Interaction between Maillard reaction products and lipid oxidation in starch-based model systems

Effects of prolonged heating on antioxidant activity and colour of honey

“…As the temperature in-creased, both antioxidant activity and BPF increased. The increase was more noticeable in heated samples at 70 C than those at 50 and 60 C, which indicates a large dependence of the antioxidant activity and BPF on time have been reported previously for food and model systems (Giovanelli & Lavelli, 2002;Mastrocola, Munari, Cioroi, & Lerici, 2000;Wagner, Derkits, Herr, Schuh, & Elmadfa, 2002). While antioxidant activity increased linearly with increasing heating time and BPF at 50 and 60 C, logarithmic increase in antioxidant activity at 70 C was observed (Figs.…”

Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying

“…Or the reaction between PL classes and carbonyl compounds might occur in the dough and form the brown Maillard compounds, some of which were then transferred to the frying oil. Maillard reaction products decreased peroxide formation in soybean oil and are known as antioxidants in the lipid oxidation (Elizalde, Dalla Rosa, & Lerici, 1991;Saito & Ishihara, 1997;Mastrocola, Munari, Cioroi, & Lerici, 2000). Enediol structure reductones which are formed in the Maillard reaction was suggested to donate hydrogen and break the free radical chain in the lipid oxidation (Mastrocola et al, 2000).…”

Toxicology and Antioxidant Activities of Non-Enzymatic Browning Reaction Products: Review

“…[5] Less volatile compounds with medium to high molecular weights-polyphenols, peptide polymers, and complex brown pigments-are also formed. [6] The MRPs are primarily known to provide color and flavor to cooked foods.…”