トコフェロールの酸化防止効果向上に関する研究 (第25報)

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書誌事項

タイトル別名
  • Studies on the Improvement of Antioxidant Effect of Tocopherols. XXV
  • トコフェロール ノ サンカ ボウシ コウカ コウジョウ ニ カンスル ケンキュ
  • Synergistic Effects of Several Components of Coffee Beans in Cookies
  • クッキーにおける数種のコーヒー豆成分の相乗効果

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抄録

Examination was made of the synergistic antioxidant effects of various components in coffee beans with tocopherols (Toc) on cookies by storage tests at 40°C for 12 months. The components were 2-carboxy-3, 4, 5-trihydroxycyclohexyl 3, 4-dihydroxycinnamate (chlorogenic acid, Chl), 3', 4'-dihydroxycinnamic acid (caffeic acid, Caf), a powder of roasted coffee beans (CP) and its extract (EE) obtained by ethanol treatment. A mixed tocopherol-concentrate (m-Toc) served as the antioxidant. The components were added to the cookies at 100 ppm for m-Toc, 100 and 200 ppm for Chl and Caf, 2 % for EE and 10 % for CP. Each cookie sample was periodically analyzed for peroxide value (POV) in the lipid fraction and residual Toc during storage.<BR>(1) In cookies without m-Toc, Chl and Caf slightly suppressed increase in POV, while EE and CP did so markedly. The synergistic effect of Caf in cookies with m-Toc was clearly evident but could be hardly detected in EE or CP, the antioxidant effect of EE or CP being much greater than that of m-Toc in cookies containing no antioxidative substances.<BR>(2) Caf, EE and CP, prevented the decomposition of Toc in cookies during storage, but Chl had such effect only weakly.<BR>(3) The sensory evaluation indicated Caf, EE and CP to delay the onset of rancid odor in cookies during storage.

収録刊行物

  • 油化学

    油化学 43 (9), 719-723, 1994

    公益社団法人 日本油化学会

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