| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538597 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠The antioxidant activity of water-soluble and nonsoluble melanoidins was studied. ⺠Antiradical capacity and reducing power varied according to the composition of the model system. ⺠The presence of lipid oxidation products increased these properties in specific cases. ⺠Heating of arginine, hexanal and glucose significantly increased the antioxidant capacity. ⺠The importance of high molecular weight fractions (>12 kDa) for the activity was shown.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vaida KitrytÄ, An Adams, Petras Rimantas Venskutonis, Norbert De Kimpe,