Antioxidant activity of water-soluble Maillard reaction products

Yılmaz, Yusuf; Toledo, Romeo T.

doi:10.1016/j.foodchem.2004.09.043

Cited by 343 publications

(235 citation statements)

References 24 publications

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“…The growing difference in the AC between the CB and PA samples extracted from green to dark roasted coffee beans shows that the impact of Maillard reaction products on the AC, in relation to phenolic acids, increases with the degree of roast. Such explanation is obvious, since during roasting the amount of phenolic acids is decreased (Table 1), but Maillard reaction products, present in CB of roasted coffee beans interacting with peroxyl radicals [58].…”

Section: Ph and Acmentioning

confidence: 99%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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50 % (on average over 36 and 45 % in green and roasted coffee extracts, respectively). Significant differences between the AC values determined for CB and PA samples were noticed only for the MCA and DPPH methods which reflect the different molecular mechanisms underlying each of the assays. Additionally, the statistical methods, including principal component analysis, applied to results of antioxidant capacity obtained with different analytical techniques confirmed their feasibility to distinguish between coffee brews with different degrees of roasting, regardless of coffee origin. Abstract The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical origins and species and with different roasting degrees, was examined. The AC of PA and CB samples was tested in five antioxidant assays: a total antioxidants reducing capacity assay using a Folin-Ciocalteu reagent (FCR), a ferric ion reducing antioxidant power (FRAP) assay, a DPPH · radical-scavenging activity (DPPH) assay, a metal chelating activity (MCA) assay and a total radical trapping antioxidant parameter (TRAP) assay. In most samples, the total amount of phenolic acids, determined by HPLC, decreased with the increasing degree of roasting the coffee beans, leading to reduced AC. All used methods showed that CB exhibits higher AC compared with the PA samples. Phenolic acids isolated from CB samples have the main contribution (on average over 95 and 84 % in green and roasted coffee extracts, respectively) in AC of the CB samples in FCR, FRAP and TRAP assays, whereas in DPPH and MCA tests, the phenolic acid contribution in AC of CB samples was below Keywords

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Section: Ph and Acmentioning

confidence: 99%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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“…In addition to the development of flavour, the resultant colour was a striking characteristic of the Maillard reaction 30 . Depending on the reaction step, coloured or uncoloured reaction products are formed 60 . The colour of malt and beer are mostly attributed to melanoidins, product of the final phase of the Maillard reaction.…”

Section: Proteolytic Specificationsmentioning

confidence: 99%

The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods

Zarnkow¹,

Kessler²,

Burberg³

et al. 2007

Journal of the Institute of Brewing

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Response surface methodology was used to investigate the influence of the three malting parameters, i.e. degree of steeping, germination time, and temperature on the quality of proso millet malt. Each predictor variable was tested at three levels. Germination times varied from 5, 6, and 7 days, degrees of steeping were 44, 48, and 52%, and germination temperatures were 16, 20, and 24°C. A set kilning temperature of 65°C was used for all malts. A series of malt quality parameters were investigated including extract, apparent attenuation limit, gelatinisation temperature, ␣-amylase activity, ␤-amylase activity, limit dextrinase activity, Kolbach index, ␣-amino nitrogen, viscosity, and colour. The optimal malting program was achieved after the fifth day of germination, 44% degree of steeping, and a 22°C steeping and germination temperature. The obtained values for the amylolytic and cytolytic attributes were 64.8% extract, 1.383 mPa × s viscosity, 76.0% apparent attenuation limit, 111 U /g ␣-amylase activity, and 102 U /g ␤-amylase activity.

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“…Since the wood was impregnated with colourless to light yellow solutions we can conclude that the Maillard reaction occurred to a certain extent. The high degree of leaching means that there are still high concentrations of unreacted material present, as well as reaction products that were to a high extent soluble in water (Yilmaz and Toledo 2005).…”

Section: Resultsmentioning

confidence: 99%

An examination of the potential for the use of the Maillard reaction to modify wood

Peeters¹,

Larnøy

Kutnar

et al. 2018

International Wood Products Journal

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Finding efficient ways to decrease wood decay caused by fungi is an important issue in the timber construction. A possible way to avoid wood decay by fungi is by reducing the water content of wood, since water is a primary condition for fungal growth. Bulking of the wood cell wall by chemical reagents occupies the space where water normally occurs. This also improves the dimensional stability of the modified wood. The aim of the work was to react non-toxic reagents using a Maillard type of reaction in the wood cell wall. Wood was soaked in different aqueous solutions with a primary amine and a sugar as the main constituents. The wood was thereafter cured in an oven at 120°C. The preliminary results showed that the use of the Maillard reaction for wood modification is a promising method and is worth further research. ARTICLE HISTORY

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Antioxidant activity of water-soluble Maillard reaction products

Cited by 343 publications

References 24 publications

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods

An examination of the potential for the use of the Maillard reaction to modify wood

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