Antioxidative Effects of a Glucose-Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion.
A glucose-cysteine Maillard reaction product (MRP) was produced and its antioxidant effects on lipid oxidation were determined for a structured-lipid enriched with polyunsaturated fatty acids in a complex emulsion. Trolox equivalent antioxidant capacities (TEAC) were determined for MRP heating intervals of 2, 4, and 6 h and were compared to α-tocopherol (TOC), MRP with TOC (TOC-MRP), and TOC with ascorbyl palmitate (TOC-AP). Emulsions were produced with total antioxidant additions of 0.02% of the oil, and lipid oxidation was monitored by peroxide and p-anisidine values over 56 d. Positive correlations between browning and heating time as well as TEAC were observed. Total TEAC values for the MRP at 6 h, TOC, TOC with the MRP at 6 h, and TOC-AP were 2.51, 3.87, 2.68, and 2.76 mg trolox eq/g, respectively. Oxidation results indicated a possible antioxidant effect for the MRP at 6 h on secondary oxidation for days 14 to 28. These results suggest that the MRP at 6 h could be useful in inhibiting secondary oxidation in complex emulsions.
Dept. of Food Science and Technology, Univ. of Georgia, Athens, GA, 30602-2610, U.S.A.
Molly J
MJ
Sproston
Dept. of Food Science and Technology, Univ. of Georgia, Athens, GA, 30602-2610, U.S.A.
Casimir C
CC
Akoh
D000814:Aniline Compounds / Q000032:analysis; D000975:Antioxidants / Q000737:chemistry; D001205:Ascorbic Acid / Q000031:analogs & derivatives / Q000737:chemistry; D002839:Chromans / Q000737:chemistry; D003545:Cysteine / Q000031:analogs & derivatives* / Q000378:metabolism; D004655:Emulsions; D005231:Fatty Acids, Unsaturated / Q000737:chemistry; D005502:Food; D005947:Glucose / Q000031:analogs & derivatives* / Q000378:metabolism; D050356:Lipid Metabolism; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D010316:Particle Size; D010545:Peroxides / Q000032:analysis; D024502:alpha-Tocopherol / Q000737:chemistry
D000814:Aniline Compounds; D000975:Antioxidants; D002839:Chromans; D004655:Emulsions; D005231:Fatty Acids, Unsaturated; D010545:Peroxides; C085802:glucose-cysteine; C013813:4-anisidine; D024502:alpha-Tocopherol; D005947:Glucose; D003545:Cysteine; D001205:Ascorbic Acid; C031226:6-O-palmitoylascorbic acid; C010643:6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
Maillard reaction product; complex emulsion; lipid oxidation; natural antioxidant; structured lipid