Antioxidant activity of water-soluble Maillard reaction products |
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| Affiliation: | 1. Department of Food Engineering, Pamukkale University, Çamlık 20017, Denizli, Turkey;2. Department of Food Science and Technology, The University of Georgia, Athens, GA 30602-7610, USA;1. College of Resource and Environmental Sciences, Wuhan University, Wuhan 430079, China;2. College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China;1. Food Quality Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands;2. Department of Agricultural and Food Science, University of Napoli “Federico II”, Parco Gussone, 80055 Portici, Napoli, Italy;3. Food Process Engineering Group, Wageningen University, 6700 AA Wageningen, The Netherlands;1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;2. Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang 150030, China;3. School of Biology and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009, China;1. Department of Marine Life Science, Chosun University, Gwangju 501-759, Republic of Korea;2. Marine Life Research and Education Center, Chosun University, Wando 537-863, Republic of Korea;3. Department of Biotechnology, Kunkuk University, Chungju 380-701, Republic of Korea;4. Division of Food and Nutrition, Chonnam National University, Gwangju 550-757, Republic of Korea;5. Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu 550-749, Republic of Korea;1. National School of Engineering of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, P.O. Box 1173, Sfax, 3038, Tunisia;2. Univ. Bourgogne Franche-Comté, AgroSup Dijon, UMR PAM A 02.102, 1 Esplanade Erasme, 21000, Dijon, France;3. IUT-Dijon-Auxerre, BioEngineering Dpt., 7 blvd Docteur Petitjean, 20178, Dijon Cedex, France;4. Univ. Bourgogne Franche-Comté, Institut de chimie moléculaire de l''université de Bourgogne ICMUB- UMR6302 uB – CNRS, 9 avenue Alain Savary, 21078, Dijon Cedex, France;5. Ecole Supérieure d''Ingénieurs de Recherche en Matériaux (ESIREM), Université de Bourgogne, 9 avenue Alain Savary, 21078, Dijon Cedex, France;1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP – CCT La Plata – CONICET – CIC, 47 y 116, 1900 La Plata, Argentina;2. Centro de Investigaciones Cardiovasculares, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Médicas, UNLP, 60 y 120, 1900 La Plata, Argentina;3. Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain |
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| Abstract: | Maillard reaction products (MRP) results from a condensation reaction between amino acids (or proteins) and reducing sugars or lipid oxidation products, and MRP exhibit in vitro antioxidant activities. The objective of this study was to determine antioxidant activities of water-soluble MRP from the reaction between histidine (His) and glucose (Glu) by using the oxygen radical absorbing capacity (ORACPE) assay with phycoerythrine. Heating His–Glu mixture at 100 °C up to 30 min did not generate MRP with antioxidant activity. However, significant formation of MRP with ORACPE values of 0.25, 0.43, and 0.44 μmol Trolox equivalent/mg reaction mixture was observed when the mixture was heated at 120 °C for 10, 20, and 30 min, respectively. Heating the mixture at 120 °C over 30 min reduced the peroxyl radical scavenging activity of the MRP, possibly due to the degradation of antioxidant MRP formed in the earlier stages of the reaction. In conclusion, MRP obtained from His–Glu mixture possesses peroxyl radical scavenging activity, and this activity can be quantified by the ORACPE assay. |
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