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Antioxidant activity of Maillard reaction products derived from aqueous and ethanolic glucose-glycine and its oligomer solutions

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Abstract

The purpose of this study was to evaluate the antioxidant activity of Maillard reaction products (MRPs) in both aqueous and ethanolic glucose-glycine oligomer solutions. The reduction in pH was higher in aqueous MRP solutions than ethanolic MRP solutions. The samples in ethanolic MRP solutions had greater Abs294 nm and Abs420 nm than those in aqueous MRP solutions. The ferrous ion chelating activity of all MRP samples was much higher than the cupric ion chelating ability in both aqueous and ethanolic solutions. The antioxidant activity in ethanolic MRP solutions was higher than that in aqueous MRP solutions. MRPs derived from the diglycine were found to be effective antioxidants in different in vitro assays with regard to the ABTS and DPPH radical scavenging activities, and ferric reducing/antioxidant power.

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  1. Department of Food and Nutritional Science, Kyung Nam University, Changwon, Gyeongnam, 631-701, Korea

    Ji-Sang Kim

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Kim, JS. Antioxidant activity of Maillard reaction products derived from aqueous and ethanolic glucose-glycine and its oligomer solutions. Food Sci Biotechnol 22, 39–46 (2013). https://doi.org/10.1007/s10068-013-0006-z

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  • DOI: https://doi.org/10.1007/s10068-013-0006-z

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