Effect of Maillard reaction conditions on browning and antiradical activity of sugar–tuna stomach hydrolysate model system

Sumaya-Martinez, M.T.; Thomas, Susanna; Linard, Boris; Binet, Adrien; Guérard, Fabienne

doi:10.1016/j.foodres.2005.03.015

Cited by 47 publications

(25 citation statements)

References 29 publications

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“…The complexity of the MR lies in the fact that it is influenced by numerous factors, such as temperature, pH, time, water activity, type and concentration of buffer, protein, amino acids, peptides or protein hydrolysates and sugar involved (Ajandouz, Desseaux, Tazi, & Puigserver, 2008;Ames, 1990;Lu, Hao, Payne, & Ho, 2005;Sumaya-Martinez, Thomas, Linard, Binet, & Guerard, 2005). Therefore, the changes of any factors influencing MR will each time lead to a new case study (Laroque et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Dong

Panya

Zeng

et al. 2012

Food Research International

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Section: Introductionmentioning

confidence: 99%

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Dong

Panya

Zeng

et al. 2012

Food Research International

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“…Higher TBARS values were also detected by Takaczová (1995) in cooked products. Baked marinades in comparison with the cold ones, showed significantly lowest TBARS values due to the effect of antioxidant action of spices and especially of the Maillard reaction products (Alaiz et al 1997, Sumay-Martinez et al 2005) that are formed during the baking process not only form the herring muscle ribose but also from saccharides from flour used for coating the fish raw material during its heat treatment in vegetable oil. The resulting antioxidant effect is enhanced by dilution of malondialdehyde in aqueous phase of the marinade.…”

Section: Discussionmentioning

confidence: 99%

Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

Halamíčková

Malota

2010

Acta Vet. Brno

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Fish fat belongs to highly specific nutritious elements especially due to its high content of polyunsaturated fatty acids. The aim of the present study was to determine the content of 2-thiobarbituric acid reactive substances in over-the-counter cold and warm marinades in which the base fish material consists of the Atlantic herring (Clupea harengus).Fifty six marinated fish products stored at refrigeration temperatures were analyzed before their expiration date. Their fat content was determined by means of the Soxhlet method and the TBARS validated fluorimetric micromethod.Lowest TBARS values were characteristic of warm baked marinades (1.17 ± 0.40 mg MDA/ kg muscle) and in case of cold marinades for the rolled herring fillets with pepper (5.03 ± 0.54 mg MDA/kg muscle) whereas the highest TBARS values were observed in warm cooked marinades (16.48 ± 4.22 mg MDA/kg muscle) and in roll mops sold over the counter (7.61 ± 3.87 mg MDA/kg muscle). The results showed that fat content is not always critical for herring TBARS determination in marinades.For the consumer safety it is essential to pay attention to cold marinades in brine sold over the counter and baked marinades in aspic before their expiration date. Marinated fish, fat, lipid oxidation, TBARS, baked and cold marinade

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“…The final refinement was performed by full-matrix least-squares methods on F 2 with SHELXL 19 program. Collected data and refinement parameters are listed in Table 4 22 . An aliquot of sample (200 µL) was added to 1 ml of a daily-prepared solution of 1,1-diphenyl-2-picrylhydrazyl (DPPH) in ethanol (74 mg/L).…”

Section: Discussionmentioning

confidence: 99%

Structural study and antioxidant activity determination of (2E)-N-[2-(morpholin-4-yl)ethyl]-cinnamanilide

Vélez-González¹,

Ortegón-Reyna²,

Ramos-Organillo³

et al. 2007

Arkivoc

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Herein we report the structural study and antioxidant activity of (2E)-N-[2-(morpholin-4-yl) ethyl)-cinnamanilide (1) and its salt (1-HCl). Compound 1 crystallizes as orthorhombic P bca system while its salt is monoclinic P2 1 /n. The supramolecular structures are held in shape by classical (D-H⋅⋅⋅A) and non classical (C-H⋅⋅⋅A) interactions. The antioxidant capability of both compounds shows a structural relationship, compound 1 has moderate capability, meanwhile compound 1-HCl increases its properties owing to the presence of N-H + in the structure.

show abstract

Effect of Maillard reaction conditions on browning and antiradical activity of sugar–tuna stomach hydrolysate model system

Cited by 47 publications

References 29 publications

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

Structural study and antioxidant activity determination of (2E)-N-[2-(morpholin-4-yl)ethyl]-cinnamanilide

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