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Title :サトウキビ糖蜜の抗酸化活性に及ぼす加熱加工の影響
Title alternative :Enhancement of DPPH-radical Scavenging Activity in Heat-processed Sugarcane Molasses
Authors :氏原, 邦博
吉元, 誠
和田, 浩二
高橋, 誠
須田, 郁夫
Authors alternative :Ujihara, Kunihiro
Yoshimoto, Makoto
Wada, Koji
Takahashi, Makoto
Suda, Ikuo
Issue Date :15-Apr-2013
Abstract :The effects of heating temperature and time on browning, DPPH-radical scavenging activity and polyphenollike activity of molasses from sugarcane were investigated. The browning, DPPH-radical scavenging activity and polyphenol-like activity of molasses heated to between 120℃ and 160℃ were increased in comparison with unheated molasses. The browning of molasses heated to 120℃ and 140℃ increased with heating time, and was nearly 9.5 times greater than unheated molasses after heating for 60 minutes. The browning of molasses heated to 160℃ exponentially increased after heating for 10 minutes, and was nearly 16.7 times greater than unheated molasses after heating for 20 minutes. The DPPH-radical scavenging activity of molasses heated to 120℃ for 50 minutes, 140℃ for 10 minutes, and 160℃ for 10 minutes was four times greater than that of unheated molasses. The alterations in DPPH-radical scavenging activity were similar to the polyphenol-like activity pattern with heat-processing. The heated molasses with the highest polyphenol-like activity, processed at 160℃ for 20 minutes, showed stronger antimutagenicity than unheated molasses. These results indicate that the heat-processing of sugarcane molasses is a viable method for the enhancement of food functions in sugarcane molasses.
URL :https://doi.org/10.3136/nskkk.60.159
Type Local :雑誌掲載論文
ISSN :1881-6681
1341-027X
Publisher :日本食品科学工学会
URI :http://hdl.handle.net/20.500.12000/48410
Citation :日本食品科学工学会誌 Vol.60 no.4 p.159 -164
Appears in Collections:Peer-reviewed Journal Articles (Faculty of Agriculture)

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