Antioxidative potential of melanoidins isolated from a roasted glucose–glycine model

• Published in: Food chemistry Vol. 78; no. 3; pp. 375 - 382
• Main Authors: Wagner, K-H., Derkits, S., Herr, M., Schuh, W., Elmadfa, I.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2002; Elsevier
• Subjects: ABTS; ambient temperature; antioxidant activity; Antioxidative activity; Biological and medical sciences; coconuts; corn oil; Food engineering; Food industries; fruit juices; Fundamental and applied biological sciences. Psychology; General aspects; lipids; Maillard reaction products; melanoidins; molecular weight; Oxidation temperature; peroxide value; Shelf life; water solubility; Antioxidative activity; Shelf life; ABTS; Oxidation temperature; Maillard reaction products; Ose; Heat treatment; Temperature; Reaction product; Maillard reaction; Glucose; Antioxidant; Glycine; Biological activity; Glycation; Roasting(food); Aminoacid; Models; Melanoidin
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(02)00200-5

The antioxidative activity of the total water soluble fraction (sol A), high molecular weight (HMW; MW>12,400 Dalton), low molecular weight (LMW) and the insoluble fraction (IS) of a glucose–glycine model system roasted at 120°C was studied in hydrophilic solutions (PBS buffer, fruit juices; addition: 0.01–0.1%) at ambient temperature and lipophilic (coconut fat, triolein and corn oil; addition: 0.01–0.5%) matrices at 60°C and frying conditions at 200°C. The hydrophilic reducing power in the water-soluble fractions was evaluated with the ABTS [2,2′-azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid)] method. Fat stability was determined by observing the development of the peroxide value and conjugated dienes. All fractions increased the hydrophilic reducing power in the water-soluble fractions as a matter of concentration with highest effects for the 0.1% enrichment. In PBS buffer the HMW was most effective, in fruit juices the IS. A slight antioxidative effect in fats was observed only for 0.5% IS and 0.5% sol A in corn oil. Neither in coconut fat at 200°C nor in triolein at 60°C Maillard reaction products (MRPs) were able to extend shelf life. The results performed describe MRPs as highly antioxidative in water-soluble but less effective in water-insoluble fractions.