원문정보
초록
영어
The objective of this study was to investigate the enolization reaction and the antioxidant activity of caramelization products (CPs) obtained by caramelization browning of glucose and fructose solutions prepared at a pH ranging from 7.0 to 12.0 at varying temperatures (80-180oC). The degradation of sugars rapidly increased at a high alkaline pH (10.0-12.0), and fructose degraded more rapidly than glucose (p<0.05). As the pH increased, the degree of sugar enolization was higher in fructose than in glucose. Browning and the formation of intermediate degradation products increased with the increase in heating temperatures. The browning development was dependent upon the type of sugar, and it was generally higher at alkaline pH than at neutral pH. The reducing power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of
the CPs increased with the increase in browning and formation of large amounts of intermediates. Therefore, the CPs with pronounced antioxidant activity can be prepared by heating fructose or glucose solutions that have a very alkaline pH to high temperatures.
목차
Introduction
Materials and Methods
Chemicals
Preparation of CPs
Determination of reducing sugar and enolization reaction
Ultraviolet (UV) absorbance and browning determination
Determination of DPPH radical scavenging activity
Determination of reducing power
Statistical analysis
Results and Discussion
Degradation of sugars and enolization reaction
UV absorbance and browning of CPs
DPPH radical scavenging activity of CPs
Reducing power of CPs
References