Direkt zum Inhalt
Merck

Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media.

Journal of agricultural and food chemistry (2002-05-02)
Francisco J Morales, Maj-Britt Babbel
ZUSAMMENFASSUNG

The Maillard reaction (MR) has a clear impact in food science, nutrition, and medical research. Free radical scavenging capacities of several MR mixtures made from single combinations of glucose or lactose and amino acids (gly, his, lys, trp, met, and cys) were evaluated by using the N,N-dimethyl-p-phenylenediamine radical cation assay. Medium-roasted coffee brew was used as reference of a thermally processed food. A novel approach has been applied in order to get more information about the kinetic behavior of the radical scavenging properties of MR mixtures in a watery environment. Antiradical efficiency (AE) concept has been applied, and it takes into consideration the reaction time, apart from the amount of antioxidant necessary to decrease by 50% the radical initial concentration (EC(50)). Cysteine and histidine reveal as powerful amino acids to exert a high AE in the MR mixtures. No relationship between AE parameter and browning was observed.

MATERIALIEN
Produktnummer
Marke
Produktbeschreibung

Sigma-Aldrich
N,N-Dimethyl-1,4-phenylendiaminoxalat, 98%
Sigma-Aldrich
N,N-Dimethyl-p-phenylendiamin, 97%
Sigma-Aldrich
N,N-Dimethyl-p-phenylendiamin -sulfat (Salz), 98%
Sigma-Aldrich
N,N-Dimethyl-p-phenylendiamin -dihydrochlorid, suitable for peroxidase test, ≥99.0% (titration)
Millipore
N,N-Dimethyl-p-phenylendiamin -dihydrochlorid, suitable for microbiology, ≥99.0%