Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching

被引：26

作者：

Manzocco, L ^{[1
]}

Calligaris, S ^{[1
]}

Nicoli, MC ^{[1
]}

机构：

[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 10期

关键词：

pro-oxidant activity; crocin; redox potential; milk; bread; Maillard reaction;

D O I：

10.1021/jf011401g

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The pro-oxidant activity of potent oxidants and foods was determined using the kinetic analysis of crocin bleaching. In its reduced form, crocin has an absorption band at 443 nm, which disappears upon oxidation by a generic radical species. Hydroxyl radicals generated by hydrogen peroxide, peroxyl radicals from ABAP, and the stable free radical DPPH. were allowed to react with crocin in an aqueous solution at 40 degreesC. Pro-oxidant activity was taken as the ratio between the decrease in crocin absorbance at 5 min and the relevant oxidant concentration. The test proposed was used to evaluate the pro-oxidant activity of widely consumed foods such as pasteurized skim milk and bread. They both exerted significant pro-oxidant activities, which were attributed to the early nonenzymatic browning products formed upon heat treatment.

引用

页码：2767 / 2771

页数：5

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