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標題: Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting
作者: Yen, G.C.
Chuang, D.Y.
關鍵字: Cassia tora;water extract;antioxidant activity;roasting;browning;polyphenol;maillard reaction-products;flavonoids;chemiluminescence;disease;seeds;risk
Project: Journal of Agricultural and Food Chemistry
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 48, Issue 7, Page(s) 2760-2765.
The antioxidant properties of water extracts from Cassia tora L. (WECT) prepared under different degrees of roasting were investigated. The water extracts of unroasted C. tora L. (WEUCT) showed 94% inhibition of peroxidation of linoleic acid at a dose of 0.2 mg/mL, which was higher than that of alpha-tocopherol (82%). Water extracts prepared from C. tora L. roasted at 175 degrees C for 5 min and at 200 degrees C for 5 min exhibited 83% and 2%, respectively, inhibition of linoleic acid peroxidation. This result indicated that the antioxidant activities of WECT decreased with longer roasting time or higher roasting temperature. The IC50 Of WEUCT in liposome oxidation induced by the Fenton reaction was 0.41 mg/mL, which was higher than that of alpha-tocopherol (IC50 = 0.55 mg/mL). WEUCT also exhibited good antioxidant activity in enzymatic and nonenzymatic microsome oxidative systems. The water extracts of roasted C. tora IL. increased in the degree of browning and produced chemiluminescence when compared with the unroasted sample. However, the total polyphenolic compounds of WECT decreased after the roasting process finished. In conclusion, the decrease in the antioxidant activity of water extracts from roasted C. tora L. might have been due to the degradation of Maillard reaction products and the decrease of polyphenolic compounds.
ISSN: 0021-8561
DOI: 10.1021/jf991010q
Appears in Collections:食品暨應用生物科技學系

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