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KMID : 1007520130220030831
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Food Science and Biotechnology
2013 Volume.22 No. 3 p.831 ~ p.837
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Antioxidant and Antiradical Properties of Maillard Reaction Products in Both Aqueous and Ethanolic Fructose-Glycine Oligomer Solutions
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Kim Ji-Sang
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Abstract
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The purpose of this study was to evaluate the antioxidant and antiradical properties of Maillard reaction products (MRP) in both aqueous and ethanolic fructoseglycine oligomer solutions. Antioxidant and radical scavenging activities of MRPs were investigated using different in vitro assays: the ferric ion (Fe3+) reducing ability, cupric ion (Cu2+), ferrous ion (Fe2+) chelating effects, DPPH and ABTS radical scavenging activities, and Fe3+-TPTZ reducing ability. MRPs derived from fructose-diglycine (GG) were found to be effective antioxidants in different in vitro assays. The antioxidant activity was higher in ethanolic solutions than in aqueous MRP solutions.
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KEYWORD
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antioxidant, antiradical property, glycine oligomer, Maillard reaction product
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