title: Contribution of melanoidins to the antioxidant capacity of the Spanish diet.
abstract: Most foods included within the western diet are subjected to heat processing. During such treatment, the Maillard reaction takes place, generating brown polymers known as melanoidins. Melanoidins could have health beneficial properties such as chemopreventive, antimicrobial or antioxidant capacity. Here we have established the content of melanoidins in thermally processed foods consumed regularly in the Spanish diet (chocolate, sweet wine, balsamic vinegar, beer, bread, breakfast cereals and biscuits) and their antioxidant capacity by different in vitro methodologies (ABTS, FRAP, DPPH, ORAC, HOSC). The mean intake of melanoidins is 12.2g/person/day within the Spanish diet, bread, pilsner beer and biscuits being the foods that contributed most. The most antioxidant melanoidins were those from coffee, followed by balsamic vinegar and sweet wine. Finally, the average intake of antioxidant capacity coming from melanoidins was 717 μmol Trolox/day, melanoidins from coffee, biscuits, pilsner beer and chocolate being those which possessed more antioxidant capacity.
authors.affiliation: Departamento de Fisiología y Bioquímica de la Nutrición Animal (INAN), Estación Experimental del Zaidín, Spanish National Research Council, Armilla, Granada, Spain.
authors.forename: Silvia
authors.initials: S
authors.lastname: Pastoriza
authors.affiliation: Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, 18012 Granada, Spain. Electronic address: jarufian@ugr.es.
authors.forename: José A
authors.initials: JA
authors.lastname: Rufián-Henares
mesh_terms: D019342:Acetic Acid / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis*; D001713:Biphenyl Compounds / Q000737:chemistry; D001939:Bread / Q000032:analysis; D003069:Coffee / Q000737:chemistry; D004032:Diet; D005609:Free Radicals / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D015416:Maillard Reaction; D010851:Picrates / Q000737:chemistry; D011108:Polymers / Q000032:analysis*; D013030:Spain; D014920:Wine / Q000032:analysis
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D003069:Coffee; D005609:Free Radicals; D010851:Picrates; D011108:Polymers; C011908:melanoidin polymers; C004931:1,1-diphenyl-2-picrylhydrazyl; D019342:Acetic Acid
keywords: Antioxidant capacity; Maillard reaction; Melanoidins; Metal chelating activity