Effects of Two Drying Methods on Maillard Reaction of Camellia oleifera
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Abstract:
In this paper, the effects of two drying methods, hot air and microwave radiation, on the antioxidant properties of Camellia oleracea products were investigated. The changes of oxidative stability of Camellia oleifera seeds using different drying methods were investigated by measuring the contents of Maillard products such as pyruvic aldehyde, glyoxal and 3-deoxyositol in Camellia oleifera seeds. The results showed that with the prolongation of microwave heating time, Camellia oleifera seeds under all firepower had the ability to scavenge DPPH free radicals. When the microwave was heated at 700 w for 20 min, the DPPH free radical scavenging ability was the strongest (93.11%). When heated at 150 ℃ for 90 min, the DPPH free radical scavenging ability was 92.03%. When microwave heating for 0~10 min, the main substance affecting the antioxidant activity of Camellia oleifera seeds was 5-hydroxyfurfural; after 15 min of heating in microwave, the main substances affecting the antioxidant activity of Camellia oleifera seeds were pyruvic aldehyde and 3-deoxyosurose. The substances mainly affecting the antioxidant activity of Camellia oleiferain the oven heating mode were pyruvic aldehyde, 3-deoxyositol and 5-hydroxyfurfural. The content of glyoxal in Camellia oleifera seedshad little effect on its antioxidant activity. The results of this study provide a theoretical basis for exploring the antioxidant mechanism of maillard reaction of Camellia oleifera seed oil and optimizing the processing technology of Camellia oleifera seed.
