Isolasi dan Karakterisasi Melanoidin kecap manis dan peranannya sebagai Ontioksidan  

Oleh:

Dedin F.R. ; Fardiaz, Dedi ; Apriyantono, Anton ; Andarwulan, Nuri

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. 17 no. 3 (Dec. 2006), page 204.
Topik: Antioxidative activity; fractionation; melanoidin; Maillard reactions

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Controlling oxidation in natural and processed foods is a difficult aspectof food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction products during cooking and processing. Protection of foods against lipid oxidation usually involves exclusion ofoxygen by packing in vacuum or inert gases and/or the addition ofantioxidants. The Mallard reaction is a complex reaction. A variety of by products, intermediates and brown pigmens (melanoidins,) are produced, which may contribute to the flavor, antioxidative activity and color offood. The oxidative browning ofsoy sauce is considered to have a different mechanism from those of ascorbic acid, polyphenols and furfural, because the amount ofthese compounds in soy sauce is very small. Mallard reaction products of soy sauce were fractionated into high and low molecular weight compounds by ultrafiltration. Oxidative stability was evaluated in refined soybean oil containing compounds in soy sauce and butylated hydroxytoluene (BHT). Oils were oxidized at 110°Cand analyzed by the rancimat method and TBA determination. The high molecular compounds (MW>100kDa) of soy sauce was found to be more inhibitory on the oxidation ofsoybean oil with protective index being 2.43. Characteristic ofthe UV-Vis absorption was 360— 406 nm and the IR spectra indicated the presence of—OH...O groups off B-diketon or combinated C=R=R groups.

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