Linoleic Acid Oxidation Catalyzed by Amadori Compounds in Aqueous Media

Changes in antioxidant activity of dehydrated onion and garlic during storage

“…3 represents the fluorescence decay curves after the reaction of the colourless reaction mixtures containing Table 1 Total 2-furoylmethyl-amino acids (mg/100 g protein), absorbance at 420 nm and oxygen radical absorption capacity (ORAC FL ; lmol Trolox equivalent per gram) in freshly laboratory dehydrated onion and garlic samples stored at 50°C and 0.44a w for up to 14 days Amadori compound with fluorescein and AAPH. As expected glucose, Lys and Arg did not protect fluorescein against peroxyl radical oxidation, whereas glucose-amino acid mixtures exhibited considerable AA, suggesting the effect of the early products of the Maillard reaction on the AA (Farag et al, 1982).…”

“…Maillard reaction that occur between reducing sugars and proteins, peptides or amino acids during the processing and/or storage of foods, can also give rise to different products with antioxidant activity (AA) (Del Castillo, Ames, & Gordon, 2002;Delgado-Andrade, Rufián-Henares, & Morales, 2005;Farag, Ghali, & Rashed, 1982;Friedman, 1996;Nicoli, Anese, Manzocco, & Lerici, 1997;Somoza, 2005). Ide, Lau, Ryu, Matsuura, and Itakura (1999) and Ryu, Ide, Matsuura, and Itakura (2001) demonstrated the antioxidant role of the Amadori rearrangement product fructosyl arginine, originated during the first steps of the Maillard reaction, in a concentrated aged garlic extract obtained by storage at room temperature for longer than 10 months.…”

Antioxidative action of Maillard reaction volatiles: Influence of Maillard solution browning level

“…Tanaka et aL (7), Kirigaya et aL (10) and Yamaguchi et aL (11) found that the higher the browning level of Maillard solution, the more antioxidative effect resultecL Lingnert and Eriksson (12,13), Beckel and Waller (14) and Waller et al (15) reported that the maximum antioxidant activity of MRP was achieved after about 20 hr of sugar-amino acid heating time However, other studies showed that MRP produced in the early stages of the Mafllard reaction had a strong antioxidant activity (4)(5)(6)16). Published MRP results are contradictory.…”

Actividad antioxidante de compuestos naturales nitrogenados

“…Los compuestos preparados por reacción entre aldopentosas, aldohexosas y cetohexosas con aminoácidos fueron probados (Farag, 1982) en la oxidación de ácido linoleico. Los formados por alanina-xilosa y prolina-xilosa mostraron una alta eficacia y pueden servir para proteger a los lípidos de la oxidación.…”