Antioxidative action of Maillard reaction volatiles: Influence of Maillard solution browning level

Abstract

Maillard reaction volatile compounds were prepared by heating a glucose-glycine solution. The antioxidant effect of the volatiles was tested in soybean oil (SBO) thermoxidation. Volatile compounds were transferred from the heated Maillard solution to the oil with a gas-tight syringe after removing the same volume of oil headspace (air). Standard accelerated oxidation was performed by heating the SBO at 90°C. Antioxidant activity was evaluated through peroxide value and headspace gas chromatographic analysis of oil volatile compounds. Furthermore, some indices, such as protection factor and oxidation kinetic rate, were used to measure the antioxidant effect. Maillard volatile effectiveness was related to browning level of glucose~glycine solution. The maximum antioxidant effect was obtained with volatiles from 12-18 hr of heating the glucose~glycine solution. This result is related to the quantity of Maillard volatiles transferred into the oil atmosphere and to the reduction power of the browned Maillard solution.

Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree

“…These compounds were found to break the radical chain by donation of a hydrogen (8,9). These results were also confirmed by Elizalde et al (10,11), Severini and Lerici (12) and Munari et al (13). Further experimental evidence showed that MRPs are effective as metal chelating agents and that they can reduce hydroperoxide to nonradical products (8,(14)(15)(16).…”

Effects of Seed Roasting on Tocopherols, Carotenoids, and Oxidation in Mustard Seed Oil During Heating

“…Seed roasting before oil extraction gives it a characteristic good flavor and is reported to improve the stability of some oils such as sesame [2] and safflower [3], partly due to certain reactions such as the Maillard reaction occurring during roasting. Maillard reaction products were reported to lengthen the induction period of oil oxidation and decrease the rate of oxidation at the propagation step [4][5][6].…”

Contribution of volatile compounds to the antioxidant capacity of coffee

“…Later they suggested that some of these volatile compounds were mainly responsible for the antioxidant activity exhibited by a dichloromethane extract of coffee brew (Yanagimoto, Ochi, Lee, & Shibamoto, 2004). Furthermore, typical volatile compounds formed in Maillard reaction model systems have been reported to inhibit oxidation of lipids (Elizalde, Bressa, & Rosa, 1992;Osada & Shibamoto, 2006). Also, other authors observed that certain volatile compounds produced in the roasting process of almonds displayed an antioxidant effect (Severini, Gomes, De Pilli, Romani, & Massini, 2000).…”