Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/4936
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dc.contributor.authorVhangani, Lusani Norah-
dc.contributor.authorVan Wyk, Jessy-
dc.date.accessioned2016-08-17T11:50:07Z-
dc.date.available2016-08-17T11:50:07Z-
dc.date.issued2016-
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2016.03.100-
dc.identifier.urihttp://hdl.handle.net/11189/4936-
dc.description.abstractRibose-lysine (RL), ribose-glycine (RG), fructose-lysine (FL) and fructose-glycine (FG) Maillard models (whole mixture (WM) pH 4 and 9) were heated at 60, 80, 121 °C for 30, 60, 120 min, and dialysed into low (LMW) and high molecular weight (HMW) fractions. Reducing power (RP), DPPH and peroxyl radical scavenging (PRS) evaluated indirect antioxidant activity (AA). Direct AA in a water-in-oil emulsion was evaluated through peroxide value (PV), p-anisidine, TBARs inhibition and oxidative stability (OS). PRS and RP increased significantly with temperature and time from FL < FG < RL < RG and LMW < WM < HMW for all pHs. MRPs showed higher PRS and RP than BHA. DPPH decreased (p < 0.05) with temperature and time from LMW > WM > HMW. With DPPH, only MRPs at 121 °C exhibited higher AA than BHA. MRPs exhibited low PV, p-anisidine and inhibited the formation of TBARs. BHA showed the highest OS, with p-anisidine, PV and inhibition of TBARS similar to that of MRPs.en_US
dc.description.sponsorshipNational research fund in conjunction with the university research fund of the Cape Peninsula University of Technologyen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/za/en
dc.subjectMaillard reaction productsen_US
dc.subjectRadical scavengingen_US
dc.subjectAntioxidant activityen_US
dc.subjectLipid oxidationen_US
dc.subjectOxidative stabilityen_US
dc.titleAntioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model systemen_US
dc.type.patentArticleen_US
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Prof. Jessy Van Wyk
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