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

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.