Nam K C, Kim Jeong-Han, Ahn Dong U, Lee Seung-Cheol
Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA.
J Agric Food Chem. 2004 Jan 28;52(2):374-9. doi: 10.1021/jf035103q.
To determine the antioxidant effects of rice hull extract exposed to far-infrared radiation, the added extracts were compared with sesamol in cooked turkey breast. Rice hull extract showed antioxidant properties in cooked turkey breast by reducing lipid oxidation and volatile aldehydes. Far-infrared radiation increased significantly the antioxidant activities of rice hull extracts. Rice hull extract irradiated by far-infrared (FRH) had lower TBARS values and fewer volatile aldehydes (hexanal, pentanal, and propanal) than a non-irradiated extract (IRH) during the 3 days of aerobic storage. Addition of FRH at 0.2% (w/w) in turkey meat could reduce the amounts of volatile hexanal to 18-47% of the control during the storage. However, the antioxidant activities of rice hull extracts did not last as long as those of pure sesamol due to the relatively low concentration of phenolics, and the extracts had some peculiar odor. Addition of rice hull extracts also increased both a and b values of the samples due to its brown intensity.
为了确定经远红外辐射处理的稻壳提取物的抗氧化作用，将添加的提取物与熟火鸡胸肉中的芝麻酚进行比较。稻壳提取物通过减少脂质氧化和挥发性醛类，在熟火鸡胸肉中显示出抗氧化特性。远红外辐射显著提高了稻壳提取物的抗氧化活性。在有氧储存的3天中，经远红外辐射的稻壳提取物（FRH）的硫代巴比妥酸反应物（TBARS）值低于未辐照提取物（IRH），挥发性醛类（己醛、戊醛和丙醛）也更少。在火鸡肉中添加0.2%（w/w）的FRH可使储存期间挥发性己醛的含量降低至对照的18 - 47%。然而，由于酚类物质浓度相对较低，稻壳提取物的抗氧化活性不如纯芝麻酚持久，且提取物有一些特殊气味。由于稻壳提取物的褐色强度，添加它还会增加样品的a值和b值。
