Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing

作者：Mondaca Navarro Blanca A; Avila Villa Luz A; Gonzalez Cordova Aaron F; Lopez Cervantes Jaime; Sanchez Machado Dalia I; Campas Baypoli Olga N; Rodriguez Ramirez Roberto^*

来源：Journal of the Science of Food and Agriculture, 2017, 97(11): 3522-3529.

DOI：10.1002/jsfa.8206

• Maillard reaction
• Maillard reaction products
• antioxidant activity
• chelating activity
• aqueous model system

BACKGROUND: Maillard reaction products (MRP) have gained increasing interest owing to their both positive and negative effects on human health. Aqueous amino acid-sugar model systems were studied in order to evaluate the antioxidant and chelating activity of MRP under conditions similar to those of food processing. Amino acids (cysteine, glycine, isoleucine and lysine) combined with different sugars (fructose or glucose) were heated to 100 and 130 degrees C for 30, 60 and 90 min. Antioxidant capacity was evaluated via ABTS and DPPH free radical scavenging assays, in addition to Fe2+ and Cu2+ ion chelating capacity.
RESULTS: In the ABTS assay, the cysteine-fructose model system presented the highest antioxidant activity at 7.05 mu mol mL(-1) (130 degrees C, 60 min), expressed in Trolox equivalents. In the DPPH assay, the cysteine-glucose system presented the highest antioxidant activity at 3.79 mu mol mL(-1) (100 degrees C, 90 min). Themaximum rate of chelation of Fe2+ and Cu2+ was 96.31 and 59.44% respectively in the lysine-fructose and cysteine-glucose systems (100 degrees C, 30 min).
CONCLUSION: The model systems presented antioxidant and chelating activity under the analyzed temperatures and heating times, which are similar to the processing conditions of some foods.

• 出版日期2017-8-30