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Stability and Free Radical Scavenging Activities of Black Sesame Melanin

SHAN Liang et al (State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122)  
[Objective] The aim of this paper was to evaluate the stability of black sesame melanin(BSM) affected by various physicochemical factors involved in food processing,and the scavenging activities of BSM to various free radicals.[Method] Color retention of BSM solutions was obtained based on absorbance under various food processing conditions.Free radical scavenging ratio was obtained based on absorbance of DPPH·,·OH,and O2-· free radical systems as affected by addition of BSM solutions.[Result] BSM showed good stability to heat and light;it also demonstrated good stability towards several metal ions except for slightly low stability to Fe3+,Cu2+,and Zn2+;it was basically stable to oxidative,reductive,sugar,salt,vitamin C,and preservatives.BSM exhibited scavenging activities in a positively dose dependent fashion to various free radicals in the order of DPPH··OHO2-·.[Conclusion] BSM had good safety and better stability as compared with anthocyanin type melanins,in addition to its free radical scavenging activities,and therefore was a natural melanin and antioxidant resource with good prospect for development in the foodstuff,pharmaceutical,and health care arena.
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