Journal of Natural Medicines ( IF 2.5 ) Pub Date : 2022-11-03 , DOI: 10.1007/s11418-022-01661-y Takami Yokogawa 1 , Chiaki Yamazaki 1 , Mari Hara 1 , Yuka Sakashita 1 , Takashi Tanikawa 2 , Ryuichiro Suzuki 3 , Yutaka Inoue 2 , Masashi Kitamura 1
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In Ayurveda, a traditional Indian medicine system, clarified butter is called ghee and is used for food and medicinal purposes. Since butter is subjected to heat to prepare ghee, the heating process affects the ghee quality, such as oxidation, flavor, nutritional value, and biological activity. Therefore, this study focused on the Maillard reaction progress and free-radical scavenging activity with temperature and time during ghee preparation. First, ghee was prepared at low to high temperatures, and its quality (milk fat content, retinol, α-tocopherol, peroxide value, Maillard reaction progress, and free radical scavenging activity) was evaluated. Maillard reaction progress was enhanced at medium and high temperatures (120–160 ℃), and the free radical-scavenging activity of ghee corresponded to the Maillard reaction progress. Since ghee is often reheated during use, we further evaluated the effect of the reheating process. The reheating process did not alter the Maillard reaction progress or the free radical scavenging activity. Our findings serve as good quality control measures for ghee preparation.
Graphical abstract
中文翻译：
美拉德反应对澄清黄油、酥油品质的影响
在传统的印度医学系统阿育吠陀中，澄清的黄油被称为酥油，用于食品和医药目的。由于黄油经过加热制备酥油，加热过程会影响酥油的质量，如氧化、风味、营养价值和生物活性。因此，本研究的重点是酥油制备过程中美拉德反应的进展和自由基清除活性随温度和时间的变化。首先，在低温到高温下制备酥油，并评估其质量（乳脂含量、视黄醇、α-生育酚、过氧化值、美拉德反应进程和自由基清除活性）。美拉德反应进程在中高温（120-160℃）下增强，酥油的自由基清除活性与美拉德反应进程相对应。由于酥油在使用过程中经常被重新加热，我们进一步评估了重新加热过程的效果。再加热过程不会改变美拉德反应进程或自由基清除活性。我们的发现可作为酥油制备的良好质量控制措施。
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