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ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM CASSIA TORA L. IN RELATION TO THE DEGREE OF ROASTING

Abstract no :  4-1..4-BK-043
Author(s) :  Yen, G.C.; Chuang, D.Y
Address :  (Department of food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung 40 227, Taiwan, Republic of China)
Source :  Journal of Agricultural and Food Chemistry, v. 48(7): p. 2760-2765, 2000
Title :  ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM CASSIA TORA L. IN RELATION TO THE DEGREE OF ROASTING
Abstract :      The antioxidant properties of water extracts from Cassia tora (CHAKRAMARDA) (WECTT), prepared under different degrees of roasting were investigated. The water extracts of unroasted Cassia tora (CHAKRAMARDA) (WEUCT) showed 94 percent inhibition of peroxidation of linoleic acid at a dose of 0.2 mg/mL, which was higher than that of alpha tocopherol (82 percent). Water extracts prepared from Cassia tora (CHAKRAMARDA) roasted at 175 degree C for 5 min and at 200 degree C for 5 min exhibited 83 percent and 82 percent, respectively, inhibition of linoleic acid peroxidation. This result indicated that the antioxidant activities of WECT decreased with longer roasting time or higher roasting temperature

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