کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563130 1330749 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in antioxidant activity of dehydrated onion and garlic during storage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Changes in antioxidant activity of dehydrated onion and garlic during storage
چکیده انگلیسی

The effect of the Maillard reaction evolution on the overall antioxidant activity (AA) of stored dehydrated onion and garlic has been studied. Extent of the reaction was followed through the determination of the Amadori compounds, measured as 2-furoylmethyl-amino acids (2-FM-AA), and colour development whereas AA was evaluated by the ORACFL assay. Dehydrated garlic exhibited a very slow progress of the Maillard reaction which did not lead to any noticeable change in its AA upon storage. However, a substantial increase of AA was observed in dehydrated onion samples, in agreement with a major Maillard reaction evolution. Moreover, a positive correlation between colour and antioxidant properties was observed during the storage of dehydrated onion at 50 °C, suggesting the predominant role of the advanced stages of the Maillard reaction over the AA. In conclusion, this study demonstrated that, although the Amadori compounds might exert a moderate effect on the AA, the advanced Maillard reaction products are the major contributors to this property.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 39, Issue 8, October 2006, Pages 891–897
نویسندگان
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