Antioxidative Activity of the Blue Pigment Formed in a D-Xylose-Glycine Reaction System

Bioscience, Biotechnology and Biochemistry

Volumn 67, Issue 1, 2003, Pages 54-59

  Shizuuchi, Satomi ^a   Hayase, Fumitaka ^a  

^a MEIJI UNIVERSITY   (Japan)

Author keywords

Antioxidative activity; Blue pigment; Maillard reaction; Melanoidin; Scavenging activity of hydroxyl and DPPH radicals

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLCRESOL; GLYCINE; HYDROXYL RADICAL; MELANOIDIN POLYMERS; PEROXIDE; PICRIC ACID; PIGMENT; POLYMER; SCAVENGER; XYLOSE;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTIOXIDANTS; BUTYLATED HYDROXYTOLUENE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FREE RADICAL SCAVENGERS; GLYCINE; HYDROXYL RADICAL; MASS SPECTROMETRY; PEROXIDES; PICRATES; PIGMENTS, BIOLOGICAL; POLYMERS; SPECTROPHOTOMETRY, ULTRAVIOLET; VITAMIN E; XYLOSE;

EID: 0042853404     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.67.54     Document Type: Article

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