Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation

Abstract

A role of reactive C2-C5 α-dicarbonyl and α-hydroxycarbonyl products of sugar fragmentation in the development of antioxidative activity (AOA) was investigated after heating in 0.5M binary aqueous mixtures with amino acids. Several kinetic and activity parameters related to the development of reducing power in the systems with different carbonyl fragments as well as glucose were evaluated and compared. The formation of electrochemically active compounds was correlated with colour development. To assess the antioxidation effects more properly, several different methods were used for AOA evaluation of the systems tested in addition to the HPLC-ECD method. Tests with scavenging of radicals or assays evaluating oxidation in different media (hydrophobic, hydrophilic, emulsions) were employed. Biacetyl was found as by far the most powerful precursor of reducing activity among the fragments tested. The major products possessing reducing power were isolated and characterized revealing dihydroxy dimethylbenzene structures. Based on the comparison of the same concentrations of BHA and a parent carbonyl compound, AOA found by different methods in the most powerful systems is fully comparable with BHA efficiency.

Keywords

• maillard reaction
• α
• -dicarbonyl compounds
• α
• -hydroxycarbonyl compounds
• antioxidants