Antioxidant activity of Maillard reaction products

Abstract

Editorial 109 Editorial Antioxidant activity of Maillard reaction productsThe Maillard reaction is a non-enzymatic reaction in foods between reducing sugars and amino acids, peptides or proteins; it produces a complex array of compounds referred to as Maillard reaction products (MRP) [1]. The SCOPUS scientific database provides, as of 23 January 2009, a comprehensive list of 1821 articles dealing with MPR; some of them report on the antioxidant activity of MRP. The antioxidant activity of MRP has been investigated in terms of chemical composition of the reacting mixture, characteristics of technological processes (i.e. temperature and heating time), chemical composition of raw materials, and the varying content of MRP in foods. A few studies have even reported on the antioxidant effect of MRP in vivo. Antiradical assays {i.e. 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical and 2,2'-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical cation tests} as well as lipid oxidation models are typically employed as experimental methods of analysis.The heating of model glucose-lysine mixtures for MRP's generation has been shown to increase the retardation of lipid peroxidation in a linoleic acid emulsion model system [2]. However, the free-radical scavenging activity against DPPH radical decreased during the early stages of the reaction (15 and 30 min of heating). The iron binding affinity of different samples tested with the model system did not correlate with the observed antioxidant properties. According to Billaud et al. [3] -contrary to glucose-proline and glucose-glycine MRP -glucose-lysine and glucose-arginine MRP displayed high scavenging activities. The marked scavenging capacity observed towards DPPH radical for glucose-cysteine mixtures is attributed to the sulfhydryl group of cysteine. The results obtained also suggest that sulfhydryl groups play a role in copper chelating properties. Based upon experiments of Osada and Shibamato [4], extracts prepared from model systems comprising glucose-asparagine, histidine, or tryptophan inhibited hexanal production (i.e. a secondary oxidation product) by 100% at a level of 10 mg/ml of extract over 40 days. Ribose-amino acid model systems generated MRP with a greater antioxidant activity than those of a glucose-amino acid one [5]. With the same sugar or same amino acid model system, antioxidant activity of MRP was negatively related to the final pH, fluorescent intensity, and content of dicarbonyl compounds. This result indicated that high-molecular-weight MRP do not necessarily have a greater antioxidant activity compared to low-molecular-weight MRP. The products of sugar fragmentation play an important role in reducing power development during the Maillard transformation of sugars [6]. Biacetyl, for example, was found to be a key precursor for compounds with antioxidant activity among the fragmentation of sugars.Correlations between melanoidins (i.e. brown, high-molecular-weight heterogeneous polymers that are generated when reducing sugars and amino acids combine t...

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

“…They found that the AA (using the DPPH method) of Granny Smith apples dried at 60°C and 1.5 m/s in a convective drier increased by 87% after convective drying compared to raw apples. Other authors have also reported that processing either caused no change in the antioxidant activity of fruit and vegetables or enhanced it due to the improvement of antioxidant properties of naturally occurring compounds or formation of novel compounds such as Maillard reaction products with antioxidant activity (Amarowicz, 2009). Maillard-derived melanoidins, responsible for color change during the drying process, may be associated with increased antioxidant activity of the dried apples observed in the current study.…”

Physicochemical characterization and antioxidant activity of Palestinian honey samples

“…The estimations of melanoidin, which are heterogeneous polymers of high molecular weight of brown color, have a very important role in discriminating the botanical origin of honey samples (Da Silva, Gauche, Gonzaga, Costa, & Fett, 2016). They are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity (Amarowicz, 2009). In this way, the darkness of some honeys can be mainly attributed to the melanoidin which may indicate long periods of storage and/or honey heating processes (Borrelli, Visconti, Mennella, Anese, & Fogliano, 2002; Martins & Jongen, 2001).…”

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

“…To elucidate the highest antioxidant activity of MRP-60 among the three MRPs, volatile compounds which were significantly correlated with antioxidant activity were listed in Table 2, according to the researches (Amarowicz 2009;Eiserich and Shibamoto 1994;Gomyo and Horikoshi 1976) and our previous study (Huang et al 2011). The content of pyrrole was 0.5763 μg/g in MRP-60 and 0.1354 μg/g in PXC, as reflecting the high positive correlations with antioxidant activity.…”