Abstract
The changes in the overall antioxidant properties of tomato juice samples and model solutions as a consequence of heat treatments were studied. The antioxidant properties were evaluated both through the measurement of the chain breaking and the oxygen scavenging activities. While a decrease in the antioxidant potential was found for short heat treatments, a recovery of these properties was measured by prolonging heating times. Results suggested that the initial reduction in the overall antioxidant activity can be attributed not only to the thermal degradation of naturally occurring antioxidants but also to the formation of early Maillard reaction products (MRP) with pro-oxidant properties. The gain in antioxidant activity coincided with the formation of brown MRP. © 1999 Society of Chemical Industry
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