مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Information Journal Paper

Title

A COMPARATIVE STUDY ON ANTIOXIDATIVE PROPERTIES OF CARAMELED REDUCING SUGARS; INHIBITORY EFFECT ON LIPID OXIDATIVE AND SENSORY IMPROVEMENT OF GLUCOSE CARAMELED PRODUCTS IN SHRIMP FLESH

Pages

  87-99

Abstract

 The aim of the present study was to compare three reducing SUGARs (D-glucose, D-arabinose, D-mannose) with respect to the antioxidative activity characteristics of their CARAMELISATION PRODUCTS (CPs) prepared by monitoring UV-absorbance, browning intensity, ferric ion reducing capacity, Fe2+ ion chelating activity as well as DPPH radical scavenging activity. Moreover, the effect of CPs from D-glucose on prevention of LIPID OXIDATION and improvement of sensory characteristics were examined in Indian SHRIMP flesh (Penaeus indicus) during its frozen storage for a duration of 6 months. The reducing SUGARs were heated at 100oC at pH 10 for 100 minutes to generate CPs. Results revealed greater ANTIOXIDANT ACTIVITY of the hexoses, D-glucose and D-mannose, than that of the pentose SUGAR, D-arabinose, as evidenced by the higher UV-absorbance, browning development, reducing power, chelating as well as DPPH radical scavenging activity. Results of the chemical analysis including TBARs and FFA proved that the addition of CPs from glucose (G-CPs) could retard the formation of compounds produced over LIPID OXIDATION in G-CPs-added SHRIMPs (P<0.05). More desirability in sensory attributes of the SHRIMPs treated with G-CPs was expressed than in the untreated samples during the 6 months of storage. These results reflect that G-CPs can be utilized as additives in seafood with appropriate antioxidative and techno-functional properties.

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    APA: Copy

    HAGHPARAST, S., SHABANPOUR, B., KASHIRI, H., ALIPOUR, GH., & SUDAGAR, M.. (2013). A COMPARATIVE STUDY ON ANTIOXIDATIVE PROPERTIES OF CARAMELED REDUCING SUGARS; INHIBITORY EFFECT ON LIPID OXIDATIVE AND SENSORY IMPROVEMENT OF GLUCOSE CARAMELED PRODUCTS IN SHRIMP FLESH. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 15(1), 87-99. SID. https://sid.ir/paper/584309/en

    Vancouver: Copy

    HAGHPARAST S., SHABANPOUR B., KASHIRI H., ALIPOUR GH., SUDAGAR M.. A COMPARATIVE STUDY ON ANTIOXIDATIVE PROPERTIES OF CARAMELED REDUCING SUGARS; INHIBITORY EFFECT ON LIPID OXIDATIVE AND SENSORY IMPROVEMENT OF GLUCOSE CARAMELED PRODUCTS IN SHRIMP FLESH. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2013;15(1):87-99. Available from: https://sid.ir/paper/584309/en

    IEEE: Copy

    S. HAGHPARAST, B. SHABANPOUR, H. KASHIRI, GH. ALIPOUR, and M. SUDAGAR, “A COMPARATIVE STUDY ON ANTIOXIDATIVE PROPERTIES OF CARAMELED REDUCING SUGARS; INHIBITORY EFFECT ON LIPID OXIDATIVE AND SENSORY IMPROVEMENT OF GLUCOSE CARAMELED PRODUCTS IN SHRIMP FLESH,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 15, no. 1, pp. 87–99, 2013, [Online]. Available: https://sid.ir/paper/584309/en

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