Impact of lipid oxidation-derived aldehydes and ascorbic acid on the antioxidant activity of model melanoidins

► The antioxidant activity of water-soluble and nonsoluble melanoidins was studied. ► Antiradical capacity and reducing power varied according to the composition of the model system. ► The presence of lipid oxidation products increased these properties in specific cases. ► Heating of arginine, hexanal and glucose significantly increased the antioxidant capacity. ► The importance of high molecular weight fractions (>12 kDa) for the activity was shown.