Relation between antioxidant activity of affined C sugar and thermaly induced nonenzymatic browning
2011
Mišan, A.Č., Institute for Food Technology, Novi Sad (Serbia) | Gyura, J.F., Faculty of Technology, Novi Sad (Serbia) | Sakač, M.B., Institute for Food Technology, Novi Sad (Serbia) | Simović−Šoronja, D.M., Faculty of Technology, Novi Sad (Serbia) | Šereš, Z.I., Faculty of Technology, Novi Sad (Serbia) | Pajin, B.S., Faculty of Technology, Novi Sad (Serbia)
Affined C sugar was obtained at the third stage of crystallization from the process of sugar production and was characterized by 99.82% dry matter (DM) content, 97.6 deg Z sucrose content, pH=6.81, 20366 IJ/DM coloured matter content measured at 420 nm and 4673 IJ/DM coloured matter content measured at 560 nm. As the development of coloured compounds and Maillard reaction products is favoured by the increase in temperature, the aim of this study was to investigate the relation between thermally induced nonenzymatic browning and antioxidant activity of affined C sugar. Nonenzymatic browning was tested by incubating 50 g of 40 deg Bx affined C sugar solution at 70 deg C, 80 deg C and 90 deg C for 1200 min. Thermal treatment resulted in the increase in coloured substances content. Incubation at 90 deg C for 1200 min resulted in partial sucrose degradation, which was followed by the increase in fructose and glucose content. Scavenging activity against DPPH radicals (DPPH sup(.)) decreased with the increase in the incubation temperature. Since the antioxidant activity of Maillard reaction products was reported, our results indicate that Maillard reaction may not have been the main mechanism of nonenzymatic browning. Further research needs to be done in order to characterize the antioxidants in affined C sugar and the products of browning reaction under the described experimental conditions.
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