Haghparast, S., Shabanpour, B., Kashiri, H., Alipour, Gh., Sudagar, M. (2013). A Comparative Study on Antioxidative Properties of Carameled Reducing Sugars; Inhibitory Effect on Lipid Oxidative and Sensory Improvement of Glucose Carameled Products in Shrimp Flesh. , 15(1), 87-99.
S. Haghparast; B. Shabanpour; H. Kashiri; Gh. Alipour; M. Sudagar. "A Comparative Study on Antioxidative Properties of Carameled Reducing Sugars; Inhibitory Effect on Lipid Oxidative and Sensory Improvement of Glucose Carameled Products in Shrimp Flesh". , 15, 1, 2013, 87-99.
Haghparast, S., Shabanpour, B., Kashiri, H., Alipour, Gh., Sudagar, M. (2013). 'A Comparative Study on Antioxidative Properties of Carameled Reducing Sugars; Inhibitory Effect on Lipid Oxidative and Sensory Improvement of Glucose Carameled Products in Shrimp Flesh', , 15(1), pp. 87-99.
Haghparast, S., Shabanpour, B., Kashiri, H., Alipour, Gh., Sudagar, M. A Comparative Study on Antioxidative Properties of Carameled Reducing Sugars; Inhibitory Effect on Lipid Oxidative and Sensory Improvement of Glucose Carameled Products in Shrimp Flesh. , 2013; 15(1): 87-99.

A Comparative Study on Antioxidative Properties of Carameled Reducing Sugars; Inhibitory Effect on Lipid Oxidative and Sensory Improvement of Glucose Carameled Products in Shrimp Flesh

Journal of Agricultural Science and Technology
Article 9, Volume 15, Issue 1, 2013, Pages 87-99    PDF (1.29 M)
Authors
S. Haghparast* ; B. Shabanpour; H. Kashiri; Gh. Alipour; M. Sudagar
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Abstract
The aim of the present study was to compare three reducing sugars (D-glucose, D-arabinose, D-mannose) with respect to the antioxidative activity characteristics of their Caramelisation Products (CPs) prepared by monitoring UV-absorbance, browning intensity, ferric ion reducing capacity, Fe2+ ion chelating activity as well as DPPH radical scavenging activity. Moreover, the effect of CPs from D-glucose on prevention of lipid oxidation and improvement of sensory characteristics were examined in Indian shrimp flesh (Penaeus indicus) during its frozen storage for a duration of 6 months. The reducing sugars were heated at 100°C at pH 10 for 100 minutes to generate CPs. Results revealed greater antioxidant activity of the hexoses, D-glucose and D-mannose, than that of the pentose sugar, D-arabinose, as evidenced by the higher UV-absorbance, browning development, reducing power, chelating as well as DPPH radical scavenging activity. Results of the chemical analysis including TBARs and FFA proved that the addition of CPs from glucose (G-CPs) could retard the formation of compounds produced over lipid oxidation in G-CPs-added shrimps (P< 0.05). More desirability in sensory attributes of the shrimps treated with G-CPs was expressed than in the untreated samples during the 6 months of storage. These results reflect that G-CPs can be utilized as additives in seafood with appropriate antioxidative and techno-functional properties.
Keywords
Antioxidant activity; Caramelisation products; Lipid oxidation; Shrimp; Sugar
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