Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

Zamora, Rosario; Hidalgo, Francisco J.

doi:10.1080/10408690590900117

Cited by 324 publications

(218 citation statements)

References 86 publications

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“…MRPs have been reported to be capable of retarding lipid oxidation of many food systems (Zamora and Hidalgo 2005). Moreover, the proliferation of short chain peptides and amino acids generated from protein hydrolysis showed potential effects on inhibition of lipid oxidation via scavenging free radical and reduction of hydroperoxide (Elias et al 2008).…”

Section: Tbarsmentioning

confidence: 99%

“…Concomitantly, the browning intensity (A 420 ) of Kapi increased continuously with increasing fermentation time (Table 1). Melanoidin generated during fermentation might play an important role in browning (Zamora and Hidalgo 2005). Maillard reaction was found to be responsible for the brown colour in fish sauce (Tungkawachara et al 2003;Klomklao et al 2006).…”

Section: Browning Intensity and Fluorescence Intensitymentioning

confidence: 99%

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Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Faithong

Benjakul

2012

J Food Sci Technol

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Changes in chemical composition, physical properties and antioxidant activities of Kapi were monitored during fermentation for 12 months. DPPH (2, 2-diphenyl-1-picryl hydrazyl), ABTS (2, 2 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity as well as ferric reducing antioxidant power (FRAP) gradually increased as the fermentation time increased, particularly during the first 8 months (P<0.05). Thereafter, the decreases in DPPH and ABTS radical scavenging activities were observed (P<0.05), whereas FRAP remained constant (P> 0.05). The continuous increases in ammonia nitrogen, formaldehyde nitrogen and amino nitrogen contents were noticeable within the first 8 months (P< 0.05), indicating the formation of peptides and free amino acids via the hydrolysis of protein by both microbial and indigenous proteases. Browning intensity most likely caused by the formation of Maillard reaction products (MRPs) were concomitantly observed throughout fermentation, as evidenced by the decreases in lightness (L*-value), but the increases in redness (a*-value) and yellowness (b*-value). Low level of thiobarbituric acid reactive substances in Kapi was found during 12 months. Antioxidant activities of Kapi were more likely governed by the low molecular weight peptides, amino acids as well as Maillard reaction products generated during fermentation.

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Section: Tbarsmentioning

confidence: 99%

Section: Browning Intensity and Fluorescence Intensitymentioning

confidence: 99%

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Faithong

Benjakul

2012

J Food Sci Technol

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“…In fact, both MR and lipid oxidation first result in the formation of Amadori compounds. These compounds then undergo fragmentation, rearrangement, and degradation reactions to produce low-molecular-weight volatile and non-volatile monomers (Hutapea et al 2004;Zamora & Hidalgo 2005). In the GL system, CML can be formed by Strecker degradation during MR (Hull et al 2012;Poulsen et al 2013).…”

Section: Glymentioning

confidence: 99%

“…Non-enzymatic oxidation or autoxidation of lipids proceeds via typical radical intermediate formation, with hydroperoxides as the possible initial reaction products (Zamora & Hidalgo 2005). Additionally, intermediates of MR can produce corresponding radicals (Shi et al 2015).…”

mentioning

confidence: 99%

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

Zhao¹,

Lu²,

Liu³

et al. 2017

Czech J. Food Sci.

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Zhao X., Yue L., Liu X., Liu L. (2017): Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment. Czech J. Food Sci., 35: 367-375.Advanced glycation end products (AGEs) are glycosylated metabolic products generated in vivo and are associated with aging-related diseases. They are also formed during heat treatment in food processing. In this work, we investigated the contribution of linoleic acid (LA) to AGE formation using a protein/glucose model. An electronic tongue, denaturing polyacrylamide gel electrophoresis, electron spin resonance spectroscopy, circular dichroism, and ultraperformance liquid chromatography-tandem mass spectrometry were used to analyse reaction intermediates and reactive radical formation. The results show that LA is the key factor responsible for the change in flavour including the rapid triggering of glycation reactions. The amount of lipid-induced reactive radicals was significantly higher than in the non-fat system, radical generation in the non-fat system was gradually quenched after a robust radical-yielding reaction in the first 25 minutes. Subsequent unsaturated lipid oxidation, and AGE accumulation surpass Maillard reaction-only outcomes. Initial LA-induced changes in protein structure are followed by glycation and are enhanced by hydrophobic interactions and increased carbonyl levels resulting from lipid oxidation. These findings implicate lipids and lipid oxidation as the main factors responsible for AGE formation during the processing of fat-rich unsaturated fatty acid-containing foods.

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“…In fact, lipid oxidation products influence Maillard 15 pathway and vice versa, and there are common intermediates and analogous polymerization mechanisms in both routes conducting to food browning. 14 The objective of this review is to collect the scattered existing information suggesting that this coordinate contribution of both lipid oxidation and Maillard reaction to food 20 browning is also playing a role in the formation and fate of heterocyclic aromatic amines. This review will be mostly focused on PhIP because it is the heterocyclic aromatic amine that has been mostly studied in this sense.…”

Section: Introductionmentioning

confidence: 99%

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants

Zamora

Hidalgo

2015

RSC Adv.

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2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) is produced by reaction of phenylacetaldehyde, the Strecker aldehyde of phenylalanine, with creati(ni)ne in the presence of formaldehyde and ammonia, which are formed in situ. Traditionally, the carbonyls compounds required 10 for the formation of PhIP ring were considered to be produced as a consequence of Maillard reaction between phenylalanine and carbohydrates. This review collects all recent evidences suggesting that lipids can also contribute to produce the Strecker degradation of phenylalanine and the formation of formaldehyde analogously to carbohydrates. Furthermore, lipid-derived reactive carbonyls not only contribute to PhIP formation but they can also be involved in PhIP fate observed in the presence of 15 oxidized oils. This role has not been yet investigated for carbohydrate-derived reactive carbonyls but it might be hypothesised to take place because of the decrease of PhIP observed when excess of monosacharides is employed to study PhIP formation. All these results suggest that carbohydrates and lipids can contribute simultaneously to PhIP formation and fate. This is another example of the simultaneous contribution of both lipids and carbohydrates to the carbonyl chemistry that takes place in 20 foods upon processing and/or storage. Furthermore, many of these conclusions can also be extended to the formation of other aminoimidazoazarenes with structure of imidazopyridine.

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Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

Cited by 324 publications

References 86 publications

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants

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