Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products

DOI 2 Citations
  • KIRIGAYA Norimasa
    Department of Agricultural Chemistry, Faculty of Agriculture, The Univefsity of Tokyo
  • KATO Hiromichi
    Department of Agricultural Chemistry, Faculty of Agriculture, The Univefsity of Tokyo
  • FUJIMAKI Masao
    Department of Agricultural Chemistry, Faculty of Agriculture, The Univefsity of Tokyo

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Other Title
  • Part I. Relations of Color Intensity and Reductones with Antioxidant Activity of Browning Reaction Products

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Description

A mixture of 0.8M D-xylose and 0.8M glycine, when heated at 100°C, showed inhibi-tory effect against autoxidation of 40% ethanol solution of linoleic acid. The antioxidant activity increased in proportion to color intensity of browning reaction solution, whereas reductones formed during the browning process showed little contribution to the activity. Nondialyzable melanoidin fraction of browning solution also showed a positive activity. Consequently, it was considered that melanoidin pigment would play an important role in the antioxidant activity.

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Details 詳細情報について

  • CRID
    1390282681444107776
  • NII Article ID
    130003522915
  • DOI
    10.1271/bbb1961.32.287
  • COI
    1:CAS:528:DyaF1cXktV2rsbg%3D
  • ISSN
    18811280
    00021369
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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