Radical-scavenging activity and brightly colored pigments in the early stage of the Maillard reaction
Murakami, M.S.igeeda, A.D.njo, K.Y.maguchi, T.T.kamura, H.M.toba, T.
Journal of food science 67(1): 93-96
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.2002.tb11365.x
The relationship of radical-scavenging activity and formation of brightly colored pigments in the early stage of the Maillard reaction was investigated. The Maillard reaction products of xylose with glycine, histidine, and arginine formed blue, yellow, and red color pigments, respectively, in the early stage. Although radical-scavenging activity was found in the early stages of the Maillard reaction, the scavenging activity appeared before the formation of the pigments. The radical-scavenging activity in the early stage of the Maillard reaction was derived from uncolored reaction products smaller than the brightly colored pigments.