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Antioxidative effect of Maillard reaction products formed from honey at different reaction times

Antioxidative effect of Maillard reaction products formed from honey at different reaction times

Journal of Agricultural and Food Chemistry 48(9): 3985-3989

ISSN/ISBN: 0021-8561

PMID: 10995301

DOI: 10.1021/jf000305x

Maillard reaction products (MRP) were synthesized from honey-lysine by refluxing with water for 4, 8, 12, 16, and 20 h. The MRP from each reaction time were added to and reacted with a linoleic acid buffered emulsion at 37 degrees C. The MRP from each of the five reaction times were added to the linoleic acid emulsion (LAE) at 1%, 5%, 10%, 15%, and 20% (v/v). The antioxidative effect of MRP on the LAE was determined spectrophotometrically at 234 nm. The MRP pH and brown pigment formation (450 nm) was measured. Absorbance at 450 nm increased from 0.6 to 1.6 between the 4 h and 20 h MRP treatments, respectively. The pH of the MRP decreased from 4 h to 20 h reaction solutions, ranging from 4.2 to 3.65. The antioxidative effect increased at each reaction time increment. Within each reaction time, the antioxidative effect was maximized between 10% and 15% addition levels.

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Accession: 003362187

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