Document Detail


Antioxidant properties of malt model systems.
MedLine Citation:
PMID:  15941339     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The aim of this study was to investigate the effect of kilning and roasting temperatures on antioxidant activity of malt model systems prepared from combinations of glucose, proline, and ferulic acid. Model systems (initial a(w) = 0.09, 6% moisture) were heated at 60 degrees C for up to 24 h, at 90 degrees C for up to 120 min, and at 220 degrees C for up to 15 min. The antioxidant activity of the glucose-proline-ferulic acid model system increased significantly on heating at 60 degrees C for 24 h or at 90 degrees C for 120 min. In contrast, the glucose-proline, ferulic acid-glucose, and ferulic acid-proline systems presented either nonsignificantly increased or unchanged antioxidant activity. The antioxidant activity of both the glucose-proline-ferulic acid and glucose-proline model systems increased significantly after heating at 220 degrees C for 10 min, followed by a significant decrease at 15 min. The data suggest that (1) at 60 degrees C, ferulic acid reacts with Maillard reaction products, resulting in a significant increase in antioxidant activity; (2) at 90 degrees C, the antioxidant activity of the glucose-proline-ferulic system comes from both ferulic acid and Maillard reaction products; and (3) at 220 degrees C, the major contributors to antioxidant activity in glucose-proline-ferulic acid and glucose-proline systems are glucose-proline reaction products.
Authors:
Thomas S Samaras; Michael H Gordon; Jennifer M Ames
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Jun 
Date Detail:
Created Date:  2005-06-08     Completed Date:  2005-08-17     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4938-45     Citation Subset:  IM    
Affiliation:
School of Food Biosciences, The University of Reading, Whiteknights, P.O. Box 226, Reading, RG6 6AP, United Kingdom.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*,  chemistry
Cereals / chemistry*
Coumaric Acids / chemistry
Glucose / chemistry
Hot Temperature*
Maillard Reaction
Proline / chemistry
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Coumaric Acids; 1135-24-6/ferulic acid; 147-85-3/Proline; 50-99-7/Glucose

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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