Structural Changes, Volatile Compounds and Antioxidant Activities of Maillard Reaction Products Derived from Scallop (Patinopecten yessoensis) Female Gonad Hydrolysates

2019 ◽  
Vol 28 (4) ◽  
pp. 352-364
Author(s):  
Jia-Run Han ◽  
Yi-Nan Du ◽  
Yue Tang ◽  
Jun Zhao ◽  
Wen-Hui Shang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Maillard Reaction ◽  
Structural Changes ◽  
Antioxidant Activities ◽  
Female Gonad ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Patinopecten Yessoensis

scholarly journals Analysis on antibacterial activities and volatile compounds of Maillard reaction products derived from squid skin

2020 ◽  
Vol 145 ◽  
pp. 01028
Author(s):  
Lili Ji ◽  
Yan Zhang ◽  
Wendong Song ◽  
Lu Cai ◽  
Yaning Wang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Food Additives ◽  
Antibacterial Activities ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Synthetic Antioxidant ◽  
Predominant Component

Maillard reaction products (MRPs) could offer flavor and aroma for food, and also render functional characteristics. In this work, three squid skin Maillard reaction products with glucose (GSS), fructose (FSS) and lactose (LSS) were prepared, whose volatile compounds were analyzed by gas chromatography-mass spectrometer. And the antibacterial activities of three Maillard reaction products against Escherichia coli, methicillin-resistant Staphylococcus aureus and Vibrio harveyi were investigated. The results showed that the volatile compounds of squid skin MRPs mainly contained alcohol, acid, phenol, ester, aldehyde, alkane, alkene, amide and ester, among which alcohol was the predominant component in the GSS and LSS, accounting for 53.87±6.02 % and 83.67±3.64%, respectively, however, acid was predominant component in the FSS, accounting for 54.19±3.38 %. Surprisingly, 2, 6-di-tert-butyl-4-methylphenol (BHT), as a synthetic antioxidant, was firstly identified in these three MRPs, which directly indicated squid skin MRPs have antioxidant activities. It is demonstrated that the antibacterial abilities of LSS and GSS were superior to that of FSS, and Escherichia coli was the most sensitive to the three MRPs among the three tested bacteria. This study demonstrates squid skin MRPs possess antioxidant and antibacterial abilities, which shows promising and far-ranging prospect in the fields of food additives.

scholarly journals Maillard reaction products of chitosan and glucosamine: antibacterial and antioxidant activity

2021 ◽  
Vol 10 (1) ◽  
pp. 47-55
Author(s):  
Quoc Le Anh ◽  
Phu Dang Van ◽  
Duy Nguyen Ngoc ◽  
Hien Nguyen Quoc ◽  
Nghiep Ngo Dai
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
High Performance ◽  
Antioxidant Activities ◽  
Dose Range ◽  
Radical Scavenging ◽  
Maillard Reaction Products ◽  
Uv Spectrophotometry ◽  
Reaction Products ◽  
Maillard Reactions

Maillard reactions between chitosan and glucosamine were induced by Co-60 gamma irradiation method and the antibacterial and antioxidant activities of resulting products were investigated. Briefly, a mixture of chitosan (1%) - glucosamine (0.5%) was irradiated with a dose range of 0-100 kGy. The Maillard reaction products of chitosan and glucosamine (CTS-GA MRPs) were analyzed by UV spectrophotometry, and residual glucosamine was determined by high performance liquid chromatography (HPLC). Antibacterial and antioxidant activities of the CTS-GA MRPs were investigated with radiation dose and pH by using directly contacted and ATBS•+ free radical scavenging methods. The results indicated that the CTS-GA MRPs formed at 25 kGy exhibited high antibacterial activity at both pH 5 and 7. On the other hand, antioxidant activity of CTS-GA MRPs increased with the increase of dose. The results also revealed that CTS-GA MRPs with high antimicrobial and antioxidant activities are potential candidates as preservative agents in food processing and cosmetics.

scholarly journals Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 982 ◽  
Author(s):  
Małgorzata Starowicz ◽  
Georgios Koutsidis ◽  
Henryk Zieliński
Keyword(s):  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Furfuryl Alcohol ◽  
Solid Phase ◽  
Future Application ◽  
Volatile Fraction ◽  
Maillard Reaction Products ◽  
Bakery Products ◽  
Reaction Products

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-dimethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.

scholarly journals In vitro Antioxidant Activities of Maillard Reaction Products Produced in the Steaming Process of Polygonum multiflorum Root

2011 ◽  
Vol 6 (1) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Zhenli Liu ◽  
Yuanyan Liu ◽  
Zhimao Chao ◽  
Zhiqian Song ◽  
Chun Wang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Maillard Reaction Products ◽  
Therapeutic Effects ◽  
Reaction Products ◽  
Polygonum Multiflorum ◽  
Main Compound

The root of Polygonum multiflorum Thunb. (Heshouwu in Chinese) is one of the most popular herbs used in traditional Chinese medicine (TCM). However, after steam processing (Zhi-heshouwu in Chinese), the root is known to have different properties and medicinal values compared with Heshouwu. Eleven volatile Maillard reaction products were identified in the extract of Zhi-heshouwu, but not in that of Heshouwu. The new products were four furanones, two furans, two nitrogen compounds, one pyran, one alcohol and one sulfur compound. The antioxidant activities were compared between the extracts from Zhi-heshouwu and Heshouwu. The results showed that the extract from Zhi-heshouwu presented a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the extract from Heshouwu, with IC50 values of 0.43 mg/mL and 2.9 mg/mL, respectively ( p<0.05). The hydroxyl radical scavenging activities of the two were similar (IC50 0.98 mg/mL and 1.45 mg/mL, respectively; p > 0.05). 5-Hydroxymethyl-furfural, a main compound in the extract of Zhi-heshouwu, showed IC50 values for scavenging DPPH radicals and hydroxyl radicals of 1.6 mg/mL and 0.24 mg/mL, respectively. The antioxidant activities of the extract from Zhi-heshouwu could partly explain the different therapeutic effects of Heshouwu and Zhi-heshouwu in TCM.

Antioxidant Properties of Maillard Reaction Products Derived from Shrimp Shell Chitosan and Xylose, Fructose or Glucose

2018 ◽  
Vol 17 (4) ◽  
pp. 445-450
Author(s):  
Nie Peng ◽  
Wei Qing-Jun ◽  
Thakur Kiran ◽  
Hu Fei ◽  
Prasad Chandan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Reaction Conditions ◽  
Shrimp Shell ◽  
And Function

Under certain conditions, chitosans can react with different types of reducing sugars to form various final Maillard reaction products (MRPs). In this study, the optimal reaction conditions were selected, and three different final MRPs (xylose-MRPs, fructose-MRPs, glucose-MRPs) were analyzed. The structure of the three MRPs was analyzed using fluorescence, ultraviolet, and infrared spectroscopic methods, and then the antioxidant activities of the three MRPs were determined. The results showed that the three MRPs have similar structure and function, and the antioxidant activities between them have certain regularity. Antioxidant activities were ranked as follows: xylose-MRPs>fructose-MRPs>glucose-MRPs, and this order was inversely proportional to their reaction time, that is, shorter the reaction time, higher the antioxidant activity, while longer the reaction time, lower the antioxidant activity.

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