Thermal treatment enhances the α‐glucosidase inhibitory activity of bitter melon ( Momordica charantia ) by increasing the free form of phenolic compounds and the contents of Maillard reaction products

Pectin, phenolic compounds and/or Maillard reaction products present in orange by-products may exert an anti-inflammatory bowel effect in DSS-treated mice.

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Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

International Journal of Food Properties ◽

10.1080/10942912.2019.1573830 ◽

2019 ◽

Vol 22 (1) ◽

pp. 84-99 ◽

Cited By ~ 9

Author(s):

Chao-Kun Wei ◽

Zhi-Jing Ni ◽

Kiran Thakur ◽

Ai-Mei Liao ◽

Ji-Hong Huang ◽

...

Keyword(s):

Thermal Treatment ◽

Maillard Reaction ◽

Protein Hydrolysates ◽

Maillard Reaction Products ◽

Reaction Products ◽

Initial Ph

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Inhibitory Activity of Maillard Reaction Products against Trp-P1-induced Mutagenicity to theSalmonella typhimuriumTA 98 Streptomycin-dependent Strain Assayed in the Absence of S-9 Mix

Bioscience Biotechnology and Biochemistry ◽

10.1271/bbb.61.424 ◽

1997 ◽

Vol 61 (3) ◽

pp. 424-426 ◽

Cited By ~ 1

Author(s):

Akiyoshi Hosono ◽

Usman ◽

Risako Ohba

Keyword(s):

Maillard Reaction ◽

Inhibitory Activity ◽

Maillard Reaction Products ◽

Reaction Products ◽

Dependent Strain

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Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

Molecules ◽

10.3390/molecules26051361 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1361

Author(s):

Maria Barbara Różańska ◽

Aleksander Siger ◽

Artur Szwengiel ◽

Krzysztof Dziedzic ◽

Sylwia Mildner-Szkudlarz

Keyword(s):

Phenolic Compounds ◽

Maillard Reaction ◽

High Performance ◽

Radical Scavenging ◽

Reversed Phase ◽

Maillard Reaction Products ◽

Ionization Mass ◽

Gluten Free ◽

Reaction Products ◽

Buckwheat Flour

The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoic, ferulic, gallic, syringic, vanillic, and p-coumaric) were measured using reversed-phase ultra-high performance liquid chromatography-electrospray ionization mass spectrometry (RP–UHPLC–ESI-MS). Early and advanced Maillard reaction products were analyzed using HPLC, whereas spectrofluorimetric analysis was used to determine the levels of fluorescent intermediate compounds (FIC). The total levels of phenolic compounds were higher in the case of buckwheat bread prepared from roasted buckwheat flour (156 and 140 µg/g of crumb and crust, respectively). Rutin, gallic acid, and catechin were the most abundant phenolic compounds detected in roasted buckwheat bread. The roasting process resulted in significantly lower radical scavenging capacities (ABTS) of the total phenolics and flavonoids in the buckwheat bread. Taking into consideration these Maillard reaction products, we observed a significant increase in FIC level in roasted buckwheat crumb and crust (at about 40%, and 38%, respectively). At the same time, the Nε-(carboxymethyl)lysine (CML) level did not change in roasted or raw buckwheat bread crumb, though in roasted buckwheat crust the concentration of CML increased by about 21%.

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Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Journal of Cereal Science ◽

10.1016/j.jcs.2013.05.003 ◽

2013 ◽

Vol 58 (1) ◽

pp. 1-7 ◽

Cited By ~ 25

Author(s):

Slađana Žilić ◽

Burçe Ataç Mogol ◽

Gül Akıllıoğlu ◽

Arda Serpen ◽

Milosav Babić ◽

...

Keyword(s):

Phenolic Compounds ◽

Maillard Reaction ◽

Infrared Heating ◽

Maillard Reaction Products ◽

Reaction Products ◽

Maize Flour

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Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Journal of Chemistry ◽

10.1155/2015/418639 ◽

2015 ◽

Vol 2015 ◽

pp. 1-9 ◽

Cited By ~ 5

Author(s):

Małgorzata Przygodzka ◽

Henryk Zieliński ◽

Zuzana Ciesarová ◽

Kristina Kukurová ◽

Grzegorz Lamparski

Keyword(s):

Phenolic Compounds ◽

Maillard Reaction ◽

Nutritional Value ◽

Sensory Quality ◽

Early Stage ◽

Antioxidant Properties ◽

Maillard Reaction Products ◽

Reaction Products ◽

Browning Index ◽

Available Lysine

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

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