2002
DOI: 10.1016/s0308-8146(02)00200-5
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Antioxidative potential of melanoidins isolated from a roasted glucose–glycine model

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Cited by 105 publications
(59 citation statements)
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“…As the temperature in-creased, both antioxidant activity and BPF increased. The increase was more noticeable in heated samples at 70 C than those at 50 and 60 C, which indicates a large dependence of the antioxidant activity and BPF on time have been reported previously for food and model systems (Giovanelli & Lavelli, 2002;Mastrocola, Munari, Cioroi, & Lerici, 2000;Wagner, Derkits, Herr, Schuh, & Elmadfa, 2002). While antioxidant activity increased linearly with increasing heating time and BPF at 50 and 60 C, logarithmic increase in antioxidant activity at 70 C was observed (Figs.…”
Section: Kinetic Calculationssupporting
confidence: 76%
See 1 more Smart Citation
“…As the temperature in-creased, both antioxidant activity and BPF increased. The increase was more noticeable in heated samples at 70 C than those at 50 and 60 C, which indicates a large dependence of the antioxidant activity and BPF on time have been reported previously for food and model systems (Giovanelli & Lavelli, 2002;Mastrocola, Munari, Cioroi, & Lerici, 2000;Wagner, Derkits, Herr, Schuh, & Elmadfa, 2002). While antioxidant activity increased linearly with increasing heating time and BPF at 50 and 60 C, logarithmic increase in antioxidant activity at 70 C was observed (Figs.…”
Section: Kinetic Calculationssupporting
confidence: 76%
“…This behaviour could be also consequence of the formation of compounds with different antioxidant activity at various stages of Maillard reactions depending on treatment temperatures. Wagner et al (2002) reported that there and temperature of heating. High correlation coefficients calculated after plotting the data for antioxidant activity versus BPF at different temperatures indicated that there was a strong relationship between both criteria (Table 1).…”
Section: Kinetic Calculationsmentioning
confidence: 99%
“…The high chemical activity of these products between them then leads to higher molecular weight products and a brown colour through a series of condensation and polymerization reaction [52] . PRM complexes are at the later stage antioxidant and were named collectively melanoidins [53,54] . These compounds can interact during extraction to form other compounds that could present different structures and properties from the original [55] .…”
Section: Effect Of Extraction Methods On Radical Scavenging Activitymentioning
confidence: 99%
“…Aleixo et al 13 determined their selenium content using atomic absorption spectrometry. Another important feature of CW is its antioxidant ability [14][15][16] . Trace elements and metals in small dosages were determined, leading to believe that CW has potential for use in intravenous hydration or parenteral nutrition solutions supplement 17 .…”
Section: Introductionmentioning
confidence: 99%