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

Molecules ◽  
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%.

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 Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 242 ◽  
Author(s):  
Kun Chen ◽  
Jiajia Zhao ◽  
Xiaohan Shi ◽  
Qayum Abdul ◽  
Zhanmei Jiang
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Radical Scavenging ◽  
Casein Hydrolysate ◽  
Size Exclusion ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Exclusion Chromatography ◽  
Initial Ph

The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose–BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose–BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose–BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.

scholarly journals PSIII-23 Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 273-274
Author(s):  
Patricia M Oba ◽  
Nagait Hwisa ◽  
Xinhe Huang ◽  
Keith Cadwallader ◽  
Kelly S Swanson
Keyword(s):  
Maillard Reaction ◽  
High Performance ◽  
Protein Quality ◽  
Daily Intake ◽  
The United States ◽  
Gas Chromatography Mass Spectrometry ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Total Dietary Fiber ◽  
Randomized Design

Abstract Exposing ingredients to high temperatures may result in chemical reactions between amino acids and sugars, leading to the formation of Maillard reaction products (MRPs). These products may result in altered palatability, protein quality, and digestibility. This experiment quantified key MRPs in commercial pet foods, estimated daily intake of MRPs of pet animals, and correlated MRPs with macronutrient concentrations present in the foods. The analysis included 53 pet foods and treats commercially available in the United States: 11 dry dog foods, 29 wet dog foods, 2 dry dog treats, 3 wet dog treats, 2 dry cat foods, and 6 wet cat foods. Diets and treats were analyzed for dry matter, organic matter, crude protein (CP), acid-hydrolyzed fat, total dietary fiber, and gross energy using standard techniques. MRPs were analyzed using high-performance liquid chromatography and gas chromatography-mass spectrometry. All data were analyzed as a completely randomized design using the GLM procedure of SAS 9.4. On average, wet foods had higher (P &lt; 0.001) fructoselysine (FRUC) and carboxymethyllysine (CML) than dry foods. Dry dog treats had the highest (P &lt; 0.001) FRUC (29.64 µg/g) and CML (0.47 mg/g) concentrations of all products tested. Dry cat foods had the lowest (P &lt; 0.001) CML (0.10 mg/g) concentrations of all commercial segments. Wet dog treats had the highest (P &lt; 0.001) 5-hydroxymethyl-2-furfural (HMF) (10.92 µg/g) concentrations of all segments and wet cat foods had the lowest (P &lt; 0.001) HMF (0.22 µg/g) content. Dogs and cats fed wet diets would be more likely to ingest higher amounts of CML and FRUC compared to animals fed dry diets. Dogs consuming dry treats would be more likely to ingest higher amounts of CML than wet treats. CP was negatively correlated to HMF (P = 0.0425; r = -0.27973), while TSF was positively correlated to CML (P = 0.0417; r = 0.28080).

scholarly journals Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Julia Bogdanowicz ◽  
Wacław Mozolewski ◽  
Monika Modzelewska-Kapituła ◽  
Katarzyna Tkacz ◽  
Adam Wie˛k
Keyword(s):  
High Performance ◽  
Nutritional Value ◽  
Meat Products ◽  
Reversed Phase ◽  
Maillard Reaction Products ◽  
Content Increase ◽  
Reaction Products ◽  
Human Diet ◽  
Colour Parameters ◽  
Lower Water Content

AbstractHeat-processed foodstuffs are a rich source of Maillard reaction products (MRPs) in the daily human diet. Although MRPs favourably affect the colour and flavour of heat-processed foods, they also have an impact on nutritional value and safety. Some MRPs (e.g. 5-hydroxymethylfurfural) may be toxic, mutagenic or carcinogenic and their presence in food has been studied extensively due to possible negative health effects(1,2). There is a general scarcity of published information on 5-hydroxymethylfurfural (HMF) concentrations in meat products.This study analysed whether there are differences in the concentrations of HMF between smoked pork tenderloins previously cured with the addition of glucose, saccharose or maltodextrin at concentrations of 0.5, 1.0 or 1.5% (including the control trial without sugar). Material for the tenderloin production consisted of longissimus dorsi muscles collected from 20 porcine carcasses. Colour parameters of the external surface (CIE L*a*b* system) and the content of water and 5-hydroxymethylfurfural were determined. The HMF content was analysed with reversed-phase high-performance liquid chromatography (RP-HPLC).The type of sugar used for curing had a significant impact on the amount of HMF formed in the product. The highest HMF content was found in the tenderloins cured with saccharose (it was about three-fold higher than the control trial and trials with glucose or maltodextrin). The formation of HMF was influenced not only by the type but also by the concentration of carbohydrates. Higher concentrations of glucose and maltodextrin resulted in a slight increase in the HMF content in the product (P > 0.05), while a higher concentration of saccharose produced a very pronounced HMF content increase (P < 0.05). Furthermore, tenderloins cured with a 2% carbohydrate addition were characterized by a lower water content (P < 0.01) and a darker surface colour (P < 0.01) compared to tenderloins with a lower carbohydrate addition. The results indicate the clear impact of technological additives on the HMF content of tenderloins. Conducting studies on the HMF in meat products is fully justified due to the relatively high HMF contents observed in the experiment (approximately 20–23 mg/kg), which were comparable to products such as bread or fruit jams.

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

2013 ◽  
Vol 94 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Slađana Žilić ◽  
Burçe Ataç Mogol ◽  
Gül Akıllıoğlu ◽  
Arda Serpen ◽  
Nenad Delić ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Maillard Reaction ◽  
Microwave Processing ◽  
Maillard Reaction Products ◽  
Reaction Products

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.

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