Abstract
The present study aimed to evaluate the lipid peroxidation inhibitation activity of Maillard Reaction Products (MRPs) derived from sugar (glucose, fructose, lactose and maltose) and 18 amino acid model systems in soybean oil. MRPs were produced by heating at 130°C for 2 h. Of the 18 amino acids-fructose model systems studied, MRPs derived from fructose-leucine, fructose-methionine, fructose-phenylalanine and fructose-isoleucine model sytems showed high lipid peroxidation inhibitation activity and best performance was observed from fructose-phenylalanine MRPs. Interestingly, glucose-phenylalanine MRPs also exhibited high inhibitation activity and inhibitation activity of both glucose-phenylalanine and fructose-phenylalanine MRPs exceeded 87% even with concentration at 1.1 wt % after 8 days storage.
Highlights
The Maillard Reaction (MR) is a nonenzymatic browning reaction, which represents a series of complex reactions between carbonyl groups of reducing sugars and free amino groups, mainly from amino acids, peptides and proteins (Jiang et al, 2013a, b)
The MR is one of the major food protein modifying reactions occurring during thermal food processing and storage and the formed Maillard Reaction Products (MRPs) render food important properties, including the color, flavor and stability (Stanic-Vucinic et al, 2013)
Lipid oxidation is of a great concern in the food industry and among consumers, since it would lead to the development of un-desirable off-flavors and potentially toxic reaction products (Park et al, 2001)
Summary
The Maillard Reaction (MR) is a nonenzymatic browning reaction, which represents a series of complex reactions between carbonyl groups of reducing sugars and free amino groups, mainly from amino acids, peptides and proteins (Jiang et al, 2013a, b). The MR is one of the major food protein modifying reactions occurring during thermal food processing and storage and the formed Maillard Reaction Products (MRPs) render food important properties, including the color, flavor and stability (Stanic-Vucinic et al, 2013). Lipid is essential in the food process, which renders flavor and nutrition to food products. Unsaturated lipids are highly susceptible to rancidity development due to oxidative spoilage. Lipid oxidation is of a great concern in the food industry and among consumers, since it would lead to the development of un-desirable off-flavors and potentially toxic reaction products (Park et al, 2001)
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