Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system

Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans

“…of foods produces low-molecular-weight heterocycles, resulting in a maximum of UV absorbance around 280-294 nm (Sahin, Topuz, & Pischetsrieder, 2009;Yu et al, 2012). MRPs are complex mixture of intermediate compounds (such as aldehydes, reductones, and heterocyclic compounds) and final compounds (such as melanoidin), which, respectively, contribute to the flavor and color of foods (MondacaNavarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012). Necessary reagents for Maillard reaction development are free amino groups from amino acids, peptides or proteins and reducing sugars as hexoses (glucose and fructose) or pentoses (ribose, xylose, and arabinose) (Yu et al, 2012).…”

“…In recent years, research on MRP has focused on their relationship with bioactive properties of foods, such as antioxidant, chelating, antimicrobial, anti-inflammatory, prebiotic and antihypertensive activities (Mondaca-Navarro et al, 2017;Sahin et al, 2009;Yu et al, 2012). In many instances, MRP exhibited higher radical scavenging and reducing power than BHA (Vhangani & Van-Wyk, 2016). The MRP detected by UV spectroscopy has important free-radical scavenging capacity, which correlates with the reduction of Folin-Ciocalteu reagent in the quantification of total phenolic compounds (Sahin et al, 2009).…”

“…Free-radical scavenging capacity (DPPH) showed high linear correlation (r = 0.93) with absorbance at 290 nm (Table 4), suggesting the participation of MRP generated during thermal treatment on free-radical scavenging capacity. MRPs have been described as compounds with radical scavenging capacity and its production during thermal treatment can increase the radical scavenging capacity in flours of carob pods (Sahin et al, 2009) and synthetic media (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012). Major food antioxidants are phenolic compounds, but ascorbic acid, MRP and other compounds can reduce DPPH and ABTS radicals (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012).…”

“…MRPs have been described as compounds with radical scavenging capacity and its production during thermal treatment can increase the radical scavenging capacity in flours of carob pods (Sahin et al, 2009) and synthetic media (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012). Major food antioxidants are phenolic compounds, but ascorbic acid, MRP and other compounds can reduce DPPH and ABTS radicals (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012). Thermal treatment of Prosopis pods flour have been related to brown color development, due to Maillard reaction (Felker et al, 2013).…”

ESTUDO DOS ÁCIDOS GRAXOS E DAS PROPRIEDADES ANTIOXIDANTES DE ARROZ (Oryza sativa L.) BRUTO, INTEGRAL, PARBOILIZADO E BRANCO COMERCIALIZADOS NO BRASIL E NA ITÁLIA

“…Relatos na literatura tem apresentado que o uso de altas temperaturas pode levar à formação de novos compostos com maior poder antioxidante. Neste contexto, a reação de Maillard gera diversos produtos (MRPs -Maillard Reaction Product) com poder antioxidante decorrente do processamento térmico ou armazenamento prolongado de alguns alimentos (Yoshida et al, 2011;Bastos et al, 2011;Shibao, Bastos, 2011;Vhangani, Wyk, 2016;Lilei et al, 2016 Todos as informações e direitos sobre o presente artigo são de total e única responsabilidade do(s) autor(es).…”