Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/7270
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dc.contributor.authorYılmaz, Yusuf-
dc.contributor.authorAkgün, F.Burcu-
dc.date.accessioned2019-08-16T12:19:00Z
dc.date.available2019-08-16T12:19:00Z
dc.date.issued2008-
dc.identifier.issn1459-0255-
dc.identifier.urihttps://hdl.handle.net/11499/7270-
dc.description.abstractCondensation reactions between amino acids (or proteins) and reducing sugars or lipid oxidation products result in Maillard reaction products (MRP), which might exhibit in vitro antioxidant activities. The objective of this study was to determine ferric reducing/antioxidant power (FRAP) of MRP in a model system of simulated bread crusts. Model bread crusts were produced by heating dough samples at 140 or 160°C for 10, 15, 20 and 30 min using an infrared moisture analyzer. Bread crusts formed at 140 and 160°C for 30 min had FRAP values of 14.52 and 36.14 µmol Trolox equivalent per 100 g dry matter, respectively. MRP from bread crusts exhibited the antioxidant activity determined by the FRAP assay. FRAP values were significantly correlated with absorbance at 420 nm, an indicator for pre-melanoidin and melanoidin formation (p<0.01), and both values increased as baking temperature increased. However, precaution is needed to take advantage of potential health benefits of MRP since the reaction destroys essential amino acids present in foods, and further steps of the reaction may lead to the formation of toxic or carcinogenic compounds like acrylamide.en_US
dc.language.isoenen_US
dc.publisherWFL Publisher Ltd.en_US
dc.relation.ispartofJournal of Food, Agriculture and Environmenten_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidanten_US
dc.subjectAntioxidant capacityen_US
dc.subjectBread crusten_US
dc.subjectFRAPen_US
dc.subjectMaillard reaction productsen_US
dc.subjectMelanoidinen_US
dc.subjectNon-enzymatic browning reactionen_US
dc.titleFerrie reducing/antioxidant power of Maillard reaction products in model bread crustsen_US
dc.typeArticleen_US
dc.identifier.volume6en_US
dc.identifier.issue2en_US
dc.identifier.startpage56
dc.identifier.startpage56en_US
dc.identifier.endpage60en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-52949125996en_US
dc.identifier.wosWOS:000255178500011en_US
dc.identifier.scopusqualityQ3-
dc.ownerPamukkale University-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextNo Fulltext-
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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