Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima

Abstract

Antioxidant properties of defatted peanut meal (DPM) hydrolysate-glucose syrup Maillard reaction products (MRPs) were evaluated, and their effects on the oxidative stability and flavour property of Sachima during the storage were studied. DPM hydrolysate-glucose syrup was heated at 120°C for different time. With the heating time increasing, browning and intermediate products increased, free amino group content decreased. MRPs heating for 60 min had the best antioxidant properties, evaluated by 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, oxygen radical absorbance capacity and inhibition of linoleic acid autoxidation. Sachima added with 1% MRPs showed significantly (p < 0.05) lower acidity values and peroxide values than that without MRPs during 5 months storage. Results from GC-MS indicated that MRPs improved the flavour of Sachima. Based on these findings, MRPs derived from DPM hydrolysate-glucose syrup might be used in food lipids stabilization as potent natural antioxidant and flavour enhancer.