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Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting.
J Agric Food Chem. 2000 Jul; 48(7):2760-5.JA

Abstract

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 82%, 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 IC(50) of WEUCT in liposome oxidation induced by the Fenton reaction was 0.41 mg/mL, which was higher than that of alpha-tocopherol (IC(50) = 0.55 mg/mL). WEUCT also exhibited good antioxidant activity in enzymatic and nonenzymatic microsome oxidative systems. The water extracts of roasted C. tora L. 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.

Authors+Show Affiliations

Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, Republic of China. gcyen@mail.nchu.edu.twNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10898619

Citation

Yen, G C., and D Y. Chuang. "Antioxidant Properties of Water Extracts From Cassia Tora L. in Relation to the Degree of Roasting." Journal of Agricultural and Food Chemistry, vol. 48, no. 7, 2000, pp. 2760-5.
Yen GC, Chuang DY. Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting. J Agric Food Chem. 2000;48(7):2760-5.
Yen, G. C., & Chuang, D. Y. (2000). Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting. Journal of Agricultural and Food Chemistry, 48(7), 2760-5.
Yen GC, Chuang DY. Antioxidant Properties of Water Extracts From Cassia Tora L. in Relation to the Degree of Roasting. J Agric Food Chem. 2000;48(7):2760-5. PubMed PMID: 10898619.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting. AU - Yen,G C, AU - Chuang,D Y, PY - 2000/7/18/pubmed PY - 2000/10/14/medline PY - 2000/7/18/entrez SP - 2760 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 48 IS - 7 N2 - 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 82%, 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 IC(50) of WEUCT in liposome oxidation induced by the Fenton reaction was 0.41 mg/mL, which was higher than that of alpha-tocopherol (IC(50) = 0.55 mg/mL). WEUCT also exhibited good antioxidant activity in enzymatic and nonenzymatic microsome oxidative systems. The water extracts of roasted C. tora L. 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10898619/Antioxidant_properties_of_water_extracts_from_Cassia_tora_L__in_relation_to_the_degree_of_roasting_ L2 - https://doi.org/10.1021/jf991010q DB - PRIME DP - Unbound Medicine ER -