期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 58, 期 2, 页码 578-586出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.04.004
关键词
Carob; Roasting; Antioxidant activity; Gastrointestinal solubility; Maillard reaction
资金
- Ministry of Science, Education and Sports of the Republic of Croatia [006-1130475-0159, 006-0061117-1240, 006-0000000-3178]
Antioxidant activity, gastrointestinal solubility of polyphenols and formation of different classes of Maillard reaction products (MRPs) that occurs during thermal processing of carob powder was investigated in relation to different roasting time-roasting temperature combinations applied. Principal component analysis (PCA) was used to group carob powders with the aim of proposing optimal roasting conditions for obtaining the one with the highest biological activity that can be expected after undergoing the simulation of gastrointestinal digestion. Results showed that antioxidant activity of carob powder can be significantly increased by roasting due to improved polyphenol solubility and formation of the early-stage MRPs. Fluorescent MRPs, HMF and furfural, known for their toxic properties, were the most abundant in samples roasted under more severe time/temperature conditions. Carob powder roasted at 130 degrees C for 30 min yielded the highest antioxidant activity and the lowest toxic MRP formation. (C) 2014 Elsevier Ltd. All rights reserved.
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