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

Authors
S. Haghparast
B. Shabanpour
H. Kashiri
G. 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

1. Aeschbacher, H. U. 1990. Anticarcinogenic Effect of Browning Reaction Products. In: "The Maillard Reaction in Food Processing", (Eds.): Finot, P. A., Aescherbacher, H. U., Hurrel, R. F. and Liardon, R.. Human Nutrition and Physiology, Birkhauser Verlag, Basel, PP. 335-348.
2. Ajandouz, E. H., Tchiakpe, L. S., DalleOre, F., Benajiba, A. and Puigserver, A. 2001. Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose–lysine Model Systems. J. Food Sci., 66(7): 926–931.
3. Benjakul, S., Visessanguan, W., Phongkanpai, V. and Tanaka, M. 2005. Antioxidative Activity of Caramelisation Products and Their Preventive Effect on Lipid Oxidation in Fish Mince. Food Chem., 90: 231–239.
4. BeWiller, J. N. and Whistler, R. L. 1996. Carbohydrates. In: “Food Chemistry”, (Ed.): Fennema, O. R., Marcel Dekker, Inc, New York, PP. 157–319.
5. Buera, M. D. P., Chirife, J., Resnik, S. L. and Wetzler, G. 1987. Nonenzymatic Browning in Liquid Model System of High Water Activity: Kinetics of Color Changes Due to Maillard’s Reaction between Different Single Sugars and Glycine and Comparison with Caramelization Browning. J. Food Sci., 52: 1063–1067.
6. Davies, C. G. A. and Labuza, T. P. 2005. The Maillard Reaction Application to ConfectionaryProducts. (Retrieved 15.02.2005).
7. Davies, C. G. A., Kaanane, A., Labuza, T. P., Moskowitz, A. and Guillaume, F. 1998. Evaluation of the Acyclic State and Effect of Solvent Type on Mutarotation Kinetics and Maillard Browning Rate of Glucose and Fructose. Proceedings VI International Maillard Conference, London, PP. 166–171.
8. Egan, H., Krik, R. S. and Sawyer, R., 1997. Pearson’s Chemical Analysis of Food. 9th Edition, Edinburgh, Scotland, Churchill Livingstone, UK, PP. 609-634.
9. Karel, M., Fennema, O. R. and Lund, B. 1975. Physical Principles of Food Preservation. Part ll, Marcel Dekker Inc, New York, 4: 474.
10. Friedman, M. 1996. Food Browning and Its Prevention: An Overview. J. Agr. Food. Chem., 44(3): 631–653.
11. Haard, N. F. 1992. Biochemical Reaction in Fish Muscle during Frozen Storage, In: "Seafood Science and Technology", (Ed.): Bligh, E. G.. Fishing News Books, Oxford, PP. 176-209.
12. Harris, P. and Tall, J. 1994. Rancidity in Fish. In: "Rancidity in Foods", (Eds.): Allen, J. C. and Hamilton, R. J.. Chapman and Hall, London, UK, PP. 256–272.
13. Hodge, J. E. 1967. Origin of Flavor in Food: Nonenzymatic Browning Reactions. In: "Symposium on Food: The Chemistry and Physiology of Flavors", (Eds.): Schultz, H. W., Day, E. A. and Libbey, L. M. AVI, Westport, Conn, PP. 465–491.
14. Hultin, H. O. 1994. Oxidation of Lipids in Seafoods. In: "Seafoods, Chemistry, Processing Technology and Quality", (Eds.): Shahidi, F. and Botta, J. R.. New York, USA: Blackie Academic, PP. 49–74.
15. Karahadian, C. and Lindsay, R. C. 1989. Action of Tocopherol Type Compound in Directing Reactions Forming Flavor Compounds in Autoxidizing Fish Oils. J. Am. Oil Chem., 66(9): 1302-1308.
16. Karmer, A. and Twigg, B. A. 1996. Fundamental of Quality Control for the Food Industry. 2nd Edition, AVI, Pennsylvania, USA, 505 PP.
17. Khayat, A. and Schwall, D. 1983. Lipid Oxidation in Seafood. Food Technol., 7: 130-140.
18. Kim, J. S. and Lee, Y. S. 2009. Antioxidant Activity of Maillard Reaction Products Derived from Aqueous Glucose/Glycine, Diglycine, and Triglycine Model Systems as a Function of Heating Time. Food Chem., 116: 227–232.
19. Kwak, E. J. and Lim, S. I. 2004. The Effect of Sugar, Amino Acid, Metal Ion, and NaCl on Model Maillard Reaction under pH Control. Amino Acids, 27: 85–90.
20. Jeong, S. M., Kim, S. Y., Kim, D. R., Jo, S. C., Nam, K. C. and Ahn, D. U. 2004. Effects of Heat Treatment on the Antioxidant Activity of Extracts from Citrus Peals. J. Agr. Food Chem., 52: 3389–3393.
21. Jing, H. and Kitts, D. D. 2002. Chemical and Biochemical Properties of Caseinsugar Maillard Reaction Products. Food Chem. Toxicol., 40: 1007–1015.
22. Jing, H. and Kitts, D. D. 2004. Antioxidant Activity of Sugar-lysine Maillard Reaction Products in Cell Free and Cell Culture Systems. Arch. Biochem. Biophys., 429: 154–163.
23. Laroque, D., Inisan, C., Berger, C., Vouland, É. and Dufossé. 2008. Kinetic Study on the Maillard Reaction. Consideration of Sugar Reactivity. Food Chem., 111: 1032-1042
24. Lu, C. Y., Hao, Z., Payne, R. and Ho, C. T. 2005. Effects of Water Content on Volatile Generation and Peptide Hydrolysis in Maillard Reaction of Glycine, Diglycine and Triglycine. J. Agr. Food Chem., 53: 6443-6447.
25. Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M. C. and Lerici, C. R. 2001. Review of Non-enzymatic Browning and Antioxidant Capacity in Processed Foods. Trends Food Sci. Tech., 11: 340–346.
26. Morales, F. J., Fernandez-Fraguas, C. and Jiménez-Pérez, S. 2005. Iron Binding Ability of Melanoidins from Food and Model Systems. Food Chem., 90: 821–827.
27. Okazaki, K. and Makino, Y. 2004. Trial Production of Tsukudani with Strong Scavenging Activity against Active Oxygen Species. Food Sci. Technol. Res., 10(2): 214–217.
28. Oyaizu, M. 1986. Antioxidant Activity of Browning Products of Glucosamine Fractionated by Organic Solvent and Thin-layer Chromatography. Nippon Shokuhin Kogyo Gakkaishi, 35: 771–775.
29. Özogul, Y., Ozyurt, G., Özogul, F., Kuley, E. and Polat, A. 2005. Freshness Assessment of European Ell (Anguilla anguilla) by Sensory, Chemical and Microbiological Methods. Food Chem., 92: 745-751.
30. Pedraja, R. R. 1970. Change of Composition of Shrimp and Other Marine Animals during Processing. Food Technol., 24: 1355–1360.
31. Phongkanpal, V., Benjakul, B. and Tanaka, M. 2006. Effect of pH on Antioxidative Activity and Other Characteristics of Caramelisation Products. J. Food Biochem., 30: 174-186.
32. Piao, X. L., Park, I. H., Baek, S. H., Kim, H. Y., Park, M. K. and Park, J. H. 2004. Antioxidative Activity of Furanocoumarins Isolated from Angelicae dahuricae. J. Ethnopharmacol., 93: 243–246.
33. Rhee, C. and Kim, D. H. 1975. Antioxidative Activity of Acetone Extracts Obtained from a caramelization-type Browning Reaction. J. Food Sci., 40: 460–462.
34. Rizzi, G. P. 1997. Chemical Structure of Coloured Maillard Reaction Products. Food Rev. Int., 13: 1–28.
35. Serdaroglu , M. and Felekoglu, E. 2005. Effects of Using Rosemary Extract and Onion Juice Onoxidative Stability of Sardine (Sardina pilchardus) Mince. J. Food Quality, 28: 109-120.
36. Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. 1992. Antioxidative Properties of Xanthan on the Autoxidation of Soybean Oil in Cyclodextrin Emulsion. J. Agr. Food Chem., 40: 945–948.
37. Shon, M. Y., Kim, T. H. and Sung, N. J. 2003. Antioxidant and Free Radical Scavenging Activity of Phellinus baumii (Phellinus of Hymenochaetaceae) Extracts. Food Chem., 82: 593–597.
38. Sumaya-Martinez, MT., Thomas, S., Linard, B., Binet, A. and Guerard, F. 2005. Effect of Maillard Reaction Conditions on Browning and Antiradical Activity of Sugar-tuna Stomach Hydrolysate Model System. Food Res. Int., 38(8-9): 1045-1050.
39. Tang, S. Z., Kerry, J. P., Sheehan, D. and Buckley, D. J. 2002. Antioxidative Mechanisms of Tea Catechins in Chicken Meat Systems. Food Chem., 76: 45–51.
40. Tarladgis, B. G., Watts, B. M. and Jonathan, M. 1969. Distillation Method for the Determination of Malonaldehyde in Rancid Foods. J. Am Oil Chem. Soc., 37: 44-48.
41. Tsironi, T., Dermesonlouoglou, E., Giannakourou, M. and Taoukis, P. 2009. Shelf Life Modeling of Frozen Shrimp at Variable Temperature Conditions. LWT-Food Sci. Technol., 42: 664-671.
42. Undeland, I. and Lingnert, H. 1999. Lipid Oxidation in Fillets of Herring (Clupea harengus) during Frozen Storage: Influence of Prefreezing Storage, J. Agr. Food Chem., 47: 2075-2081.
43. Vareltzis, K., Koufidis, D., Graviilidou, E., Papavergou, E. and Vasiliadou, S. 1997. Effectiveness of a Natural Rosemary (Rosmarinus officinalis) Extract on the Stability of Filleted and Minced Fish during Frozen Storage. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 205: 93–96.
44. Vorlová, L., Borkovocová, I., Kalábová, K. and Večerek, V. 2006. Hydroxymethylfurfural Contents in Foodstuffs Determined by HPLC Method. J. Food. Nut. Res., 45(1): 34-38.
45. Wang, W., Weng, X. C. and Cheng, D. L. 2000. Antioxidant Activities of Natural Phenolic Components from Dalbergia odorifera T. Chen. Food Chem., 71: 45–49.
46. Weber, J., Bochi, V. C., Riberio, C. P., Victerio, A. M. and Emanuelli, T. 2008. Effect of Different Cooking Methods on Oxidation, Proximate and Fatty Scid Composition of Silver Catfish (Rhamdia quelen) Fillets. Food Chem., 106: 140-146.
47. Yen, G. C. and Hsieh, P. P. 1995. Antioxidative Activity and Scavenging Effects on Active Oxygen of Xylose–lysine Maillard Reaction Products. J. Sci. Food Agr., 67: 415–420.
48. Yomauchi, R., Tatsumi, Y., Asano, M., Kato, K. and Ueno, Y. 1988. Effect of Metal Salts and Fructose on the Autoxidation of Methyl Linoleate in Emulsions. Agric. Biol. Chem., 52: 849–850.
49. Yoshimura, Y., Iijima, T., Watanabe, T. and Nakazawa, H. 1997. Antioxidative Effect of Maillard Reaction Products Using Glucose–glycine Model System. J. Agr. Food Chem., 45: 4106–4109.
Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J. and Qian, M. 2002. Free Radical Scavenging Properties of Wheat Extracts. J. Agr. Food Chem., 50: 1619–1624.
Journal of Agricultural Science and Technology
Volume 15, Issue 1
January and February 2013
Pages 87-99