Antioxidant activity of Maillard reaction products derived from stingray (Himantura signifier) non-protein nitrogenous fraction and sugar model systems

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• 作者：Jutaporn Limsuwanmanee^a ; Manat Chaijan^a ; ^{cmanat@wu.ac.th" class="auth_mail} ; ^{mchaijan@yahoo.com" class="auth_mail} ; Supranee Manurakchinakorn^a ; Worawan Panpipat^a ; Sappasith Klomklao^b ; Soottawat Benjakul^c
• 关键词：Antioxidant ; Maillard reaction products ; Non-protein nitrogen ; Stingray ; Sugar
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：July, 2014
• 年：2014
• 卷：57
• 期：2
• 页码：718-724
• 全文大小：442 K

文摘

This study aimed to evaluate the antioxidant activity of the Maillard reaction products (MRPs) derived from stingray non-protein nitrogenous (NPN) fraction and sugar (glucose, galactose and fructose) model systems. MRPs were prepared by heating the solution containing NPN (2聽g nitrogen/100聽ml) and sugar (2聽g/100聽ml) in 0.05聽M sodium hydrogen carbonate buffer, pH 12 for 120聽min at 100聽掳C. Reducing power and capacity to scavenge hydrogen peroxide (H₂O₂), hydroxyl radical (OH), 2,2鈥?azinobis(3-ethylbenzothiazoline-6-sulfonate) radical (ABTS⁺) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH)聽of all MRPs were greater than those of original NPN solution (P聽<聽0.05). The MRPs derived from NPN-fructose tended to have the highest reducing capacity and free radical scavenging ability. However, the ferrous (Fe²⁺) chelating activity of all MRPs was lower than the original NPN solution (P聽<聽0.05). Therefore, reducing power and scavenging activity toward free radicals and reactive oxygen species of NPN from stingray muscle can be improved significantly by reacting NPN with sugar particularly fructose via the Maillard reaction. However, the Maillard reaction seemed to show a negative impact on the Fe²⁺ chelating activity of stingray NPN.