Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

Blanca A Mondaca‐Navarro; Luz A Ávila‐Villa; Aarón F González‐Córdova; Jaime López‐Cervantes; Dalia I Sánchez‐Machado; Olga N Campas‐Baypoli; Roberto Rodríguez‐Ramírez

doi:10.1002/jsfa.8206

journal article Feb 24, 2017

Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

Blanca A Mondaca‐Navarro Luz A Ávila‐Villa Aarón F González‐Córdova Jaime López‐Cervantes Dalia I Sánchez‐Machado Olga N Campas‐Baypoli Roberto Rodríguez‐Ramírez

Journal of the Science of Food and Agriculture Vol. 97 No. 11 pp. 3522-3529 · Wiley

View at Publisher Save 10.1002/jsfa.8206

Abstract

AbstractBACKGROUNDMaillard reaction products (MRP) have gained increasing interest owing to their both positive and negative effects on human health. Aqueous amino acid‐sugar model systems were studied in order to evaluate the antioxidant and chelating activity of MRP under conditions similar to those of food processing. Amino acids (cysteine, glycine, isoleucine and lysine) combined with different sugars (fructose or glucose) were heated to 100 and 130 °C for 30, 60 and 90 min. Antioxidant capacity was evaluated via ABTS and DPPH free radical scavenging assays, in addition to Fe2+ and Cu2+ ion chelating capacity.RESULTSIn the ABTS assay, the cysteine‐fructose model system presented the highest antioxidant activity at 7.05 µmol mL−1 (130 °C, 60 min), expressed in Trolox equivalents. In the DPPH assay, the cysteine‐glucose system presented the highest antioxidant activity at 3.79 µmol mL−1 (100 °C, 90 min). The maximum rate of chelation of Fe2+ and Cu2+ was 96.31 and 59.44% respectively in the lysine‐fructose and cysteine‐glucose systems (100 °C, 30 min).CONCLUSIONThe model systems presented antioxidant and chelating activity under the analyzed temperatures and heating times, which are similar to the processing conditions of some foods. © 2017 Society of Chemical Industry

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Details

Published: Feb 24, 2017
Vol/Issue: 97(11)
Pages: 3522-3529
License: View

Authors

B

Blanca A Mondaca‐Navarro

Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias Instituto Tecnológico de Sonora 5 de Febrero 818 Sur Ciudad Obregón Sonora México

L

Luz A Ávila‐Villa

Departamento de Ciencias de la Salud Universidad de Sonora, Campus Cajeme Blvd. Bordo Nuevo s/n Ejido Providencia Ciudad Obregón Sonora México

A

Aarón F González‐Córdova

Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA) Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera a La Victoria Km 0.6, Apartado Hermosillo Sonora México

J

Jaime López‐Cervantes

Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias Instituto Tecnológico de Sonora 5 de Febrero 818 Sur Ciudad Obregón Sonora México

D

Dalia I Sánchez‐Machado

Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias Instituto Tecnológico de Sonora 5 de Febrero 818 Sur Ciudad Obregón Sonora México

O

Olga N Campas‐Baypoli

Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias Instituto Tecnológico de Sonora 5 de Febrero 818 Sur Ciudad Obregón Sonora México

R

Roberto Rodríguez‐Ramírez

Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias Instituto Tecnológico de Sonora 5 de Febrero 818 Sur Ciudad Obregón Sonora México

Funding

PRODEP Award: 103.5/12/3720

Cite This Article

Blanca A Mondaca‐Navarro, Luz A Ávila‐Villa, Aarón F González‐Córdova, et al. (2017). Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing. Journal of the Science of Food and Agriculture, 97(11), 3522-3529. https://doi.org/10.1002/jsfa.8206

Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

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