The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

Zhou, Yong-Yan; Li, Ya; Yu, Ai‐Nong

doi:10.1590/1678-457x.02415

Cited by 30 publications

(17 citation statements)

References 16 publications

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“…No significant correlations were observed between BI (a measure of melanoidins content, compounds known as final products of Maillard and caramelization reactions) and the furanic compounds (F and HMF, intermediaries of that reactions) (Table ), parameters associated with the roasting process. This is due to the fact that these intermediaries can produce other final products such as aldols and free polymers or they can react with amino acids to produce aldimines or ketimines as a complex network of reactions involving the Maillard reaction .…”

Section: Resultsmentioning

confidence: 99%

Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

et al. 2019

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BACKGROUND The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to evaluate the effect of the roasting temperature, particle size, variety of carob and time of maceration on several parameters of carob liquors as gallic acid and total phenolic content, the furanic composition (furfural and 5‐(hydroxymethyl)furfural), browning index and in vitro antioxidant capacity. RESULTS The results revealed that carob variety was the independent variable with the greatest effect on antioxidant capacity, total phenolic and gallic acid content. In particular, AIDA liquors presented the highest results, mainly those prepared with unroasted carob. Meanwhile, Galhosa and Mulata liquors showed the greatest concentrations when the carob pulp was roasted at 150 °C. The furanic composition and browning index were greatly influenced by the carob roasting degree. CONCLUSION The levels of the main toxic furanics present in carob liquors, furfural and 5‐(hydroxymethyl)furfural, suggest a safe consumption of these beverages even in samples of carobs with the maximum roasting degree. The smallest carob particle size favoured the highest phenolic extraction, while the longest maceration periods decreased the concentration of the toxic furanic compounds studied. © 2018 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

et al. 2019

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“…The UV-Visible absorption of the systems at 420 nm was measured at room temperature in a spectrophotometer Jasco V-630 Uv-Vis (JASCO Inc., Easton, MD, USA) after storage at the different assayed conditions (Zhou, Li, & Yu, 2016). Triplicate analyses of each sample were performed, and the mean value and standard deviation were used to construct kinetic plots.…”

Section: Anti-glycant Capacity Studying the Uv-vis Absorbance And Bromentioning

confidence: 99%

“…The non-enzymatic browning reaction goes through three major stages (early, intermediate and final) to produce BPs (Zhou, Li, & Yu, 2016). The UV absorption at 420 nm is usually used to analyzed the production of colored browning final products (Wang, Bao, & Chen, 2013;Hong, Meng, & Lu, 2015;Rangsansarid, Cheetangdee, Kinoshita, & Fukuda, 2008;Yu, Zhou, & Yang, 2017).…”

Section: Effectiveness Of the Thyme Extracts On Non-enzymatic Browninmentioning

confidence: 99%

Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

et al. 2018

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Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous solutions as no-contaminant technology and Response Surface Methodology to obtain thyme extracts with the maximum antioxidant capacity. The optimal extraction conditions were: a solution of β-ciclodextrin 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg GAE/mL. Interestingly, the extract demonstrated to inhibit the production of Maillard browning products and can be considered a potential antiglycant agent. The obtained data is important for developing eco-friendly technologies in order to obtain natural antioxidant extracts with a potential inhibitory capacity of Maillard glycation reaction.

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“…The UV-vis absorption of reaction solution was measured according to our previously described method (Zhou et al, 2016).…”

Section: Measurement Of Uv-vis Absorptionmentioning

confidence: 99%

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

Yang

et al. 2017

Food Sci. Technol

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Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV-vis spectrometry. The kinetic characteristics of their non-enzymatic browning reaction were investigated. The study results indicated that the non-enzymatic browning reaction of these three amino acids with L-ascorbic acid to form browning products was zero-order reaction. The apparent activation energies for the formation of browning products from L-ascorbic acid/lysine, L-ascorbic acid/arginine and L-ascorbic acid/histidine systems were 54.94, 50.08 and 35.31kJ/mol. The activation energy data indicated the degree of effects of reaction temperature on non-enzymatic browning reaction. Within the temperature range of 110-150 °C, the reaction rate of L-ascorbic acid/lysine system was the fastest one, followed by that of the L-ascorbic acid/arginine system. The reaction rate of L-ascorbic acid/histidine system was the slowest one. Based on the observed kinetic data, the formation mechanisms of browning products were proposed.Keywords: kinetics; non-enzymatic browning reaction; ascorbic acid; Maillard reaction; amino acid.Practical Application: These findings can improve our understanding of the formation mechanisms of food colors for the more effective control of the colors of final products in the foods rich in L-ascorbic acid and basic amino acids.

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The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

Cited by 30 publications

References 16 publications

Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

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