Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince

被引:170
作者
Benjakul, S [1 ]
Visessanguan, W
Phongkanpai, V
Tanaka, M
机构
[1] Songkla Univ, Fac Agro Ind, Dept Food Technol, Songkhla 90112, Thailand
[2] Natl Sci & Technol Dev Agcy, Natl Ctr Genet Engn & Biotechnol, Klongluang 12120, Pathumthani, Thailand
[3] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Tokyo 1088477, Japan
基金
日本学术振兴会;
关键词
antioxidant; browning; caramelisation; fish; lipid oxidation; thermal degradation products;
D O I
10.1016/j.foodchem.2004.03.045
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The antioxidative activity of caramelisation products (CPs) from different sugar (glucose, fructose, ribose and xylose) prepared by heating the sugar solutions at 100 degreesC at pH 7 and 10 was investigated. Browning and intermediate degradation products increased with increasing heating time. The development was dependent upon the type of sugar and was generally higher at alkaline pH than neutral pH. 2,.2-diphenyl-1-pierylhydrazyl (DPPH) radical scavenging activity and reducing power increased with the increase in browning and intermediate formation. Among all sugars tested, fructose exhibited the highest antioxidant activity as evidenced by the greatest scavenging effect and reducing power. Fructose CPs showed ferrous iron chelating potential. The formation of thiobarbituric acid reactive substances (TBARS) in a comminuted saury model system was retarded with the addition of fructose Us during iced storage. Therefore, CPs of sugars can be a promising novel antioxidant to prevent lipid oxidation in food systems. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:231 / 239
页数:9
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