Role of sugar–amino acid interaction products (MRPs) as antioxidants in a methyl linoleate model system

Jayathilakan, K.; Sharma, Gunjan

doi:10.1016/j.foodchem.2005.01.036

Cited by 16 publications

(12 citation statements)

References 26 publications

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“…Their antioxidant activity depends on the reaction conditions and amino acids involved [86]. Products obtained by reaction of glucose and histidine had high activity (0.25-0.44 mmol Trolox equivalents per mg of reaction mixture), but more intensive heating suppressed the free-radical-scavenging activity [87] because of lower activity of the resulting polymers.…”

Section: Main Sources Of Natural Antioxidants In Beveragesmentioning

confidence: 99%

Are natural antioxidants better – and safer – than synthetic antioxidants?

Pokorný

2007

Euro J Lipid Sci & Tech

304

120

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Are natural antioxidants better -and saferthan synthetic antioxidants?Antioxidants are necessary in the Western diet as it is rich in polyenoic fatty acids, which are easily oxidized with formation of free radicals that are harmful if present in higher amounts. Consumers prefer natural antioxidants to synthetic antioxidants, mainly for emotional reasons. The common Western daily diet contains about 1 g natural antioxidants even if no natural antioxidants have been added for lipid stabilization. Their main sources are cereals, fruits, vegetables, and beverages. Only a part of the natural antioxidants is absorbed and used as free-radical scavengers in vivo. Natural antioxidants should be added to food in larger amounts than synthetic antioxidants as they are less active, but the actual activity depends very much on particular conditions and food composition. Nevertheless, the addition of additional antioxidants is still negligible in comparison with the dietary supply of native antioxidants. The safety limits of natural antioxidants are mostly not known, but they are hardly safer than synthetic antioxidants. The best protection would be to replace high-polyenoic oils in the diet with high-oleic oils, and to use alternative methods of food protection against autoxidation.

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Section: Main Sources Of Natural Antioxidants In Beveragesmentioning

confidence: 99%

Are natural antioxidants better – and safer – than synthetic antioxidants?

Pokorný

2007

Euro J Lipid Sci & Tech

304

120

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“…As in the case of DPPH radical-scavenging, inhibition of b-carotene bleaching tended to maximize at a higher irradiation dose. Synthesis of antioxidative compounds upon heat treatment of sugar/amino acid solutions is reported in a number of studies (Jayathilakan & Sharma, 2006 The hydroxyl radical is the most reactive of species and induces most severe damage to adjacent biomolecules, resulting in lipid peroxidation in biological systems. In the present study the Fenton reaction system was used in deoxyribose degradation by generating hydroxyl radicals.…”

Section: Resultsmentioning

confidence: 99%

“…The development of antioxidant molecules is one of the desirable effects of the Maillard reaction. The antioxidative properties of MRPs produced by heat treatment of amino acid-sugar have been studied in model systems (Jayathilakan & Sharma, 2006).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins

2009

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“…The Maillard reaction products (MRPs) produced in an amino acid-sugar model system have been known to be accompanied with the formation of neo-formed and desirable compounds with prominent antioxidant activity [Jayathilakan & Sharma, 2006]. Chitosan has amino groups which can react easily with the carbonyl group of reducing sugar (glucose, fructose, maltose and lactose) leading to MRPs formation [Phisut & Jiraporn, 2013].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing

Shaheen

Shaaban

Hussein

et al. 2016

Pol. J. Food Nutr. Sci.

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Key words: chitosan/fructose system, antioxidant activity, antimicrobial activity, fresh minced beef meat In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Antioxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profi le of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.

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Role of sugar–amino acid interaction products (MRPs) as antioxidants in a methyl linoleate model system

Cited by 16 publications

References 26 publications

Are natural antioxidants better – and safer – than synthetic antioxidants?

Are natural antioxidants better – and safer – than synthetic antioxidants?

Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins

Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing

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