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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 258 - 263 (6page)
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초록· 키워드
오류제보하기
To assess a potential possibility of Deoduck as functional food resources, this study was performed to determine the changes in chemical components and antioxidant activities on Deoduck with various aging conditions; aging temperatures were 60, 70, and 80°C, and aging periods were 5, 10, 15, 30, and 50 days. We determined pH, total acidity, browning index, 5-hydroxymethyl-furfural, total phenolic contents, DPPH and ABTS radical scavenging activities of aged Deoduck. Total acidity of aged samples increased during aging treatment, at higher temperature and longer time. The pH value of aged Deoduck ranged from 4.97 to 3.76. Aged Deoduck at 60℃ decreased slowly than 70 and 80℃, and these results were similar in total acidity. 5-HMF and total phenolic contents increased when increased aging temperature and periods. The DPPH and ABTS radical scavenging activities of Deoduck were ranged from 0.374 to 1.560 mg TEAC eq/g and from 0.302 to 1.745 mg trolox eq/g, respectively.
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등록된 정보가 없습니다.
참고문헌 (24)
참고문헌 신청
Adia TM / 2007 / Reactions of D-fructose in water at temperatures up to $400^{\circ}C$ and pressure up to 100 MPa / J Supercrit Fluids 42:110~119
Ajandouz EH / 2001 / Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems / J Food Sci 66:926~931
Antal MJ / 1990 / Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from D-fructose and sucrose / Carbohydr Res 199:91~109
변세은 / 2009 / Inhibitory Effect of Saponin Fraction from Codonopsis lanceolata on Immune Cell-Mediated Inflammatory Responses / Archives of Pharmacal Research 32(6):813~822
조강진 / 2011 / 온도 및 숙성기간이 마늘의 화학적 성분변화에 미치는 영향 / 한국식품영양과학회지 40(1):84~88
Ajandouz EH / 2001 / Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems / J Food Sci 66:926~931
Antal MJ / 1990 / Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from D-fructose and sucrose / Carbohydr Res 199:91~109
변세은 / 2009 / Inhibitory Effect of Saponin Fraction from Codonopsis lanceolata on Immune Cell-Mediated Inflammatory Responses / Archives of Pharmacal Research 32(6):813~822
조강진 / 2011 / 온도 및 숙성기간이 마늘의 화학적 성분변화에 미치는 영향 / 한국식품영양과학회지 40(1):84~88
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