LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system(344 views visite) Monti SM, Ritieni A, Graziani G, Randazzo G, Mannina L, Segre AL, Fogliano V
Keywords Parole chiave: Antioxidative Efficiency, Galactosylisomaltol, Hplc Ms, Lysine, Maillard Reaction, Pyrraline, Article, Chemistry, Glycation, High Performance Liquid Chromatography, Mass Spectrometry, Model, Oxidation Reduction Reaction, Reversed Phase High Performance Liquid Chromatography, High Pressure Liquid, Hydrogen-Ion Concentration, Chemical,
Affiliations Affiliazioni: Dipto. di Scienza degli Alimenti, Univ. di Napoli Federico II, Parco Gussone, 80055 Portici, Napoli, Italy
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Ames, J. M., Apriyantono, A., Arnoldi, A., Low molecular weight coloured compounds formed in xylose-lysine model systems (1997) Food Chem., 46, pp. 121-127
Bailey, R. G., Monti, S. M., Ames, J. M., Formation of coloured compounds in Maillard model systems (1995) Proceedings of Euro Food Chem VIII, 2, pp. 269-274. , Current Status and Future Trends
Bailey, R. G., Ames, J. M., Monti, S. M., An analysis of the non-volatile Reaction Products of Aqueous Maillard Model System at pH 5, using Reversed-Phase HPLC with Diode-Array Detection (1996) J. Sci. Food Agric., 72, pp. 97-103
Bax, A., Davis, D. G., MLEV-17-based two-dimensional homonuclear magnetization transfer spectroscopy (1985) J. Magn. Reson., 65, pp. 355-360
Benson, L. M., Naylor, S., Tomlinson, A. J., Investigation of Maillard reaction products using 15N isotope studies and analysis by electrospray ionisation-mass spectrometry (1998) Food Chem., 62, pp. 173-183
Erbersdobler, H. F., Anderson, T. R., Determination of available lysine by various procedures in Maillard-type products (1983) The Maillard Reactions in Foods and Nutrition, p. 419. , Waller, G. R., Feather, M. S., Eds.
Ernst, R. R., Bodenhausen, G., Wokaun, A., (1987) Principles of Nuclear Magnetic Resonance in One and Two Dimensions, , Oxford University Press: New York
Feather, M. S., Sugar-derived deoxy-dicarbonyl intermediates as precursors of food flavors and aromas (1989) ACS Symposium Series, 409, pp. 209-216. , Thermal Generation of Aromas
Monti, S. M., Bailey, R. G., Ames, J. M., A chromatographic investigation of the influence of pH on the non-volatile reaction products of aqueous Maillard model systems by reversed-phase HPLC with diode array detection (1998) Food Chem., 62, pp. 369-375
Nicoli, M. C., Anese, M., Parpinel, M. T., Franceschi, S., Lerici, C. R., Loss and/or formation of antioxidants during food processing and storage (1997) Cancer Lett., 114, pp. 71-74
Nursten, H. E., O'Reilly, R., Coloured compounds formed by the interaction of glycine and xylose (1983) ACS Symposium Series, 215, pp. 103-121. , The Maillard Reaction in Foods and Nutrition
Pryor, W. A., Cornicelli, J. A., Devall, L. J., Tait, B., Trivedi, B. K., Witiak, D. T., Wu, M., A rapid screening test to determine the antioxidant potencies of natural and synthetic antioxidants (1993) J. Org. Chem., 58, pp. 3521-3532
Wijewickreme, A. N., Kitts, D. D., Durance, T. D., Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products (1997) J. Agric. Food Chem., 45, pp. 4577-4583
Yen, G. C., Hsieh, P., Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction products (1995) J. Sci. Food Agric., 67, pp. 415-420
Yen, G. C., Tsai, L. C., Antimutagenicity of partially fractionated Maillard reaction products (1993) Food Chem., 47, pp. 11-15
Yen, G. C., Chau, C. F., Lii, D. J., Isolation and characterization of most antimutagenic Maillard reaction products derived from xylose and lysine (1993) J. Agric. Food Chem., 41, pp. 771-776
LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system
Aqueous solutions of lactose and lysine were refluxed for up to 4 h without pH control. Samples were collected every hour, and the reaction was monitored by measuring the pH, the optical density at 420 nm, and the relative antioxidative efficiency (RAE). The greatest change in optical density and antioxidative efficiency occurred for the mixture heated for 4 h. The 4 h solution was separated into three fractions according to the molecular weights of the components and tested for RAE. The high molecular weight fraction was more colored, and it had the highest antioxidative activity. The low molecular weight fraction was separated by high- performance liquid chromatography (HPLC). RAE values were measured for each purified compound. HPLC coupled with diode array and electrospray mass spectrometry allowed a rapid screening of the solutions and a tentative identification of several peaks. Nuclear magnetic resonance analysis allowed the identification of galactosylisomaltol and pyrraline. The resonance assignments for these compounds were revised.
LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system
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