Changes in antioxidant activity of dehydrated onion and garlic during storage
作者： F. Javier Moreno , Marta Corzo-Martı´nez , M. Dolores del Castillo , Mar Villamiel
DOI: 10.1016/J.FOODRES.2006.03.012
关键词:
摘要: Abstract The effect of the Maillard reaction evolution on overall antioxidant activity (AA) stored dehydrated onion and garlic has been studied. Extent was followed through determination Amadori compounds, measured as 2-furoylmethyl-amino acids (2-FM-AA), colour development whereas AA evaluated by ORACFL assay. Dehydrated exhibited a very slow progress which did not lead to any noticeable change in its upon storage. However, substantial increase observed samples, agreement with major evolution. Moreover, positive correlation between properties during storage at 50 °C, suggesting predominant role advanced stages over AA. In conclusion, this study demonstrated that, although compounds might exert moderate AA, products are contributors property.
elsevier.com
sci-hub.se 参考文章(46)
P N Kourounakis, E A Rekka, Effect on active oxygen species of alliin and Allium sativum (garlic) powder. Research communications in chemical pathology and pharmacology. ,vol. 74, pp. 249- 252 ,(1991)
Functionality of food phytochemicals : Plenum Press,. ,(1997) , 10.1007/978-1-4615-5919-1
P. Resmini, L. Pellegrino, G. Battelli, Accurate quantification of furosine in milk and dairy products by a direct HPLC method Italian Journal of Food Science. ,vol. 2, pp. 173- 183 ,(1990)
Bozidar Stavric, Chemopreventive Agents in Foods Springer, Boston, MA. pp. 53- 87 ,(1997) , 10.1007/978-1-4615-5919-1_3
Kenjiro Ryu, Nagatoshi Ide, Hiromichi Matsuura, Yoichi Itakura, Nα-(1-Deoxy-d-fructos-1-yl)-l-Arginine, an Antioxidant Compound Identified in Aged Garlic Extract Journal of Nutrition. ,vol. 131, ,(2001) , 10.1093/JN/131.3.972S
M.C. Nicoli, M. Anese, L. Manzocco, C.R. Lerici, Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree Lwt - Food Science and Technology. ,vol. 30, pp. 292- 297 ,(1997) , 10.1006/FSTL.1996.0181
Alejandra Cardelle-Cobas, F. Javier Moreno, Nieves Corzo, Agustín Olano, Mar Villamiel, Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples. Journal of Agricultural and Food Chemistry. ,vol. 53, pp. 9078- 9082 ,(2005) , 10.1021/JF051302T
R.S. Farag, Y. Ghali, M.M. Rashed, Linoleic Acid Oxidation Catalyzed by Amadori Compounds in Aqueous Media Canadian Institute of Food Science and Technology journal. ,vol. 15, pp. 174- 179 ,(1982) , 10.1016/S0315-5463(82)72533-7
Makoto Ichikawa, Kenjiro Ryu, Jiro Yoshida, Nagatoshi Ide, Yukihiro Kodera, Takashi Sasaoka, Robert T. Rosen, Identification of six phenylpropanoids from garlic skin as major antioxidants. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 7313- 7317 ,(2003) , 10.1021/JF034791A
Eli Brookner, Phased-Array Radars Scientific American. ,vol. 252, pp. 94- 102 ,(1985) , 10.1038/SCIENTIFICAMERICAN0285-94