Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

Vhangani, Lusani Norah; Wyk, Jessy Van

doi:10.1016/j.foodchem.2012.09.030

Cited by 156 publications

(94 citation statements)

References 30 publications

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“…Table 1 Melanoidins are polymeric-structured brown pigments formed in the last stage of the Maillard reaction, and function as antioxidants (Friedman, 1996). A linear correlation between the intensity of color and the antioxidant potential in model systems has been previously reported (Chen and Kitts, 2008;Vhangani and Van Wyk, 2013). Melanoidins with stronger absorbance at 420 nm were more efficient at inhibiting the AAPH-induced oxidation of aqueous dispersions of linoleate (Morales and Jiménez-Pérez, 2004).…”

Section: Resultsmentioning

confidence: 56%

Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

Unno

2015

FSTR

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Maple syrup is primarily composed of sugars, water, and minerals (Leaf, 1964). In addition, small amounts of other nutrients such as amino acids, proteins, and some organic acids are contained (Ball, 2007;Stuckel and Low, 1996). Recent investigations have paid an increasing amount of attention to the antioxidant potential of maple syrups. Phillips et al. (2009) reported that the total antioxidant activity of maple syrups, as measured by the ferricreducing ability, was higher compared to honey and light-brown sugar. The use of maple syrups as an alternative to refined sugar might contribute to the antioxidant power of the diet. However, to date, detailed information regarding the effectiveness of the antioxidant activity of maple syrups among the different grades is limited. This study aimed to better assess the antioxidant activity of commercially available maple syrup samples by the hydrophilic oxygen radical absorbance capacity (H-ORAC) method, which has been widely accepted as a standard tool for measuring the antioxidant activity (Prior et al., 2005). In this study, 32 Canadian pure maple syrup samples (6 extralight, 7 light, 7 medium, 5 amber, and 7 dark) collected during a 4-year production period, which were commercially available on the Japanese market, were analyzed. Color measurement The color intensity of maple syrup samples after diluting 10-times with distilled water was recorded by measuring the absorption at a wavelength of 420 nm, using a spectrophotometer (UV-VIS 1400; Shimadzu Co., Kyoto, Japan) with a 1 cm-path length cell. Distilled water was used as a blank. for sucrose, the samples were diluted by a factor of 100. Standard solutions and diluted maple syrup samples were passed through a 0.45-μm membrane filter (Ekicrodisc type 13; Pall Japan Co., Tokyo, Japan). Ten microliters of the resulting filtrates were injected into the HPLC system. From the chromatograms, standard curves were constructed according to the peak areas and sugar concentrations of the standard solutions. T. Unno 496 Materials and Methods Chemicals and samples Measurement of antioxidant potential by H-ORAC method Analysis of sucrose, glucose and fructose Analysis of free amino nitrogen by ninhydrin reactionThe ninhydrin method was applied to measure the levels of free amino nitrogen (Coghe et al., 2005). Exactly 0.5 mL of color reagent (100 g/L Na 2 HPO 4 ·12H 2 O, 60 g/L KH 2 PO 4 , 5 g/L ninhydrin and 3 g/L fructose) was added to 1.0 mL of the 10-times aqueous diluted maple syrup sample in a glass tube. The sample was placed in a water bath (100℃) for 16 min. After cooling in an water bath (20℃) for 20 min, 2.5 mL of a dilution reagent (2 g KIO 3 in 1 L of 60% (v/v) aqueous ethanol) was added to the reaction mixture.Samples were centrifuged at 10,000×g for 10 min, and then the colorimetric absorbance was measured at 570 nm. A sample blank was prepared by adding the color reagent without ninhydrin to the diluted maple syrup samples to be analyzed. Spectrophotometric quantification was made using a glycine standard solution.

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Section: Resultsmentioning

confidence: 56%

Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

Unno

2015

FSTR

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“…The colorless compounds which are produced in the first step of Maillard reaction (condensation of carbonyl group with amino group) indicate not absorbance in visible spectrum. With progress of Maillard reaction, high molecular weight compounds (melanoidins) are produced and have maximum absorbance at 420 nm (Vhangani & Van Wyk, 2013). The results (Table 3) indicated that browning intensity of all mixed solutions increased over heating time.…”

Section: Maillard Conjugationmentioning

confidence: 98%

“…On the other hand, Maillard reaction products (MRPs) also exhibit antioxidative activity in food systems, through several mechanisms such as metal ions chelation, radical chains breaking, hydrogen peroxide breakdown, and reactive oxygen species scavenging. The reaction initiates via conjugation of carbonyl and amino groups-bearing compounds (Vhangani & Van Wyk, 2013) and occurs when a mixed solution of protein/peptide and reducing sugars is heated. The conjugation of antioxidant (potentially bioactive) peptides with reducing sugars, especially the prebiotic lactulose can result in highly antioxidative and potentially nutraceutical products with diverse applications including at formulation of health-promoting functional foods.…”

Section: Introductionmentioning

confidence: 99%

Maillard conjugation of lactulose with potentially bioactive peptides

2016

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“…This difference is probably due to reactions between amino groups and reducing sugars during micronization, which could result in the formation of low molecular weight Maillard reaction products (Oste, Dahlqvist, Sjostrom, Noren & Miller, 1986). The Maillard reaction products formed have some antioxidant activity (Vhangani and Van Wyk, 2013), which can inhibit protein digestion (Oste & Sjodin, 1986).…”

Section: Protein and Lysine Contentsmentioning

confidence: 99%

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

Vilakati

MacIntyre

Oelofse

et al. 2015

LWT - Food Science and Technology

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Abbreviations: CE -catechin equivalent, CP -Cowpeas, CPL -Cowpea leaves, DFS -defatted soy flour, HTST -high temperature-short time, IVPD -in vitro protein digestibility, LMW -low molecular weight, MCP 1 -Micronized cowpea, MCP 2 -Micronized cowpea 2, MRP -Maillard reaction products, PDCAAS -protein digestibility corrected amino acid score, TIA -trypsin inhibitor activity, TIU -trypsin inhibitor units, TPC -total phenolic content, WAI -water absorption index, WSI -water solubility index, 1 AbstractIndigenous plant foods play a major nutritional and cultural role in the diets of rural people in Africa. However, they can contain high levels of antinutrients, which may exacerbate nutritional and health problems in young children consuming nutrient deficient diets. Also, the rapid increase in urbanization in Africa has led to the need for convenience type meals. This study investigated the potential of micronization (infrared treatment) in combination with extrusion cooking in developing a ready-to-eat sorghum and cowpea based porridge supplemented with cooked cowpea leaves for young child-feeding. Micronization not only inactivated the trypsin inhibitors in cowpea, it also produced an instantized product with excellent hydration properties. When served as a stiff porridge with cooked cowpea leaves in the recommended portion sizes for children aged 2-5 years, one daily serving would meet 40% of the children's protein and lysine requirements. Further, the calculated Protein Digestibility Corrected Amino Acid Score would be comparable to commercial maize-soy instant products. This is notwithstanding that the cowpea leaves had a negative effect on protein digestibility due to their high tannin content. This nutritious ready-to-eat meal from locally available plant foods could contribute substantially to food security in both urban and rural communities in Africa.2

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Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

Cited by 156 publications

References 30 publications

Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

Maillard conjugation of lactulose with potentially bioactive peptides

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

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