Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

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• 作者：Arda Serpen^a ; ^{aserpen@hacettepe.edu.tr} ; Vural Gö ; kmen^a ; ^b ; Burç ; e Ataç ; Mogol^b
• 关键词：W ; wheat ; O ; oat ; R ; rye ; B ; wheat bran ; S ; soy ; M ; maize ; ACR ; acrylamide ; ABTS ; 2 ; 2&prime ; -azinobis(3-ethylbenzothiazoline-6-sulfonic acid) ; DPPH ; 1 ; 1-diphenyl-2-picryl-hydrazyl ; HMF ; 5-hydroxymethylfurfural ; ASN ; asparagine ; MR ; Maillard reaction ; MRP
• 刊名：Journal of Food Composition and Analysis
• 出版年：2012
• 期刊代码：119_08891575
• 类别：abs
• 出版时间：May-June, 2012
• 卷：26
• 期：1-2
• 页码：160-168
• 文件大小：839 K

摘要

This study aimed to evaluate the effects of multi-grain (wheat, oat, rye, wheat bran, soy, maize) combinations on Maillard reaction products (MRPs) and total antioxidant capacity (TAC) in breads. Wheat bran-, soy- and maize-containing breads were efficient in suppressing the formation of 5-hydroxymethylfurfural. All multi-grain combinations had higher furosine concentrations as compared to wheat bread. Wheat bran or maize associated breads were free of acrylamide or contained lower amounts of acrylamide. Wheat bran- and soy flour-containing breads enhanced the TAC by at least 50%. Among all the tested binary (10 combinations), ternary (10 combinations), quaternary (5 combinations) and quinary (1 combination) grain mixtures of breads, 15, 35 and 50%showed synergistic, additive and antagonistic interactions with regards to TAC values determined with ABTS assay, respectively.