DICP OpenIR
Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants
Yu, Xiangying1,2; Zhao, Mingyue2; Hu, Jun2; Zeng, Shitong2; Bai, Xinliang2
KeywordMaillard Reaction Model Systems Antioxidant Activity Uv-vis Spectra Correspondence Analysis
Source PublicationLWT-FOOD SCIENCE AND TECHNOLOGY
2012-04-01
DOI10.1016/j.lwt.2011.11.010
Volume46Issue:1Pages:1-9
Indexed BySCI
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
WOS SubjectFood Science & Technology
WOS Research AreaFood Science & Technology
WOS KeywordMODEL SYSTEMS ; GLUCOSE ; HYDROLYSATE ; PROTEIN
AbstractIn this study, the antioxidant activity (including ABTS radical scavenging activity and reducing power) and UV-Vis spectra of Maillard reaction products (MRPs) prepared from four sugars (glucose/fructose/ xylose/ribose) and twenty amino acids were studied. The effects of reactants on the antioxidant activity and UV-Vis absorbance of MRPs were investigated using correspondence analysis, which revealed that MRPs from fructose-amino acid models showed the similar UV-Vis absorbance and antioxidant activity with MRPs from glucose-amino acid models, MRPs from ribose-amino acid models showed the similar UV-Vis absorbance and antioxidant activity with MRPs from xylose-amino acid models, while there was significant difference between MRPs from hexose (glucose and fructose)-amino acid models and MRPs from pentose (ribose and xylose)-amino acid models, especially for methionine and valine. The correlation analysis demonstrated that ABTS radical scavenging activity showed the highest linearity (r = 0.831) with UV absorbance at 280 nm while reducing power showed the highest linearity (r = 0.689) with UV absorbance at 355 nm, indicating that different antioxidant properties of MRPs might derive from different compounds. Besides, as compared with cysteine, tyrosine and tryptophan showed a certain ABTS radical scavenging activity in spite of little reducing power. (C) 2011 Elsevier Ltd. All rights reserved.
Language英语
WOS IDWOS:000299987400001
Citation statistics
Cited Times:44[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://cas-ir.dicp.ac.cn/handle/321008/143159
Collection中国科学院大连化学物理研究所
Affiliation1.Chinese Acad Sci, Dalian Inst Chem Phys, CAS Key Lab Separat Sci Analyt Chem, Dalian, Peoples R China
2.CNTC, Lab Flavor & Fragrance, Zhengzhou Tobacco Res Inst, Zhengzhou 450001, Peoples R China
Recommended Citation
GB/T 7714
Yu, Xiangying,Zhao, Mingyue,Hu, Jun,et al. Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2012,46(1):1-9.
APA Yu, Xiangying,Zhao, Mingyue,Hu, Jun,Zeng, Shitong,&Bai, Xinliang.(2012).Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants.LWT-FOOD SCIENCE AND TECHNOLOGY,46(1),1-9.
MLA Yu, Xiangying,et al."Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants".LWT-FOOD SCIENCE AND TECHNOLOGY 46.1(2012):1-9.
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