Antioxidant formation by γ-irradiation of glucose–amino acid model systems

The efficacy of γ-irradiation for the formation of Maillard reaction products (MRPs) from glucose and lysine/glycine and the antioxidant potential of MRPs thus formed were examined. Formation of MRPs was observed by monitoring absorbance at 284 nm and 420 nm. Upon irradiation, there was a dose-dependent increase in absorbance (r² = 0.99) at both the wavelengths. Irradiation of glucose/lysine solution resulted in higher absorbance at 284 nm than did that of glucose/glycine solution. Similarly, increase in absorbance at 420 nm was observed upon irradiation in both the systems. No significant absorbance was observed with unirradiated solution of glucose and lysine/glycine. These findings thus clearly revealed the formation of intermediate products and brown complexes (of Maillard reaction) upon irradiation of glucose/amino acid solution. A fluorescence was also observed in irradiated glucose/amino acid solution, whereas, none was seen in non-irradiated solution. These observations further confirmed the formation of MRPs, as fluorescent compounds are known to be precursors of brown pigments formed during the Maillard reaction. These MRPs exhibited excellent antioxidant activity, as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and β-carotene bleaching assays. MRPs, formed at a 40 kGy dose, scavenged up to 62% of DPPH radical and 82% of β-carotene was protected from bleaching. Reducing power of MRPs, estimated using the ferricyanide, method was also increased as compared to non-irradiated solutions. Further, these MRPs were able to scavenge hydroxyl radical and superoxide anion radical to the extents of 33% and 58%, respectively. These MRPs could chelate iron to an extent of 32% under in vitro conditions. Thus, these studies clearly demonstrated that radiation technology could be employed for obtaining novel antioxidants from sugar and amino acid combinations.