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KMID : 0380619820140030265
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 3 p.265 ~ p.270
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Antioxidant Activity of Maltol , Kojic Acid , Levulinic Acid , Furfural , 5 - Hydroxymethyl Furfural , and Pyrazine
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Abstract
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An attempt was made to investigate the antioxidant activity of maltol, kojic acid, levulinic acid, furfural, 5-hydroxymethyl furfural (5-HMF), and pyrazine which had been known to be important intermediates of Maillard browning reactions. The activity of these compounds was determined by comparing induction periods of soybean oil substrates containing each compound at a 0.01M level with that of a control. The induction period was arbitrarily taken as the time in hours for a substrate to reach a peroxide value of 60 meq/㎏ oil. The substrates and control were stored at 45.0.±1.0℃ for 30 days. The induction periods of the control, kojic acid, furfural, 5-HMF, maltol, levulinic acid, and pyrazine were respectively 468, 592, 510, 498, 486, 450, and 402 hours. Kojic acid demonstrated considerable antioxidant activity, whereas furfural, 5-HMF, and maltol showed weak activivity. Pyrazine and levulinic acid showed pro-oxidant activity. Although the prooxidant activity of pyrazine seemed definite, that of levulinic acid appeared very weak.
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