Antioxidative activity of Maillard

YOKDTA A, MiYATA K, MURAGUCHi H and TAKAHASHi A (1987) Effect of glucose on the antioxidative activity of Maillard reaction products during extmsion cooking , Nippon Nogeikagaku Kaishi, 61 (10) 1273-8. 

T. Obretenov, S. Ivanov, and D. Peeva, Antioxidative activity of Maillard reaction products obtained from hydrolysates, in C, 1986, 281-290. 

Lertittikul, W., Benjakul, S., and Tanaka, M. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH, Food Chem., 100, 669, 2007. 

Utsunomiya, N. Hayase, F. Kato, H. Antioxidative activities of Maillard reaction products of D-glucose with ovalbumin hydrolyzed by proteases, and their synergistic effect with tocopherols. Nippon Eiyo Shokuryo Gakkaishi. 1983, 36, 461-465. 

Obretenov, T.D. Ivanov, S. Peeva, D. Antioxidative activity of Maillard reaction products obtained from hydrolysates. In Amino-carbonyl Reactions in Food and Biological Systems. Fujimaki, M., Namiki, M., Kato, H., Eds. Kodansha Ltd. Tokyo. 1993, pp. 281—290. 

Smith, I.S. Alfarvaz, M. Antioxidant activity of Maillard reaction products in cooked ground beef, sensory and TBA values. J. Food Sci. 1995, 60, 234-236, 240. 

PEYRAT-MAiLLARD M N, BONNELY s and BERSET c (2000) Determination of the antioxidant activity of phenolic compounds by coulometric detection, Talanta, 51, 709-16. 

K. Yanagimoto, K.-G. Lee, H. Ochi, and T. Shibamoto, Antioxidative activity of heterocyclic compounds formed in Maillard reaction products, in G, 2002, 335-340. 

McGookin, B.J. and Augustin, M.A. 1991. Antioxidant activity of casein and Maillard reaction product from casein-sugar mixtures. J. Dairy Res. 58, 313-320. 

Studies on the changes in the antioxidant activity of material during industrial or postharvest processing (e.g., thermal processes, Maillard reactions, and cold storage of foods, etc.). 

Maillard, M. N., Soum, M. H., Meydani, S. N., and Berset, C. 1996. Antioxidant activity of barley and malt Relationship with phenolic content. Food Sci. Technol. 29 238-244. 

Measurement of Antioxidative Activity. The antioxidative activity of the Maillard reaction products was evaluated by a method similar to that developed by Macku and Shibamoto (9) and later modified by Eiserich et al. 10). The antioxidative activities of 25 iiL-aliquots of peanut oil/cysteine and peanut oil/methionine dichloromethane extracts and 5 nL-aliquots of the glucose/cysteine extracts were measured. 2-Alkyl-thiophenes, 2-thiophenethiol, 2-methyl-3-furanthiol, fiirfuryl mercaptan, thiazolidine, and 1,3-dithiolane were tested for antioxidative activity at a concentration of 1 mM. The above extracts and standards were added to dichloromethane solutions containing 25 mg of heptanal. Nonadecane (400 mg) was added as a gas chromatographic internal standard, and the resulting solutions were brought to a 5-mL final volume with... 

Antioxidative Activity of MaUlard Reaction Extracts. In the antioxidative assay system utilized in this study heptanal was readily oxidized to heptanoic acid in the dichloromethane solutions. However, the presence of a-tocopherol (Figure 1) inhibited this transformation in a concentration dependent manner. This system was then used to evaluate the antioxidative activity of dichloromethane extracts of several Maillard reaction model systems. Figure 2 shows the antioxidative activity of 5- iL aliquots of each pH extract from a microwave heated glucose/cysteine model system. The order of antioxidative effect of the extracts from the samples was as follows pH 9 > pH 5 > pH 2 > pH 7. The Maillard reaction is catalyzed under both slightly basic and acidic conditions and may explain this trend. Volatiles from sugar/cysteine Maillard reaction... 

METAL CHELATING AND ANTIOXIDANT ACTIVITY OF MODEL MAILLARD REACTION PRODUCTS... 

Metal Chelating and Antioxidant Activity of Model Maillard Reaction Products... 

The chemical principle behind the antioxidant properties of Maillard reaction products is currently not well understood. It is assumed that these properties show both low molecular weight products and high molecular weight melanoidins. As the structure of melanoidins has not been clarified satisfactorily, it is difficult to explain the chemical nature of their antioxidant activity. The active structures are probably reductones and aminoreductones, bound in melanoidin molecules that reduce the products of autoxidation. One of a few identified reductone structures in real food melanoidins is 2,4-dihydroxy-2,5-dimethyl-l-(5-acetamino-5-methoxycarbonylpentyl)-3-oxo-2H-pyrrole bound by a peptide bond. This so-called pronyl-L-lysine (pyrrolinone... 

The last pathway for Maillard reaction and oxidation to interact has probably been studied most extensively. Whereas the prooxidative activity of Maillard reaction products is rarely described, their antioxidative activity is well established, both in model mixtures and in processed food Maillard products cannot only inhibit lipid oxidation in food systems, but are also able to adverse oxidative cell damage Furthermore, a diet rich in Maillard... 

Aminoreductones have been identified as potent components of Maillard reaction mixtures that induce cellular effects through the formation of hydrogen peroxide. On the other hand, the antioxidative effect of Maillard products is well established. The extent of anti-oxidative and pro-oxidative activity of Maillard products seems to depend on the reaction conditions. Thus, it is difficult to differentiate clearly between the physiological and technological effects of oxidation and glycation reactions in processed food. 

The on-line measurement of reducing capacity can be performed with either a single or a series of electrochemical detectors, and linear correlations have been demonstrated between total antioxidative activities determined by the electrochemical detection and those determined by DPPH- reduction or by the ORAC assay (Guo et al, 1997 Peyrat-Maillard et al, 2000). The reducing capacity must also be quantified by post-column reactions, either with DPPH- or by the reduction of phosphomolybdenum complexes followed by UV-VIS-detection (Bandoniene and Murkovic, 2002 Cardenosa et al, 2002). A combination of HPLC and semi-automatic ORAC analysis has also been described (Caldwell, 2001). 

The most practical method for preventing WOF in meat products is to add antioxidants prepared from natural precursors such as sugars and amino adds by heating them to produce constituents that not only act as antioxidants but serve to enhance meaty flavor as well. The resulting Maillard products have been known to have antioxidant activity in lipid systems (6-8). It is assumed that the antioxidative property of the Maillard reaction is assodated with the formation of low molecular weight reductones and high molecular weight melanoidins (6, 7, 9-13). 

MN Maillard, C Berset. Evolution of antioxidant activity during kilning Role of insoluble bound phenolic acids of barley and malt. J Agric Food Chem 43 1789-1793, 1995. 

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