Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

Michalska, Anna; Amigo‐Benavent, Miryam; Zieliński, Henryk; Castillo, María Dolores del

doi:10.1016/j.jcs.2007.08.012

Cited by 190 publications

(134 citation statements)

References 38 publications

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“…Analysis of available fluorescence intermediary compounds (FIC) and final MRPs (melanoidins) were performed according to the methods described by Michalska et al (2008). FIC formed in advanced Maillard reaction stages were measured using a LS 50B spectrofluorimeter (Perkin Elmer, Massachusetts, USA) operating at k Ex = 353 and k Em = 438 nm.…”

Section: Extraction and Quantification Of Maillard Reaction Products mentioning

confidence: 99%

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

2016

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In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23°C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100-190°C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145°C for 30 min, whereas a more intensive thermal treatment (190°C) diminished the levels of all evaluated variables. Thus, malting with a moderate thermal treatment could be considered as an effective process to enrich antioxidants in quinoa grains for their further use as functional ingredient in the production of gluten-free foods and beverages.

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Section: Extraction and Quantification Of Maillard Reaction Products mentioning

confidence: 99%

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

2016

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“…Often, the antioxidant capacities of protein--polyphenol complexes were found to be lower than the sum of the antioxidant capacities of individual components [Arts et al, 2001]. However, in contrast, antioxidant and metal chelating activities were shown to be retained by melanoidins of beer [Morales & Jimenes-Perez, 2004], bread crust [Michalska et al, 2008], vinegar [Tagliazucchi et al, 2010] and wines [Lopez de Lerma et al, 2010].…”

Section: Changes In Antioxidant Capacitiesmentioning

confidence: 99%

Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review

Brudzynski¹,

Maldonado-Alvarez²

2015

Pol. J. Food Nutr. Sci.

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There is increasing evidence that protein complexation by honey polyphenols is changing honey structure and function. This relatively less investigated fi led of honey research is presented in a context of known mechanism of formation of the stable polyphenol-protein complexes in other foods. At a core of these interactions lies the ability of polyphenols to form non-covalent and covalent bonds with proteins leading to transient and/or irreversible complexes, respectively. Honey storage and thermal processing induces non-enzymatic oxidation of polyphenols to reactive quinones and enables them to form covalent bonds with proteins. In this short review, we present data from our laboratory on previously unrecognized types of protein-polyphenol complexes that differed in size, stoichiometry, and antioxidant capacities, and the implications they have to honey antioxidant and antibacterial activities. Our intent is to provide a current understanding of protein-polyphenol complexation in honey and also some new thoughts /hypotheses that can be useful in directing future research. Unauthenticated Download Date | 5/12/18 12:30 PM

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“…An OPA assay was employed to determine the content of free amino groups [Michalska et al, 2008]. Quantitative analysis was performed by the external standard method, using a calibration curve of Nα-acetyl-l-lysine which ranged from 10 to 250 µmol/L.…”

Section: Free Amino Groupsmentioning

confidence: 99%

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

García-Serna¹,

Martinez-Saez²,

Mesías³

et al. 2014

Pol. J. Food Nutr. Sci.

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Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat flour biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fibre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour. Unauthenticated Download Date | 5/12/18 8:43 PM

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Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

Cited by 190 publications

References 38 publications

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

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