Effects of Phenolic Compounds on the Browning of Cooked Barley

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• 作者：Noriko Kohyama ; Masaya Fujita ; Hiroshi Ono ; Mayumi Ohnishi-Kameyama ; Hitoshi Matsunaka ; Toshiyuki Takayama ; Masatsune Murata
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：July 22, 2009
• 年：2009
• 卷：57
• 期：14
• 页码：6402-6407
• 全文大小：737K
• 年卷期：v.57,no.14(July 22, 2009)
• ISSN：1520-5118

文摘

Barley grain products undergo browning when cooked. To evaluate effects of phenolic compounds on browning, various amounts of (+)-catechin, proanthocyanidins, or related phenolic compounds were added to aqueous barley extracts or barley pastes, which were heated at 90 °C for 1 or 2 h, respectively. In barley extract, (+)-catechin, procyanidin B3 (PCB3), prodelphinidin B3 (PDB3), and a trimer of gallocatechin−gallocatechin−catechin (PDT1) dose-dependently elevated absorbance at 420 nm after heating. PDB3 caused browning faster than PCB3 and (+)-catechin. In barley paste, PDB3 and PDT1 decreased the L* value and increased the a* and b* values of the paste dose-dependently after heating and PCB3 and (+)-catechin did so to a lesser extent. Caffeic acid promoted the browning in both of the extract and paste, while protocatechuic acid, eriodictyol, and (+)-taxifolin promoted it in the extract and myricetin and quercetin promoted it in the paste. Compounds promoting browning have catechol or pyrogallol structures in common.