Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 14 Issue 3
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- Pages.265-270
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- 1982
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- 0367-6293(pISSN)
Antioxidant Activity of Maltol, Kojic Acid, Levulinic Acid, Furfural, 5- Hydroxymethyl Furfural, and Pyrazine
Maltol, Kojic Acid, Levulinic Acid, Furfural, 5-Hydroxymethyl Furfural과 Pyrazine의 항산화작용
- Yi, Bum-Hong (Department of Food Technology, College of Agriculture, Korea University) ;
- Kim, Dong-Hoon (Department of Food Technology, College of Agriculture, Korea University)
- Published : 1982.09.30
Abstract
An attempt was made to investigate the antioxidant activity of maltol, kojic acid, levulinic acid, furfural, 5-hydroxymethyl furfural (5-HMF), and pyrazine which had been known to be important intermediates of Maillard browning reactions. The activity of these compounds was determined by comparing induction periods of soybean oil substrates containing each compound at a 0.01M level with that of a control. The induction period was arbitrarily taken as the time in hours for a substrate to reach a peroxide value of 60meq/kg oil. The substrates and control were stored at
마이얄 갈색화반응의 중요한 중간생성체로 알려진 maltol, kojic acid, levulinic acid, furfural, 5-hydroxymethyl furfural(5-HMF)와 pryazine의 항산화작용을 조사하였다. 각 화합물의 작용은 이들 화합물의 0.01M의 농도로 들어있는 콩기름 기질들과 실험대조기질의 유도기간의 길이를 비교함으로써 추정하였다. 기질들은
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