Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

Gu, Fenglin; Kim, Jin Moon; Hayat, Khizar; Xia, Shuqin; Feng, Bo; Zhang, Xiaoming

doi:10.1016/j.foodchem.2009.03.074

Cited by 177 publications

(121 citation statements)

References 30 publications

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“…These results are in agreement with Gu et al (2009), who reported that MRPs from casein glucose showed a scavenging activity of 28% for 0.5mg/ml, and also a lower activity of MRPs compared to the synthetic antioxidant used as positive control.…”

Section: Dpph and Abts Radical Scavenging Activitysupporting

confidence: 93%

Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids

Fernández¹,

Sturla²,

Doval³

et al. 2012

JFR

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The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academic interest. However, the incorporation of n3 polyunsaturated fatty acids into food systems is potentially problematic due to their propensity to oxidize easily. The antioxidant capacity of MRP has mostly been studied in vitro, in fresh chicken, mutton and pork, and in precooked ground pork and beef patties and sausages. The aim of this study is to evaluate the antioxidant properties as well as the antioxidant effect of a preformed Maillard Reaction Product (MRP) from sarcoplasmic proteins/malondialdehyde, known for its antioxidant effect on water/oil emulsion and on lipid oxidation of beef patties when the level of n3 PUFA is improved. The MRP presented a high reducing power, a low phenolic compound content (9.2 mg gallic acid equivalent/g and 798.3 mg quercetin equivalent/g), and a minor DPPH and ABTS+ radicals scavenging activity (34 % and 23,5 %, respectively). All concentrations of MRP assayed inhibited hydroperoxide formation and thiobarbituric acid reactive substances (TBARS) production during refrigerated storage of enriched meat patties. The 3% concentration was the most efficient and exerted an 83 % and 85 % inhibition of peroxidation measured as peroxide value and TBARS, respectively.

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Section: Dpph and Abts Radical Scavenging Activitysupporting

confidence: 93%

Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids

Fernández¹,

Sturla²,

Doval³

et al. 2012

JFR

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show abstract

“…Ascorbic acid, gallic acid and BHT were used as positive controls. The lipid peroxidation activity was calculated according to Equation (5) [12]. Activity (%) = (Absorbance of compounds/Absorbance of control) × 100% (5)…”

Section: Lipid Peroxidationmentioning

confidence: 99%

Lipase-Catalyzed Synthesis of Kojic Acid Derivative in Bioreactors and the Analysis of Its Depigmenting and Antioxidant Activities

et al. 2017

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Abstract:In this study, 7-O-kojic acid monopalmitate (7-O-KAP) was synthesized using palmitic acid and kojic acid where the yield and biological activities were analyzed. The highest yield of 7-O-KAP (43%) can be obtained at molar ratio of 1:1, enzyme loading of 5% (w/v), temperature of 70 • C, using immobilized lipase N435 in solvent-free system. Stirred tank reactor (STR) provides better mixing of the substrates and biocatalyst with better yield of 7-O-KAP, compared to fluidized tank reactor (FTR) and packed bed reactor (PBR). The 7-O-KAP exhibited pseudoplastic behavior with flow behavior index (n) being less than 1. The 7-O-KAP showed better depigmenting activity with the reduction of melanin content in Danio rerio embryo to 18.70%, significantly lower than the positive control, kojic acid (60.39%) at highest concentration tested (250 µg/mL). Intracellular tyrosinase in Danio rerio embryo was also reduced when treated with 7-O-KAP (12.53%), compared to kojic acid (37.36%) at concentration of 250 µg/mL. In FRAP assay, 7-O-KAP had antioxidant activity of 8156 AAE/mL, which was higher than kojic acid (6794 AAE/mL) at concentration of 2 mg/mL. The 7-O-KAP also reduced peroxidation activity to 12.21%, which was better compared to kojic acid (31.68%) at 2 mg/mL. Moreover, it was found that lipid peroxidation activity of 7-O-KAP (12.21%) was comparable to BHT (11.56%) at 2 mg/mL. Based on this study, 7-O-KAP could be an alternative compound for whitening agent and antioxidant compared to kojic acid and BHT, respectively.

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“…The Cys-s loss maybe attributed to the formation of cystine-derived crosslinks. The formation of a de-hydroalanyl residue from cystine, which is capable of binding with the ε-amino group of lysine to form lysinoalanine has been reported under heating (Gu, Kim, Hayat, & Zhang, 2009).…”

Section: Analysis Of the Development Of Mrpsmentioning

confidence: 99%

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

Zhong

et al. 2013

Food Hydrocolloids

173

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Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

Cited by 177 publications

References 30 publications

Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids

Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids

Lipase-Catalyzed Synthesis of Kojic Acid Derivative in Bioreactors and the Analysis of Its Depigmenting and Antioxidant Activities

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

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