Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

Abstract

The model systems presented antioxidant and chelating activity under the analyzed temperatures and heating times, which are similar to the processing conditions of some foods. © 2017 Society of Chemical Industry.

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

“…Each sample solution (2 mL; 20 mg mL −1 ) was mixed with 0.5 mL of methanolic DPPH . The mixture was vortexed and then kept in darkness for 30 min.…”

Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans

“…The highest absorbance at 290 nm was found in mesocarp-SF, a sample with important quantities of reducing sugar and protein (Table 1), another important component for Maillard reaction development. In some cases MRP may generate negative effects on human health, resulting in anti-nutritional properties, such as the loss of essential amino acids and formation of mutagenic compounds (Mondaca-Navarro et al, 2017). In recent years, research on MRP has focused on their relationship with bioactive properties of foods, such as antioxidant, chelating, antimicrobial, anti-inflammatory, prebiotic and antihypertensive activities (Mondaca-Navarro et al, 2017;Sahin et al, 2009;Yu et al, 2012).…”

“…In some cases MRP may generate negative effects on human health, resulting in anti-nutritional properties, such as the loss of essential amino acids and formation of mutagenic compounds (Mondaca-Navarro et al, 2017). In recent years, research on MRP has focused on their relationship with bioactive properties of foods, such as antioxidant, chelating, antimicrobial, anti-inflammatory, prebiotic and antihypertensive activities (Mondaca-Navarro et al, 2017;Sahin et al, 2009;Yu et al, 2012). In many instances, MRP exhibited higher radical scavenging and reducing power than BHA (Vhangani & Van-Wyk, 2016).…”

“…Free-radical scavenging capacity (DPPH) showed high linear correlation (r = 0.93) with absorbance at 290 nm (Table 4), suggesting the participation of MRP generated during thermal treatment on free-radical scavenging capacity. MRPs have been described as compounds with radical scavenging capacity and its production during thermal treatment can increase the radical scavenging capacity in flours of carob pods (Sahin et al, 2009) and synthetic media (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012). Major food antioxidants are phenolic compounds, but ascorbic acid, MRP and other compounds can reduce DPPH and ABTS radicals (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012).…”

“…MRPs have been described as compounds with radical scavenging capacity and its production during thermal treatment can increase the radical scavenging capacity in flours of carob pods (Sahin et al, 2009) and synthetic media (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012). Major food antioxidants are phenolic compounds, but ascorbic acid, MRP and other compounds can reduce DPPH and ABTS radicals (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012). Thermal treatment of Prosopis pods flour have been related to brown color development, due to Maillard reaction (Felker et al, 2013).…”