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Determination of Antioxidant Activity Maillard Reaction Products in Bakry Product and System Typical | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 17, Issue 0, 2017, Pages 770-775 | ||
| Authors | ||
| Sabraa Saad Yasen; Bayan Yaseen Al-Abdullah | ||
| Abstract | ||
| This study was conducted in the laboratories of pharmaceutical Samarra laboratory, quality control division in the initial laboratory and the division of the Microbiology and this study included measuring the antioxidants activity of the products studied in some typical system. The highest value appeared in the concentration of antioxidants in the studied products in fried sample extracts, followed by a sample of bread extract values reached 34.81 micromoles a score of 140 m 59.81 micromoles respectively, and for the development of effective anti-oxidation of linoleic acid by the output of interaction birthday and mixture of proteins (Klotinen, Klydin, Kizin) with sugars (Zailoz and lactose) in the model system and prepared a concentration of 1:1 Molar and at PH 7 and at a temperature of 100 m and extended heat (0.1, 2.5) an hour has got a rapid increase in the effectiveness of antioxidants and all mixtures in heating-mentioned period, but the BDE (Klotinen-Zaaloz) showed higher effectiveness compared to other blends, amounting to 38.12% when heated for 5 hours, the choice of these two saccharin without the other because they gave the highest absorption value for all mixtures. | ||
| Keywords | ||
| Antioxidant activity; Maillard Reaction; Bakry Product | ||
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