Antioxidants in volatile Maillard reaction products: Identification and interaction

Yu, Xiangying; Zhao, Ming; Liu, Fei; Shitong, Zeng; Hu, Jun

doi:10.1016/j.lwt.2013.01.024

Cited by 30 publications

(24 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ABTS radical scavenging activity was assessed using a method described by Yu et al (2013) with modifications. The ABTS solution was prepared by mixing an equal volume of a 7 mmol/L ABTS stock solution with a 2.45 mmol/L potassium persulfate solution.…”

Section: Abts Assaymentioning

confidence: 99%

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Fang

Jing

2017

J Food Sci Technol

View full text Add to dashboard Cite

In this study, chitooligosaccharide (COS) and glycine (Gly) were selected to prepare Maillard reaction products, which were designated COS-Gly-MRPs. Changes in the FTIR and fluorescence spectra confirmed the formation of the COS-Gly-MRPs. Using ferric reducing antioxidant power (FRAP) as a response, the optimal reaction conditions, i.e., a time of 107 min, temperature of 121 °C, pH of 6.0, and : = 2.5:1, were obtained by one-variable-at-a-time method and by response surface methodology. The resulting COS-Gly-MRPs exhibited much stronger antioxidant activity than their substrates. The FRAP of COS-Gly-MRPs was 32.14 mmol Fe/L, and the radical scavenging activity of COS-Gly-MRPs reached 78.6, 89.0, 92.3, and 86.0% for ABTS, superoxide, DPPH, and hydroxyl radicals, respectively. After 7 days of storage, COS-Gly-MRPs-treated fruit juices showed higher antioxidant capacity than those treated with a mixture of COS and Gly.

show abstract

Section: Abts Assaymentioning

confidence: 99%

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Fang

Jing

2017

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…However, besides CGAs, coffee possesses substantial quantities of other molecules that contribute to the total antioxidant capacity, e.g. melanoidins and various volatile compounds (Yu et al , ). The polymeric melanoidins are not present in green coffee, but are formed during the roasting process by Maillard and caramelisation reactions, and have been associated with both antioxidant properties and health benefits [for review see (Moreira et al , )].…”

Section: Introductionmentioning

confidence: 99%

Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography

Opitz

Goodman

Keller

et al. 2016

Phytochemical Analysis

View full text Add to dashboard Cite

IntroductionCoffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well.ObjectiveTo employ post‐column derivatisation by coupling high performance size exclusion chromatography (HPSEC) to an antioxidant assay to investigate the effect of roasting on the properties of antioxidant active compounds in coffee brews.MethodologyWe have investigated the antioxidant capacity of Coffea arabica (Arabica) and C. canephora (Robusta) beans that were roasted over the full spectrum of roast conditions (four roasting speeds to three roast degrees) by comparing the results from HPSEC coupled on‐line to the ABTS assay with those from two batch assays, Folin Ciocalteu (FC) and oxygen radical absorbance capacity (ORAC) assay.ResultsThe antioxidant capacity showed a general decrease towards slower and darker roasted coffee for all three assays, indicative of heat degradation of active compounds. Hence, low molecular weight (LMW) compounds such as chlorogenic acids (CGAs) decreased progressively already from relatively mild roasting conditions. In contrast, high molecular weight (HMW) compounds (e.g. melanoidins) increased from light to dark roast degrees with lowering magnitude towards slower roasting profiles.ConclusionBy coupling HPSEC on‐line to the ABTS assay we were able to separately quantify the contribution of HMW and LMW compounds to the total antioxidant capacity, increasing our understanding of the roast process. © 2016 The Authors. Phytochemical Analysis Published by John Wiley & Sons Ltd.

show abstract

“…Those secondary products, especially those with carbonyl groups, plausibly reacted with free amino, peptide or protein presented in the hydrolysate, to form Schiff's base . The amine‐carbonyl or Maillard reaction products formed might have the antioxidative properties, thereby retarding lipid oxidation. In addition, fish protein hydrolysates containing active peptides have been known to possess antioxidative activity.…”

Section: Resultsmentioning

confidence: 99%

Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

Yarnpakdee

Benjakul

Kristinsson

2013

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

Antioxidants in volatile Maillard reaction products: Identification and interaction

Cited by 30 publications

References 23 publications

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography

Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

Contact Info

Product

Resources

About