Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system
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- 作者：Lusani Norah Vhangani ; vhanganil@cput.ac.za" class="auth_mail" title="E-mail the corresponding author ; Jessy Van Wyk
- 关键词：Maillard reaction products ; Antioxidant activity ; Radical scavenging ; Lipid oxidation ; Oxidative stability
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 October 2016
- 年：2016
- 卷：208
- 期：Complete
- 页码：301-308
- 全文大小：616 K
文摘
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Maillard reaction products (MRPs) exhibit peroxyl and DPPH radical scavenging activity.
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The antioxidant activity of MRPs varies with reaction temperatures, time and molecular weight fraction.
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Maillard reaction products inhibit lipid oxidation.
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Maillard reaction products exhibit antioxidant activity comparable to BHA.