title: Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems.
abstract: Maillard reaction products (MRPs) were prepared from aqueous ribose-lysine (RL) and fructose-lysine (FL) model systems at pH 9, heated at 60, 80 and 120 °C for 15, 60 and 120 min. Browning intensity (BI) and pH reduction were monitored throughout the reaction. 1,1-Diphenyl-2-picryl-hydrazyl (DPPH-RS), peroxyl (PRS), and hydroxyl radical scavenging (HRS) and reducing power (RP) measured their antioxidant activity. The pH of FL and RL system decreased (p<0.05) as reaction temperatures and times increased. This reduction coincided with the increase (p<0.05) in BI for all MRPs. With the exception of HRS activity, the antioxidant activity of FL increased (p<0.05) with increased reaction temperature, while that of RL systems decreased (p<0.05). Concerning sugar reactivity, RL systems exhibited higher (p<0.05) reduction in pH, BI, DPPH-RS, PRS and RP than FL model systems, with no considerable differences (p>0.05) in HRS activity.
authors.affiliation: Department of Food Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa. vhanganil@cput.ac.za
authors.forename: Lusani Norah
authors.initials: LN
authors.lastname: Vhangani
authors.forename: Jessy
authors.initials: J
authors.lastname: Van Wyk
mesh_terms: D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008239:Lysine / Q000031:analogs & derivatives* / Q000737:chemistry; D015416:Maillard Reaction; D008956:Models, Chemical; D010084:Oxidation-Reduction; D012266:Ribose / Q000737:chemistry*
chemical_list: C033186:fructosyl-lysine; D012266:Ribose; D008239:Lysine