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- Title
Antioxidant and antiradical properties of maillard reaction products in both aqueous and ethanolic fructose-glycine oligomer solutions.
- Authors
Kim, Ji-Sang
- Abstract
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 (Fe) reducing ability, cupric ion (Cu), ferrous ion (Fe) chelating effects, DPPH and ABTS radical scavenging activities, and Fe-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.
- Publication
Food Science & Biotechnology, 2013, Vol 22, Issue 3, p831
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-013-0152-3