کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1186117 | 963426 | 2009 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time](/preview/png/1186117.png)
The purpose of this study was to evaluate the antioxidant activity of Maillard reaction products (MRPs) derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time. The pH of MRPs derived from the Glu-G model system decreased markedly as the heating time increased, while MRPs derived from the Glu-Di model system showed the highest increase in absorbance at 420 nm. MRPs derived from the Glu-G model system showed the highest cupric ion chelating ability, while MRPs derived from the Glu-Di model system had the highest ferrous ion chelating activity. MRPs derived from the Glu-Di model system were found to be effective antioxidants in different in vitro assays with regard to the 2,2′-azinobis(3-ethylbenothiazoline-6-sulphonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical scavenging activities and ferric reducing/antioxidant power (FRAP).
Journal: Food Chemistry - Volume 116, Issue 1, 1 September 2009, Pages 227–232