title: Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media.
abstract: The Maillard reaction (MR) has a clear impact in food science, nutrition, and medical research. Free radical scavenging capacities of several MR mixtures made from single combinations of glucose or lactose and amino acids (gly, his, lys, trp, met, and cys) were evaluated by using the N,N-dimethyl-p-phenylenediamine radical cation assay. Medium-roasted coffee brew was used as reference of a thermally processed food. A novel approach has been applied in order to get more information about the kinetic behavior of the radical scavenging properties of MR mixtures in a watery environment. Antiradical efficiency (AE) concept has been applied, and it takes into consideration the reaction time, apart from the amount of antioxidant necessary to decrease by 50% the radical initial concentration (EC(50)). Cysteine and histidine reveal as powerful amino acids to exert a high AE in the MR mixtures. No relationship between AE parameter and browning was observed.
authors: Departmento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío (C.S.I.C.), E-28040, Madrid, Spain. fjmorales@if.csic.es
authors: Francisco J
authors: FJ
authors: Morales
authors: Maj-Britt
authors: MB
authors: Babbel
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D000975:Antioxidants; D003069:Coffee; D005502:Food; D016166:Free Radical Scavengers; D005609:Free Radicals; D005947:Glucose / Q000737:chemistry; D007785:Lactose / Q000737:chemistry; D015416:Maillard Reaction; D010655:Phenylenediamines / Q000737:chemistry; D013050:Spectrometry, Fluorescence
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D003069:Coffee; D016166:Free Radical Scavengers; D005609:Free Radicals; D010655:Phenylenediamines; C004781:dimethyl-4-phenylenediamine; D005947:Glucose; D007785:Lactose