatively called Barbados) [36]. Turbinado sugar is a golden raw sugar that has been centrifuged to get rid of some molasses covering the surface of the crystal. Turbinado sugar is also marketed as \"raw cane sugar\" in the United States [36]. Compared to Turbinado sugar, Muscovado sugar is very dark brown and has a strong molasses flavor [37]. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Phytochemical Molecules** & **Quantity (mg/100 g)** & **References** \\ \hline \multicolumn{3}{c}{**Phenolic Acids**} \\ \(p\)-hydroxybenzoic acid & 0.022–0.44 & [18; 34] \\ Benzoic acid & 0.47–0.84 & [23] \\ Caffeic acid & 0.065–7.6 & [23; 31; 34] \\ Vanillic acid & 0.36–1.86 & [18; 22; 23; 34] \\ \(p\)-coumaric acid & 0.080–1.98 & [22; 23; 31; 34; 35] \\ Gallic acids & 0.15–1.43 & [34] \\ Ferulic acid & 0.0035–5.6 & [18; 22; 23; 31; 34] \\ Rosmarinic acid & \textless{}0.01 & [18] \\ Syringic acid & 0.076–0.547 & [22; 23; 34] \\ Chlorogenic acid & 0.089–28 & [34; 36; 37] \\ Protocatechic acid & 0.012–0.089 & [22; 34] \\ Cinnamic acids & 0.49–38 & [31] \\ \hline \hline \multicolumn{3}{c}{**Flavonoids**} \\ Luteolin & 0.48–2.5 & [18; 31] \\ Kaempfer & 0.081 & [18] \\ Naringenin & 0.006 & [18] \\ Apigenin & 0.008–19 & [18; 31] \\ Tricin & 0.71–13.0 & [23; 31] \\ Flavones & 2.4–33 & [31] \\ \hline \hline \multicolumn{3}{c}{**Anthocyanins**} \\
3-rutinoside cyanidin & 0.13 & [18] \\ Cyanidin & 0.22 & [18] \\ Pelargonidin & 0.034 & [18] \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Detected phenolic acids in NCS. On the other hand, non-centrifugal sugar (NCS) is a whole cane sugar that is not centrifuged, and the molasses is not separated from the crystal, as can be seen in Figure 2. Depending on the country of origin, whole cane sugar goes by many different names, including panels in Latin America, jaggery in India and kokuto in Japan (Table 5) [19]. Generally, centrifugal, and non-centrifugal brown cane sugar show a superior nutritional value and bioactive molecule content compared to refined white cane sugar due to the molasses content and the process requiring less refining on different products. Therefore, when considering the health value, unrefined sugarcane sweeteners are the main sweeteners to opt for, even in the level of other unrefined natural sweeteners obtained from coconut, palm, or date [1, 37]. This is due to the fact that sugarcane juice has a complex combination of polyphenols and minerals, which most of them retain during the production of brown sugar [32]. Even though phenolic compounds concentrate across sugarcane-products production, they are got rid of, in refined white cane sugar and concentrated in the by-product blackstrap molasses [38]. [PERSON] [37] reported that molasses contains about 3000 mg/L total phenol content, equivalent to pomegranate juice (\(\sim\)2850 mg/L). According to [PERSON] and [PERSON] [32], cane sweeteners (centrifuged and non-centrifuged) contain large amounts of antioxidants.