Inhibitory effect of sugarcane molasses extract on the formation of N-(carboxymethyl)lysine and N-(carboxyethyl)lysine.

Molasses, the main byproduct of sugar production, is a well-known source of phenolic compounds. In this study, the effect of sugarcane molasses extract on the formation of N-(carboxymethyl)lysine (CML) and N-(carboxyethyl)lysine (CEL) was investigated in glucose-lysine model reaction systems. Results showed that sugarcane molasses extract significantly and dose dependently inhibited the formation of CML and CEL in model reaction systems. The antiglycation activities of sugarcane molasses extract were not only brought about by its antioxidant activities but also associated with its trapping abilities of reactive carbonyl species, such as glyoxal (GO) and methylglyoxal (MGO), the key intermediate compound for the formation of CML and CEL. Besides, the presence of sugarcane molasses extract effectively reduced the extent of browning. The present study emphasized the potential health effects of sugarcane molasses and the possibility of using byproducts as effective ingredients to reduce dietary Maillard reaction end products.