2024-03-29T11:06:17Z
https://u-ryukyu.repo.nii.ac.jp/oai
oai:u-ryukyu.repo.nii.ac.jp:02011547
2023-08-03T05:29:16Z
1642838163960:1642838338003
1642838403551:1642838407312
サトウキビ糖蜜の抗酸化活性に及ぼす加熱加工の影響
Enhancement of DPPH-radical Scavenging Activity in Heat-processed Sugarcane Molasses
氏原, 邦博
吉元, 誠
和田, 浩二
高橋, 誠
須田, 郁夫
Ujihara, Kunihiro
Yoshimoto, Makoto
Wada, Koji
Takahashi, Makoto
Suda, Ikuo
open access
© 2013 日本食品科学工学会
sugarcane
molasses
heat-processing
DPPH-radical scavenging
polyphenol-like activity
サトウキビ
糖蜜
加熱加工
DPPH ラジカル消去活性
ポリフェノール様活性
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.
論文
日本食品科学工学会
2013-04-15
jpn
journal article
VoR
http://hdl.handle.net/20.500.12000/48410
http://hdl.handle.net/20.500.12000/48410
https://u-ryukyu.repo.nii.ac.jp/records/2011547
https://doi.org/10.3136/nskkk.60.159
https://doi.org/10.3136/nskkk.60.159
1881-6681
1341-027X
日本食品科学工学会誌
60
4
159
164
https://u-ryukyu.repo.nii.ac.jp/record/2011547/files/60_159.pdf