Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine

Maillard reaction products (MRPs) were prepared by heating the solution containing L-ascorbic acid (ASA)and L-lysine (Lys)/ L-methionine (Met) adjusted to various pHs (4.0, 5.0, 6.0, 7.0 and 8.0) at 140±2°C for 2 h. The browning, intermediate products, reducing power and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical-scavenging activity reached a maximum with initial pH 5.0 (P < 0.05). Thereafter, slightly differences with initial pH of 7.0 and 8.0 were found. An increase in Ferrous ion chelating activity of MRPs derived from ASA-Lys/ Met model systems, as measured by absorbance at 562 nm, was observed as the initial pH increased (P < 0.05). In general , antioxidative activity of ASA-Lys/ Met MRPs was coincidental with the browning development and the formation of intermediate products.

Download Full-text

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

Foods ◽

10.3390/foods8070242 ◽

2019 ◽

Vol 8 (7) ◽

pp. 242 ◽

Cited By ~ 5

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.

Download Full-text

Antimutagenic Effect of Maillard Reaction Products Prepared from Glucose and Tryptophan

Journal of Food Protection ◽

10.4315/0362-028x-55.8.615 ◽

1992 ◽

Vol 55 (8) ◽

pp. 615-619 ◽

Cited By ~ 2

Author(s):

GOW-CHIN YEN ◽

JEN-DAN LII

Keyword(s):

Maillard Reaction ◽

Antioxidative Activity ◽

Reducing Power ◽

Molar Ratio ◽

Maillard Reaction Products ◽

Alkaline Ph ◽

Reaction Products ◽

Reaction Conditions ◽

Antimutagenic Effect ◽

Effect Of Glucose

The antimutagenicity of Maillard reaction products (MRPs) prepared by refluxing D-glucose and L-tryptophan under various reaction conditions was determined by means of the Ames test. The dose of MRPs with 5 mg per plate showed no toxicity, and mutagenicity to Salmonella typhimurium TA98 and TA100 was used for antimutagenic assay. The mutagenicity of 2-amino-3-methylimidazo (4,5-f) quinoline (IQ) and 2-amino-6-methyldipyrido (1,2-a:3′,2′-d) imidazole (Glu-P-1) toward TA98 was markedly reduced by the addition of glucose-tryptophan MRPs, whereas the mutagenicity of 4-nitroquinoline-N-oxide (NQNO) was not inhibited. The mutagenicity of IQ, Glu-P-1, and NQNO toward TA100 was also markedly reduced by glucose-tryptophan MRPs, but the mutagenicity of NQNO was only slightly inhibited. Greater antimutagenic effects of glucose-tryptophan MRPs were found when these materials were prepared at an alkaline pH. The optimum combinations of reaction conditions for obtaining antimutagenic MRPs to IQ were glucose-tryptophan molar ratio = 0.5:0.25 at pH 9.0 for 5 and 10 h, molar ratio = 0.5:0.5 at pH 11.0 for 10 h, and molar ratio = 1.0:0.25 at pH 7.0 for 15 h and at pH 11.0 for 15 h. The antimutagenic effect of glucose-tryptophan MRPs to IQ and Glu-P-1 was well correlated with their browning intensity, reducing power, and antioxidative activity. The antimutagenicity of glucose-tryptophan MRPs might be due to both desmutagenic and bio-antimutagenic effects.

Download Full-text

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.

Download Full-text