Investigations of stabilizing additives. I. A model system for studying radical scavenging activity in solution

1982 ◽  
Vol 20 (6) ◽  
pp. 1599-1608 ◽  
Author(s):  
T. S. Dunn ◽  
E. E. Williams ◽  
J. L. Williams
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Model System ◽  
Scavenging Activity

Effect of Metal Ions (Cu2+/Fe2+) on the Antioxidant Activity of L-Ascorbic Acid-Glycine Model System

2011 ◽  
Vol 396-398 ◽  
pp. 28-31
Author(s):  
Cheng Yi Lei ◽  
Da Zhai Zhou ◽  
Rong Zhao ◽  
Qi Hui Deng ◽  
Ai Nong Yu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Maillard Reaction ◽  
Antioxidative Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Model System ◽  
Model Systems ◽  
Scavenging Activity ◽  
Metal Concentrations

The influence of Cu2+, Fe2+ on the Maillard reaction were studied by heating L-ascorbic(ASA) and glycine (Gly) solutions adjusted to pH 5 at 120±2°C for 140 min in an oil bath. The presence of metals affected the intensity of browning and intermediate products, as monitored by absorbance at 420 nm and absorbance at 294 nm, sharply increased with the increase of metal concentrations applied (0.000M, 0.005M, 0.010M, 0.015M, 0.020M). Thereafter, slight increases were observed up to 0.020M. Antioxidative activity of all MRPs derived from ASA-Gly model systems sharply increased at 0.015M (P < 0.05) and slightly changes in activity were found with increasing metal concentrations up to 0.020M. Moreover, radical-scavenging activity correlated well with browning intensity and absorbance at 294 nm.

Characteristics and Antioxidant Activity of Maillard Reaction Products from Porcine Plasma Protein Hydrolysate-Galactose Model System

2012 ◽  
Vol 554-556 ◽  
pp. 1042-1048
Author(s):  
Jing Li ◽  
Qian Liu ◽  
Bao Hua Kong ◽  
Qian Chen
Keyword(s):  
Antioxidant Activity ◽  
Ph Value ◽  
Protein Hydrolysate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Model System ◽  
Maillard Reaction Products ◽  
Scavenging Activity ◽  
Reaction Products

Maillard reaction products (MRPs) were prepared from porcine plasma protein hydrolysate (PPPH) and galactose model system, as a function of heating time. The pH value, absorbance at 294 and 420nm, fluorescence intensity, free amino group content, as well as reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity were determined. The results showed that, as heating time increased, the pH value and free amino group content of the sugar-PPPH conjugates were significantly decreased (P < 0.05); absorbance at 294 nm, browning products (A420 nm) and fluorescence intensity were significantly increased (P < 0.05); and the antioxidant activity of MRPs were significantly increased (P < 0.05) which indicated by reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity. In general, antioxidative activity of MRPs was coincidental with the browning development and the formation of intermediate products. MRPs from PPPH-galactose model system could be a potent antioxidant in food industry, which with a strong antioxidant activity, for scavenging free radicals and delaying deterioration due to oxidation.

Phenolic constituents of Crithmum maritimum and their radical scavenging activity

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
S Ngom ◽  
L Breant ◽  
C Antheaume ◽  
C Minker ◽  
A Leick ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Phenolic Constituents
Sign in / Sign up

Export Citation Format

Share Document