Effects of 3-Deoxy-xylosone and Its Browning Reaction Product on the Stabilities of Fat and Oil

Abstract

Antioxidative activity of 3-deoxy-xylosone and its browning reaction product was investigated. 3-deoxy-xylosone and browning reaction product which was formed by heating 3-deoxy-xylosone for 2hr. at 65°C, did not exhibit any antioxidative activity on lard. However aminocarbonyl reaction products formed between 3-deoxy-xylosone and amines, showed inhibitory effect against the autoxidation of lard in same manner with those from N-D-xylosyl-n-butylamine as reported previously. From these results, it is supposed that the presence of nitrogen in the browning reaction has strong effect on antioxidative activity of the browned products.