title: Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system.
abstract: 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°C for 30, 60, 120min, 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°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.
authors.affiliation: Department of Food Technology, Cape Peninsula University of Technology, Bellville, South Africa. Electronic address: vhanganil@cput.ac.za.
authors.forename: Lusani Norah
authors.initials: LN
authors.lastname: Vhangani
authors.affiliation: Department of Food Technology, Cape Peninsula University of Technology, Bellville, South Africa.
authors.forename: Jessy
authors.initials: J
authors.lastname: Van Wyk
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D004655:Emulsions; D005998:Glycine / Q000031:analogs & derivatives* / Q000737:chemistry / Q000494:pharmacology; D006358:Hot Temperature; D015227:Lipid Peroxidation / Q000187:drug effects*; D008055:Lipids / Q000737:chemistry*; D008239:Lysine / Q000031:analogs & derivatives* / Q000737:chemistry / Q000494:pharmacology; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D012266:Ribose / Q000737:chemistry / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D008055:Lipids; C033186:fructosyl-lysine; C033188:fructosyl-glycine; D012266:Ribose; D008239:Lysine; D005998:Glycine
keywords: Antioxidant activity; Lipid oxidation; Maillard reaction products; Oxidative stability; Radical scavenging