Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/4769
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dc.contributor.authorYılmaz, Yusuf-
dc.contributor.authorToledo, R.-
dc.date.accessioned2019-08-16T11:37:04Z-
dc.date.available2019-08-16T11:37:04Z-
dc.date.issued2005-
dc.identifier.issn0308-8146-
dc.identifier.urihttps://hdl.handle.net/11499/4769-
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2004.09.043-
dc.description.abstractMaillard reaction products (MRP) results from a condensation reaction between amino acids (or proteins) and reducing sugars or lipid oxidation products, and MRP exhibit in vitro antioxidant activities. The objective of this study was to determine antioxidant activities of water-soluble MRP from the reaction between histidine (His) and glucose (Glu) by using the oxygen radical absorbing capacity (ORACPE) assay with phycoerythrine. Heating His-Glu mixture at 100°C up to 30 min did not generate MRP with antioxidant activity. However, significant formation of MRP with ORACPE values of 0.25, 0.43, and 0.44 µmol Trolox equivalent/mg reaction mixture was observed when the mixture was heated at 120°C for 10, 20, and 30 min, respectively. Heating the mixture at 120°C over 30 min reduced the peroxyl radical scavenging activity of the MRP, possibly due to the degradation of antioxidant MRP formed in the earlier stages of the reaction. In conclusion, MRP obtained from His-Glu mixture possesses peroxyl radical scavenging activity, and this activity can be quantified by the ORACPE assay. © 2004 Published by Elsevier Ltd.en_US
dc.language.isoenen_US
dc.relation.ispartofFood Chemistryen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectGlucoseen_US
dc.subjectHistidineen_US
dc.subjectMaillard reactionen_US
dc.subjectORACen_US
dc.subjectPeroxyl radical scavenging activityen_US
dc.subjectantioxidanten_US
dc.subjectglucoseen_US
dc.subjecthistidineen_US
dc.subjectoxygenen_US
dc.subjectperoxy radicalen_US
dc.subjectphycoerythrinen_US
dc.subjectradicalen_US
dc.subjectscavengeren_US
dc.subjecttrolox Cen_US
dc.subjectwateren_US
dc.subjectabsorptionen_US
dc.subjectantioxidant activityen_US
dc.subjectarticleen_US
dc.subjectglycationen_US
dc.subjectheatingen_US
dc.subjectsolubilityen_US
dc.subjecttemperatureen_US
dc.titleAntioxidant activity of water-soluble Maillard reaction productsen_US
dc.typeArticleen_US
dc.identifier.volume93en_US
dc.identifier.issue2en_US
dc.identifier.startpage273-
dc.identifier.startpage273en_US
dc.identifier.endpage278en_US
dc.authorid0000-0003-4634-0687-
dc.identifier.doi10.1016/j.foodchem.2004.09.043-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-19444385711en_US
dc.identifier.wosWOS:000229707800012en_US
dc.identifier.scopusqualityQ1-
dc.ownerPamukkale_University-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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