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Antioxidant Activity Increase in Heating Oilseed Protein Ingredients with Glucose

Rhee, Ki Soon, Rhee, Khee Choom
Journal of food protection 1982 v.45 no.5 pp. 452-454
Maillard reaction, antioxidant activity, antioxidants, autoxidation, cottonseed, flour, glucose, ingredients, models, oilseed protein, peanuts, protein isolates, reducing sugars, safflower oil, soybeans
Protein ingredients prepared from glandless cottonseed, peanut and soybean show varying degrees of antioxidative effectiveness in model systems and in food systems. This paper presents data showing that nonenzymatic browning between oilseed protein ingredients and a reducing sugar can enhance the antioxidant value of oilseed ingredients. Defatted flours and protein isolates of the oilseeds were mixed with glucose in a ratio of 1:1 by weight and heated at 100 C for 2 and 6 h. Antioxidant activity of ethanolic extracts of the mixtures was determined against autoxidation of safflower oil. Antioxidant activity of the mixtures increased with heating time, as did the extent of nonenzymatic browning. The rate of increase in antioxidant activity was greater for mixtures having lower endogenous (0 h) antioxidant activity.