Scavenging of Active Oxygens by Melanoidins

Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting

“…In this study the TPC of LT and HT treated extracts showed higher values compared to that of their raw counterpart (Table 1). This could be due to the liberation of phenolic compounds during heat treatments or/and due to the formation of MRPs (Hayase et al, 1989). However, reduced antioxidant activity of HT treated extracts in the b-carotene-linoleate emulsion system in this study demonstrates that compounds which formed during heat treatment may not contribute to the prevention of oxidation in the b-carotene linoleate system.…”

“…In addition roasting at low temperature (LT) and high temperature (HT) significantly (p 6 0.05) increased the total phenolic content from 369 to 536 and 1891 mg GAE/100 g nuts (dw), respectively. This could be ascribed to the fact that liberation of bound phenolics during the heat treatment and production of Maillard browning products (MRPs) which contribute to the TPC (Hayase, Hirashima, Okamoto, & Kato, 1989;Jeong et al, 2004;Sahin, Topuz, Pischetsrieder, & Ozdemir, 2009). …”

Changes in antioxidant activity of dehydrated onion and garlic during storage

“…Therefore, these results seem to indicate that the advanced products of the Maillard reaction may be the major contributor of the overall AA. Melanoidins, end products of the Maillard reaction, have been previously described as strong scavenger of active oxygen species (Borrelli, Fogliano, Monti, & Ames, 2002;Borrelli, Visconti, Mennella, Anese, & Fogliano, 2002;Daglia, Papetti, Gregotti, Berte, & Gazzani, 2000;Hayase, Hirashima, Okamoto, & Kato, 1989;Jing & Kitts, 2000;Morales & Jiménez-Pérez, 2004;Okamoto, Hayase, & Kato, 1992;Wagner, Derkits, Herr, Schuh, & Elmadfa, 2002;Yilmaz & Toledo, 2005). However, it is important to bear in mind that the advanced stages of the Maillard reaction can also give rise to compounds responsible for the development of off-flavours and colour changes, affecting, thus, the sensorial and nutritional quality of onion (Adam, Mü hlbauer, Esper, Wolf, & Spiess, 2000;Legault, Hendel, & Talburt, 1954;Peleg, Mannheim, & Berk, 1970).…”

Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk

“…Depending on the intensity of the thermal treatment applied, pro-oxidant or antioxidant molecules are expected to be produced (Nicoli, Anese, & Parpinel, 1999). In particular, highly reactive radicals are formed in the early phases of the Maillard reaction, just prior to the Amadori rearrangement, while strong antiradical properties are attributable to the high molecular weight compounds which are formed in the advanced phases of the reaction (Lingnert & Eriksson, 1980;Namiki & Hayashi, 1983;Hayase, Hirashima, Okamoto, & Kato, 1989;Namiki, 1990;Pischetsrieder, Rinaldi, Gross, & Severin, 1998;Hofmann, Bors, & Stettmaier, 1999a, b). It is likely that also during milk heating, as observed for other foods (e.g.…”