Abstract
The change in peroxyl radical scavenging activity during the cooking process for apple compote was examined. The activity was higher after cooking than that of the raw materials of apple combined with sucrose. This may have been due to the suppression by sucrose of the decrease in antioxidative activity of the various materials by heating, although newly generated caramel or melanoidin contributed to the scavenging activity in this process.
The suppressive effect by sucrose on the decrease in ascorbic acid during the heating process was studied by using a mixed model. Both external and internal heating resulted in sucrose showing a suppressive effect on the scavenging activity of ascorbic acid. This effect was dependent on the sucrose concentration in the case of internal heating.
