Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose‐Lysine Model Maillard Products

Abstract

ABSTRACTNondialyzable model Maillard reaction products (MRPs) were synthesized by reacting L‐lysine with D‐glucose, D‐fructose, and D‐ribose under different conditions of reaction time, temperature, pH, and water activity (aw). Five experiments common to all three models yielding greater than 0.5g of MRPs were assessed for antioxidant activity. All MRPs exhibited detectable, but variable, non site‐specific hydroxyl radical (·OH) scavenging activity (30–90%) in the deoxyribose assay. MRPs derived from a ribose‐lysine study showed the highest ·OH scavenging activity (80–90%) in both deoxyribose and DNA nicking assays. All MRPs at higher concentrations (0.2 mg/mL) decreased lipid peroxidation in linoleic acid emulsions. Relative effectiveness of different MRPs to scavenge free radicals can vary with reaction conditions and substrates.