Formation Mechanism of AGEs in Maillard Reaction Model Systems Containing Ascorbic Acid

Abstract A gas chromatographic method, along with a headspace solid-phase microextraction (HS-SPME), was developed for the determination of acrylamide formed in Maillard reaction model systems. The developed method was validated by liquid chromatography/mass spectrometry. A headspace sample was collected from an aqueous acrylamide solution (100 μg/mL) by SPME and directly injected into a gas chromatograph equipped with a nitrogen-phosphorus detector. The recovery of acrylamide from an aqueous solution was satisfactory, i.e, >93% under the conditions used. Acrylamide formed in an asparagine/d-glucose (molar ratio, 1/2) Maillard reaction model system heated at 150 and 170C for 20 min was collected and analyzed by the newly developed method using gas chromatography with nitrogen-phosphorus detection and HS-SPME. The amounts of acrylamide were 318 33 μg/g asparagine from a sample heated at 150C and 3329 176 g/g asparagine from a sample heated at 170C. Addition of cysteamine or glutathione to the above model system reduced acrylamide formation. Acrylamide formation was not observed when cysteamine or glutathione was added to asparagine in the above model systems to obtain equimolar concentrations of both compounds. This newly developed method is simple and sensitive, and requires no solvent extraction.

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ChemInform Abstract: Sulfur-Containing Heterocyclic Compounds with Antioxidative Activity Formed in Maillard Reaction Model Systems.

ChemInform ◽

10.1002/chin.199450306 ◽

2010 ◽

Vol 25 (50) ◽

pp. no-no

Author(s):

J. P. EISERICH ◽

T. SHIBAMOTO

Keyword(s):

Maillard Reaction ◽

Heterocyclic Compounds ◽

Antioxidative Activity ◽

Reaction Model ◽

Model Systems ◽

Sulfur Containing

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Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems

Food Research International ◽

10.1016/j.foodres.2011.06.002 ◽

2011 ◽

Vol 44 (9) ◽

pp. 2775-2782 ◽

Cited By ~ 27

Author(s):

Xiu-Min Chen ◽

David D. Kitts

Keyword(s):

Amino Acid ◽

Maillard Reaction ◽

Reaction Model ◽

Model Systems ◽

Dicarbonyl Compounds ◽

Identification And Quantification

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Effect of Metal Ions (Cu2+/Fe2+) on the Antioxidant Activity of L-Ascorbic Acid-Glycine Model System

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.396-398.28 ◽

2011 ◽

Vol 396-398 ◽

pp. 28-31

Author(s):

Cheng Yi Lei ◽

Da Zhai Zhou ◽

Rong Zhao ◽

Qi Hui Deng ◽

Ai Nong Yu ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Maillard Reaction ◽

Antioxidative Activity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Model System ◽

Model Systems ◽

Scavenging Activity ◽

Metal Concentrations

The influence of Cu2+, Fe2+ on the Maillard reaction were studied by heating L-ascorbic(ASA) and glycine (Gly) solutions adjusted to pH 5 at 120±2°C for 140 min in an oil bath. The presence of metals affected the intensity of browning and intermediate products, as monitored by absorbance at 420 nm and absorbance at 294 nm, sharply increased with the increase of metal concentrations applied (0.000M, 0.005M, 0.010M, 0.015M, 0.020M). Thereafter, slight increases were observed up to 0.020M. Antioxidative activity of all MRPs derived from ASA-Gly model systems sharply increased at 0.015M (P < 0.05) and slightly changes in activity were found with increasing metal concentrations up to 0.020M. Moreover, radical-scavenging activity correlated well with browning intensity and absorbance at 294 nm.

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