Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products

DOI 被引用文献2件
  • 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

書誌事項

タイトル別名
  • Part I. Relations of Color Intensity and Reductones with Antioxidant Activity of Browning Reaction Products

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説明

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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詳細情報 詳細情報について

  • CRID
    1390282681444107776
  • NII論文ID
    130003522915
  • DOI
    10.1271/bbb1961.32.287
  • COI
    1:CAS:528:DyaF1cXktV2rsbg%3D
  • ISSN
    18811280
    00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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