scholarly journals Anti-inflammatory bowel effect of industrial orange by-products in DSS-treated mice

2018 ◽  
Vol 9 (9) ◽  
pp. 4888-4896 ◽  
Author(s):  
M. Teresa Pacheco ◽  
Teresa Vezza ◽  
Patricia Diez-Echave ◽  
Pilar Utrilla ◽  
Mar Villamiel ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Inflammatory Bowel ◽  
Anti Inflammatory ◽  
By Products

Pectin, phenolic compounds and/or Maillard reaction products present in orange by-products may exert an anti-inflammatory bowel effect in DSS-treated mice.

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

2013 ◽  
Vol 94 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Slađana Žilić ◽  
Burçe Ataç Mogol ◽  
Gül Akıllıoğlu ◽  
Arda Serpen ◽  
Nenad Delić ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Maillard Reaction ◽  
Microwave Processing ◽  
Maillard Reaction Products ◽  
Reaction Products

Influence of infant cereal formulation on phenolic compounds and formation of Maillard reaction products

2021 ◽  
pp. 104187
Author(s):  
Vito Verardo ◽  
Thayra Rocio Moreno-Trujillo ◽  
Maria Fiorenza Caboni ◽  
Belen Garcia-Villanova ◽  
Eduardo Jesús Guerra-Hernandez
Keyword(s):  
Phenolic Compounds ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1361
Author(s):  
Maria Barbara Różańska ◽  
Aleksander Siger ◽  
Artur Szwengiel ◽  
Krzysztof Dziedzic ◽  
Sylwia Mildner-Szkudlarz
Keyword(s):  
Phenolic Compounds ◽  
Maillard Reaction ◽  
High Performance ◽  
Radical Scavenging ◽  
Reversed Phase ◽  
Maillard Reaction Products ◽  
Ionization Mass ◽  
Gluten Free ◽  
Reaction Products ◽  
Buckwheat Flour

The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoic, ferulic, gallic, syringic, vanillic, and p-coumaric) were measured using reversed-phase ultra-high performance liquid chromatography-electrospray ionization mass spectrometry (RP–UHPLC–ESI-MS). Early and advanced Maillard reaction products were analyzed using HPLC, whereas spectrofluorimetric analysis was used to determine the levels of fluorescent intermediate compounds (FIC). The total levels of phenolic compounds were higher in the case of buckwheat bread prepared from roasted buckwheat flour (156 and 140 µg/g of crumb and crust, respectively). Rutin, gallic acid, and catechin were the most abundant phenolic compounds detected in roasted buckwheat bread. The roasting process resulted in significantly lower radical scavenging capacities (ABTS) of the total phenolics and flavonoids in the buckwheat bread. Taking into consideration these Maillard reaction products, we observed a significant increase in FIC level in roasted buckwheat crumb and crust (at about 40%, and 38%, respectively). At the same time, the Nε-(carboxymethyl)lysine (CML) level did not change in roasted or raw buckwheat bread crumb, though in roasted buckwheat crust the concentration of CML increased by about 21%.

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