Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times
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 °C. The MRP from each of the five reaction times were added to the linoleic a...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2000-09, Vol.48 (9), p.3985-3989 |
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| container_issue | 9 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Antony, S. M Han, I. Y Rieck, J. R Dawson, P. L |
| description | 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 °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. Keywords: Maillard reaction products; antioxidants; linoleic acid; honey |
| doi_str_mv | 10.1021/jf000305x |
| format | Article |
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M ; Han, I. Y ; Rieck, J. R ; Dawson, P. L</creator><creatorcontrib>Antony, S. M ; Han, I. Y ; Rieck, J. R ; Dawson, P. L</creatorcontrib><description>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 °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. Keywords: Maillard reaction products; antioxidants; linoleic acid; honey</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf000305x</identifier><identifier>PMID: 10995301</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Antioxidants - chemistry ; Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. 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M</creatorcontrib><creatorcontrib>Han, I. Y</creatorcontrib><creatorcontrib>Rieck, J. R</creatorcontrib><creatorcontrib>Dawson, P. L</creatorcontrib><title>Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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 °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. Keywords: Maillard reaction products; antioxidants; linoleic acid; honey</description><subject>Antioxidants - chemistry</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>General aspects</subject><subject>Honey - analysis</subject><subject>Linoleic Acid - chemistry</subject><subject>Lysine - chemistry</subject><subject>Maillard Reaction</subject><subject>Miscellaneous</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0FFrFDEQB_AgFntWH_oFJCAWfNiabDab7GNpe7Zw0mLP53SSTSDn7aYm2XL99kb2OH3wKTDzmyHzR-iUknNKavpl4wghjPDdK7SgvCYVp1S-RgtSmpXkLT1Gb1PaFCS5IG_QMSVdxxmhC_R4MWYfdr6H7J8tvnbOmoyDw9_Ab7cQe_zdgilkxPcx9JPJCS9DHGyPXQwDvgmjfcGQ8ZUvo9GO-e_A2g82vUNHDrbJvt-_J-jH8np9eVOt7r7eXl6sKmBC5Mo4cJ3rWUOYkIbWnGvSaFcqToNlrbauB0lo34E2bae11U2ne4ByXiedZCfobN77FMOvyaasBp-MLTeMNkxJiboWlIq2wM8zNDGkFK1TT9EPEF8UJepPnOoQZ7Ef9ksnXU7-R875FfBxDyAZ2LoIo_Hp4CRtGymKqmblU7a7QxfiT9UKJrha3z-oq2b1ULMlV6viP80eTFKbMMWxJPef7_0G2oCZCg</recordid><startdate>20000901</startdate><enddate>20000901</enddate><creator>Antony, S. 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L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a377t-cfaf9fd340378c1255b04bffd3fbae36befda801d9abc69bbeb49bdaa85698f83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Antioxidants - chemistry</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>General aspects</topic><topic>Honey - analysis</topic><topic>Linoleic Acid - chemistry</topic><topic>Lysine - chemistry</topic><topic>Maillard Reaction</topic><topic>Miscellaneous</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Antony, S. M</creatorcontrib><creatorcontrib>Han, I. Y</creatorcontrib><creatorcontrib>Rieck, J. R</creatorcontrib><creatorcontrib>Dawson, P. L</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Antony, S. M</au><au>Han, I. Y</au><au>Rieck, J. R</au><au>Dawson, P. L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2000-09-01</date><risdate>2000</risdate><volume>48</volume><issue>9</issue><spage>3985</spage><epage>3989</epage><pages>3985-3989</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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 °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. Keywords: Maillard reaction products; antioxidants; linoleic acid; honey</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10995301</pmid><doi>10.1021/jf000305x</doi><tpages>5</tpages></addata></record> |
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| subjects | Antioxidants - chemistry Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Gas Chromatography-Mass Spectrometry General aspects Honey - analysis Linoleic Acid - chemistry Lysine - chemistry Maillard Reaction Miscellaneous |
| title | Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times |
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