Melanoidins exert a weak antiradical activity in watery fluids.
The Maillard reaction has a dramatic impact on the overall acceptance and nutritional quality of most of the foods consumed daily in European countries. Melanoidins are polymeric structures formed in the last stage of the Maillard reaction with nearly unknown effect on the human health. The antiradical activity of several melanoidins isolated from model systems and coffee has been studied. A novel antiradical efficiency concept has been applied to describe the antiradical activity in an aqueous medium by bleaching the radical cation N,N-dimethyl-p-phenylenediamine (DMPD(*)(+)). Melanoidins exerted a significantly lower antiradical activity than classical antioxidant compounds (tannic acid, ferrulic acid, caffeic acid, gallic acid, and Trolox) in an aqueous medium. Significant differences have been observed according to the type of amino acid used as reactant during the formation of the melanoidin structure and the antiradical efficiency exerted.
Morales
Francisco J
FJ
Departmento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío (CSIC), E-28040, Madrid, Spain. fjmorales@if.csic.es
Babbel
Maj-Britt
MB
D000975:Antioxidants / Q000494:pharmacology; D002412:Cations; D005502:Food; D016166:Free Radical Scavengers; D005609:Free Radicals / Q000037:antagonists & inhibitors*; D015416:Maillard Reaction; D010655:Phenylenediamines / Q000037:antagonists & inhibitors / Q000737:chemistry; D011108:Polymers / Q000737:chemistry / Q000494:pharmacology*; D012996:Solutions; D014867:Water
D000975:Antioxidants; D002412:Cations; D016166:Free Radical Scavengers; D005609:Free Radicals; D010655:Phenylenediamines; D011108:Polymers; D012996:Solutions; C011908:melanoidin polymers; D014867:Water; C004781:dimethyl-4-phenylenediamine