Amine-sugar products, antioxidant

Analytical applications of the malonaldehyde and Maillard fluorescent product formation to assessment of abuse status of oxidizing oils, relative effectiveness of antioxidants, and sugar-amine browning potential are available. 

Knowledge about the chemical structure of the antioxidative MRP is very limited. Only a few attempts have been made to characterize them. Evans, et al. (12) demonstrated that pure reductones produced by the reaction between hexoses and secondary amines were effective in inhibiting oxidation of vegetable oils. The importance of reductones formed from amino acids and reducing sugars is, however, still obscure. Eichner (6) suggested that reductone-like compounds, 1,2-enaminols, formed from Amadori rearrangement products could be responsible for the antioxidative effect of MRP. The mechanism was claimed to involve inactivation of lipid hydroperoxides. 

Hundreds of applications have been mentioned in the Zweig (1968) review acids, alkaloids, amino acids, antibiotics, antioxidants, food and feed additives, bases and amines, bile acids, carbonyls, dyes, enzymes, lipids, hydrocarbons, hormones, indoles, natural products, peptides, proteins, pesticides, plant growth regulators, pharmaceutical products, phenols, pigments (chlorophylls, xanthophylls, porphyrins, melanin, pterins, pteridines, anthocyanins, ilavonoids, etc.), polymers, purine and pyrimidine derivatives, quinones, RNA, DNA, organic sulfur compounds, steroids, sugars, toxins, vitamins, inorganic ions, and others. 

---