Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of pH on the Antioxidant Activity of Melanoidins Formed from Different Model Systems of Sugar/Lysine Enantiomers

  • Kim, Ji-Sang (Department of Food and Nutrition, Kyung Hee University) ;
  • Lee, Young-Soon (Department of Food and Nutrition, Kyung Hee University)
  • Published : 2008.12.31
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Abstract

This study was to investigate the influence of pH on the antioxidant activity of melanoidins formed from glucose (Glc) and fructose (Fru) with lysine enantiomers in the Maillard reaction. Melanoidins formed from D-isomers were found to be effective antioxidants in different in vitro assays with regard to the ferrous ion chelating activity, 1, l-diphenyl-2-picryl-hydrazil (DPPH) radical scavenging activities, ferric reducing/antioxidant power (FRAP), and 2,2'-azinobis(3-ethylbenothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity. In particular, the chelating activity of these melanoidins at a pH of 7.0 was greater than those with pH of 4.0 and 10.0. The chelating activity and DPPH radical scavenging activity of the melanoidins formed from the Glc systems were higher than those of the melanoidins formed from the Fru systems. However, the FRAP and ABTS radical scavenging activity of these melanoidins were not different according to pH level, with exceptions being the Fru systems.

Keywords

References

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