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Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products
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- KIRIGAYA Norimasa
- Department of Agricultural Chemistry, Faculty of Agriculture, The Univefsity of Tokyo
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- KATO Hiromichi
- Department of Agricultural Chemistry, Faculty of Agriculture, The Univefsity of Tokyo
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- FUJIMAKI Masao
- Department of Agricultural Chemistry, Faculty of Agriculture, The Univefsity of Tokyo
Bibliographic Information
- Other Title
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- 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.
Journal
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- Agricultural and Biological Chemistry
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Agricultural and Biological Chemistry 32 (3), 287-290, 1968
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Keywords
Details 詳細情報について
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- CRID
- 1390282681444107776
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- NII Article ID
- 130003522915
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- COI
- 1:CAS:528:DyaF1cXktV2rsbg%3D
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- ISSN
- 18811280
- 00021369
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- Text Lang
- en
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed