Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A study on the relations between the color intensity and the antioxidant activity of caramelization products

카라멜화 반응 생성물의 갈색도와 항산화 효과와의 관계

  • 신민자 (경희대학교 조리과학과) ;
  • 윤혜현 (경희대학교 조리과학과) ;
  • 안명수 (성신여자대학교 식품영양학과)
  • Published : 2002.12.01
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Abstract

The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose＋citric acid(GLCA), glucose＋sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

Keywords

References

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