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Estimation of antioxidant potential of caramelized products by DPPH assay


The International Journal of Global Sciences (TIJOGS)

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Khadija Kausar1, Hafsa Hanif1, Ayesha Saddiqa, Muhammad Fahad Latif1*, Neelum Shahzadi1

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

*Corresponding authors email: fahadlatif77@gmail.com  

Submitted Accepted Published
Jun 01,2019 Jul 27,2019 Aug 25,2019

2019 / Vol: 2 / Issue: 3


Abstract


DPPH radical scavenging activity of CPs prepared under neutral conditions increased linearly as the heating time increased. Among CPs from all sugars tested, those from Dextrose showed the highest activity. CPs from glucose were found to exhibit to lowest activity, compared to CPs from other sugars. For CPs prepared under alkaline conditions, an exponential increase in DPPH radical scavenging activity was observed with increasing heating time. CPs from D-Glucose exerted greater DPPH radical scavenging activity compared to CPs from other sugars. DPPH radical scavenging activity was in the descending order: D-Glucose>glucose>Dextrose> xylose. From the result, it was noted that DPPH radical scavenging activity of CPs prepared under alkaline conditions was approximately five-fold greater than that of CPs prepared under neutral conditions. The higher radical scavenging activity of CPs prepared at pH 10 was coincidental with the higher reducing power, browning and intermediate formation.

Key words: Caramelization, DPPH


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