Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Serpen, Arda; Gökmen, Vural

doi:10.1016/j.jfca.2008.11.003

Cited by 111 publications

(68 citation statements)

References 33 publications

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“…15 Regression analysis showed a highly significant correlation between xylose concentration and absorbance at 420 and 294 nm (Table 1). It is possible that the furanic compounds formed in the intermediate stages of the Maillard reaction are included later in the melanoidin structure, and this result was similar to the data reported in the literatures, 12,22,23 which indicated that higher sugar concentration accelerated the Maillard reaction, forming larger amounts of brown pigment.…”

Section: Resultssupporting

confidence: 89%

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Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Cui

Ren

et al. 2011

J. Sci. Food Agric.

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The study shows that both peptide degradation and peptide cross-linking occurred during the Maillard reaction. The thermal degradation product (TDP) and MRPs had significantly different molecular size distribution, and the particle size distribution of TDPs and MRPs had similar change tendency to that of the molecular size distribution. These would provide an insight into the formation mechanism of MRPs.

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Section: Resultssupporting

confidence: 89%

“…Its intensity is often used as an indicator of the extent to wileyonlinelibrary.com/jsfa which the Maillard reaction takes place in foods and it symbolizes the advanced stage of the Maillard reaction. 21,22 Fig. 1 depicts the browning effect of the hydrolysate heated in the presence or absence of xylose.…”

Section: Resultsmentioning

confidence: 99%

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Cui

Ren

et al. 2011

J. Sci. Food Agric.

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“…At this regard, only complex in vitro enzymatic digestion designed to mimic digestion in the gastrointestinal tract may be more related to physiological effects (Gong et al, 2013). The QUENCHER procedure has been successfully applied to measure AC of very different foods (Serpen et al 2008(Serpen et al , 2012Acar et al 2009;Ciesarova et al 2009;Rufian-Henares et al 2009;Serpen and Gökmen 2009;Amigo-Benavent et al 2010;Delgado-Andrade et al 2010;Žilić et al 2012. Moreover, the QUENCHER assay has been successfully performed also replacing ABTS •+ as radical probe with DPPH Serpen et al 2012 a, b, c), as well as using the colour generation of FRAP (Serpen et al 2012 a, b) and CUPRAC reagents (Tufan et al 2013) or fluorescence as in ORAC protocol (Amigo-Benavent et al 2010;Kraujalis et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode

Benedetto¹,

Alfarano²,

Laus³

et al. 2015

Cereal Research Communications

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Assessment of Antioxidant Capacity (AC) of foods is useful to consider cumulative/ synergistic action of all dietary antioxidants, thus providing a more integrated information than the simple sum of measurable antioxidants. Among the different AC assays, the QUENCHER ABTS (QUick, Easy, New, CHEap and Reproducible) procedure is based on the direct reaction of ABTS •+ reagent with fine solid food particles without extraction of antioxidants. This assay is able to measure both soluble and insoluble antioxidants, that simultaneously come into contact with ABTS •+ molecules by either liquid-liquid or solid-liquid interactions, respectively. These interactions may change depending on the particle diameter. Usually, particles having 0.1-0.3 mm size are used. Here, AC was evaluated on whole flour (WF), derived from a mix of grains of ten durum wheat varieties, characterized by three different particle sizes: a smaller one, ≤0.2 mm (control, WF 0.2 ), and two larger ones, ≤0.5 mm and ≤1 mm (WF 0.5 and WF 1 , respectively). Moreover, a novel AC calculation procedure based on the slope value of the regression line of ABTS •+ response vs flour amount is presented in detail. The classical QUENCHER ABTS procedure provided for WF 0.2 an AC value of 42.0±2.7 mmol eq. Trolox/g d.w. A similar result was obtained for WF 0.5 (38.3±0.9 mmol eq. Trolox/g d.w.), thus indicating that these large particles may be analyzed by the QUENCHER ABTS assay provided that the "slope" calculation procedure is used. On the contrary, WF 1 showed about half AC (20.3±0.2 mmol eq. Trolox/g d.w.), thus showing that very large particles cannot be used even adopting the "slope" calculation.

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“…Furthermore, the reactants, intermediates and end-products of MR, such as formic acid, acetic acid and glyoxal, being acidic, also result in decreases in pH [12]. In addition, A 420 is considered an indicator of the final stage of MR, which can be used as index of browning intensity due to formation of brown pigments [12,13]. Indeed UV absorbance at 420 nm gives an indication of the intensity of the browning process during MR.…”

Section: Discussionmentioning

confidence: 99%

Maillard reaction induces changes in saccharides and amino acids during stir-baking of areca nuts

Hu¹,

Peng²,

Liu³

et al. 2016

Trop. J. Pharm Res

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Purpose: To investigate changes in saccharides and amino acids induced by Maillard reaction (MR) during stir-baking of areca nuts (AN). Methods: The pH of aqueous extracts of AN and charred AN (CAN) were measured by a pH meter, and their absorbances at 420 nm were read in an ultraviolet-visible (UV-VIS) spectrophotometer. Changes in saccharides and amino acids were evaluated by high performance liquid chromatography (HPLC) and automated amino acid analyzer, respectively. Results: The pH of AN (5.85 ± 0.09) was lower than that of CAN (5.25 ± 0.04). Stir-baking significantly increased the A420 value of AN (0.32 ± 0.01 to 0.62 ± 0.02 (CAN). In addition, the contents of reducing saccharides (fructose and glucose) and free amino acids (serine, lysine, arginine and proline)

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Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Cited by 111 publications

References 33 publications

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode

Maillard reaction induces changes in saccharides and amino acids during stir-baking of areca nuts

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Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Cited by 111 publications

References 33 publications

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHERABTSassay by adopting a proper calculation mode

Maillard reaction induces changes in saccharides and amino acids during stir-baking of areca nuts

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Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode