Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound

[Display omitted] •Flavones, dilignols and phenolic acids are the main sugarcane juice phenolics.•Phenolic acids and flavones were the most affected by the crop season.•Phenolic content was not influenced by non-thermal effects of ohmic heating and ultrasound.•Both treatments promoted a slight difference in color perception. In the present work, a comprehensive phenolic analysis of fresh sugarcane juice from three different harvest seasons was performed and the effect of ohmic heating and ultrasound treatments on the phenolic content and color of the juice was evaluated. Among the 32 phenolic compounds identified, a total of 17 were quantified, comprising, in decreasing order of abundance, flavones (38–49 mg/L), dilignols (22–29 mg/L), and phenolic acid derivatives (17–30 mg/L). The main phenolic groups affected by the crop season (year and season) were flavones and phenolic acid derivatives. Juice treated by ohmic heating and ultrasound showed a total phenolic content similar to fresh juice, indicating the absence of additional non-thermal effects. Regarding color, both treatments promoted only a slight difference by visual perception. Considering these two quality parameters, ultrasound and ohmic heating seem to be a good alternative for sugarcane juice pasteurization.