Comparison of the Antioxidant Activity of Absolute Ethanol Extracts and 90% Ethanol Extracts obtained at Successive Stages of a Maillard-type Browning Reaction Mixture

摘要: The color intensity (Absorbance at 490nm) and the antioxidant effects of absolute 90% ethanol extracts obtained from a Maillard-type browning reaction mixture (0. 5M glucose 0. glycine mixture, heated ) were determined. compared with length time both types one another. results are as follows. 1. remained almost unchanged proceeded. appeared to increase nearly in proportion time. 2. seemed possess significant activity on autoxidation an edible soybean oil. which was kept for 21 days. It noteworthy that showed stronger than those extracts, contained far greater amount brown-colored pigments. Since PVs controls groups, after end storage period, did not differ much another, possibility residual water playing some prooxidant role substrates containing should be ruled out. Extracts earlier stages brownig demonstrated less but comparable taken later reaction. 3. present study suggest effective compounds, produced reaction, probably intermediate products such reductones formed fairly