Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system

被引：72
|
作者：
Vhangani, Lusani Norah [1 ]
Van Wyk, Jessy [1 ]
机构：
[1] Cape Peninsula Univ Technol, Dept Food Technol, ZA-7535 Bellville, Symphony Way, South Africa
来源：
FOOD CHEMISTRY | 2016年 / 208卷
关键词：
Maillard reaction products; Antioxidant activity; Radical scavenging; Lipid oxidation; Oxidative stability; SUNFLOWER OIL; AMINO-ACID; OXIDATION; MELANOIDINS; GLUCOSE; FOOD;
D O I：
10.1016/j.foodchem.2016.03.100
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Ribose-lysine (RL), ribose-glycine (RG), fructose-lysine (FL) and fructose-glycine (FG) Maillard models (whole mixture (WM) pH 4 and 9) were heated at 60, 80, 121 degrees C for 30, 60, 120 min, and dialysed into low (LMW) and high molecular weight (HMW) fractions. Reducing power (RP), DPPH and peroxyl radical scavenging (PRS) evaluated indirect antioxidant activity (AA). Direct AA in a water-in-oil emulsion was evaluated through peroxide value (PV), p-anisidine, TBARs inhibition and oxidative stability (OS). PRS and RP increased significantly with temperature and time from FL < FG < RL < RG and LMW < WM < HMW for all pHs. MRPs showed higher PRS and RP than BHA. DPPH decreased (p < 0.05) with temperature and time from LMW > WM > HMW. With DPPH, only MRPs at 121 degrees C exhibited higher AA than BHA. MRPs exhibited low PV, p-anisidine and inhibited the formation of TBARs. BHA showed the highest OS, with p-anisidine, PV and inhibition of TBARS similar to that of MRPs. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：301 / 308
页数：8
相关论文
共 50 条
  • [31] Antioxidant and anti-inflammatory activity correlate for specific Maillard reaction products
    Chen, Xiumin
    Kitts, David
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2011, 242
  • [32] Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products
    Cao, Jiarong
    Yan, Haixia
    Liu, Ling
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 161
  • [33] Lipid-rich neuroendocrine tumors of the digestive system
    Illyés, György
    Tihanyi, Tibor
    Kupcsulik, Péter
    MODERN PATHOLOGY, 2006, 19 : 48 - 49
  • [34] Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2′-fucosyllactose
    Tu, Yaqi
    Xu, Yan
    Ren, Fazheng
    Zhang, Hao
    FOOD CHEMISTRY, 2020, 316
  • [35] Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products
    Dong, Shiyuan
    Panya, Atikorn
    Zeng, Mingyong
    Chen, Bingcan
    McClements, D. Julian
    Decker, Eric A.
    FOOD RESEARCH INTERNATIONAL, 2012, 46 (01) : 55 - 61
  • [36] Ferric reducing/antioxidant power of Maillard reaction products in model bread crusts
    Yilmaz, Yusuf
    Akgun, F. Burcu
    JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2008, 6 (02): : 56 - 60
  • [37] The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system
    Shi, Yunqi
    Liang, Rong
    Chen, Ling
    Liu, Huan
    Goff, H. Douglas
    Ma, Jianguo
    Zhong, Fang
    FOOD HYDROCOLLOIDS, 2019, 87 : 582 - 592
  • [38] Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems
    Chen, Xiu-Min
    Kitts, David D.
    MAILLARD REACTION: RECENT ADVANCES IN FOOD AND BIOMEDICAL SCIENCES, 2008, 1126 : 220 - 224
  • [39] Bacterial Production of PHAs from Lipid-Rich by-Products
    Favaro, Lorenzo
    Basaglia, Marina
    Rodriguez, Jesus Enrique Gamero
    Morelli, Andrea
    Ibraheem, Omodele
    Pizzocchero, Valentino
    Casella, Sergio
    APPLIED FOOD BIOTECHNOLOGY, 2019, 6 (01) : 45 - 52
  • [40] A study of color development from D-psicose and Methionine Maillard Reaction Products (MRPs)
    Al-Baarri, A. N.
    Widayat
    Legowo, A. M.
    Ranini, A. A.
    Setyawan, B. A.
    Lestari, F. P.
    2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2020, 2021, 653
12345