Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Food Chem. 2012 Dec 1;135(3):1273-83. doi: 10.1016/j.foodchem.2012.05.077. Epub 2012 May 28.
As the heat-induced formation of antioxidants throughout the Maillard reaction is known, this study was undertaken to evaluate the impact of lipid oxidation-derived aldehydes and ascorbic acid in Maillard model systems on the resulting antioxidant activity. For this purpose, various fractions of melanoidin-like polycondensation products were obtained from mixtures of amino acids (glycine, lysine, arginine) and lipid oxidation-derived aldehydes (hexanal, (E)-2-hexenal), in the presence or absence of glucose or ascorbic acid. All fractions showed a significant radical scavenging capacity (DPPH assay) and ferric reducing power (FRAP assay). The activity varied according to the composition of the model system tested, although some similar trends were discovered in both assays applied. The presence of lipid oxidation products in the browning products augmented the antioxidant activity in specific cases. For instance, the combined presence of arginine, hexanal and glucose in heated model systems resulted in a significantly higher antioxidant capacity. With an exception of ascorbic acid-containing model systems, melanoidin-like polycondensation products possessed significantly stronger antioxidant activities than the corresponding unheated initial reactant mixtures. Water-soluble high molecular weight (>12kDa) and nonsoluble fractions comprised the major part of the antioxidants derived from amino acid/lipid oxidation product model systems, with or without glucose or ascorbic acid.
由于已知美拉德反应过程中会形成抗氧化剂，因此本研究旨在评估脂质氧化衍生的醛和抗坏血酸在美拉德模型系统中对产生的抗氧化活性的影响。为此，在有或没有葡萄糖或抗坏血酸的情况下，从氨基酸（甘氨酸、赖氨酸、精氨酸）和脂质氧化衍生的醛（己醛、（E）-2-己烯醛）的混合物中获得了类似于黑色素的缩合产物的各种级分。所有级分均显示出显著的自由基清除能力（DPPH 测定法）和铁还原能力（FRAP 测定法）。活性根据所测试的模型系统的组成而变化，尽管在两种应用的测定法中发现了一些相似的趋势。在特定情况下，褐变产物中存在脂质氧化产物会增强抗氧化活性。例如，在加热的模型系统中同时存在精氨酸、己醛和葡萄糖会导致抗氧化能力显著提高。除了含有抗坏血酸的模型系统外，类似于黑色素的缩合产物比相应的未加热初始反应物混合物具有更强的抗氧化活性。来自氨基酸/脂质氧化产物模型系统的抗氧化剂的主要部分是水溶性高分子量（>12kDa）和不溶性级分，无论是否含有葡萄糖或抗坏血酸。
