Document Detail

Antioxidant properties of malt model systems.
MedLine Citation:
PMID:  15941339     Owner:  NLM     Status:  MEDLINE    
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.
Thomas S Samaras; Michael H Gordon; Jennifer M Ames
Related Documents :
22967219 - One new pyrroline compound from callistemon viminalis (sol. ex gaertner) g.don ex loudon.
16870009 - Urinary flavonoids and phenolic acids as biomarkers of intake for polyphenol-rich foods.
10548979 - Content of p-coumaric and ferulic acid in forbs with potential grazing utilization.
22790749 - Microhardness change of enamel due to bleaching with in-office bleaching gels of differ...
17328559 - Modeling of urea degradation in white and rosé wines by acid urease.
12819959 - Biochemical studies on cloned bacillus sp. bp-7 phenolic acid decarboxylase pada.
19036209 - Identification of factors influencing flight performance of field-collected and laborat...
17488089 - Comparison of the phosphorus and mineral concentrations in bran and abraded kernel frac...
17123169 - Isolation and characterization of acidic glycosphingolipids from the gill of the pacifi...
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    
School of Food Biosciences, The University of Reading, Whiteknights, P.O. Box 226, Reading, RG6 6AP, United Kingdom.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Antioxidants / analysis*,  chemistry
Cereals / chemistry*
Coumaric Acids / chemistry
Glucose / chemistry
Hot Temperature*
Maillard Reaction
Proline / chemistry
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

Previous Document:  Delphinidin 3-O-(2-O-beta-D-Glucopyranosyl-alpha-l-arabinopyranoside): a novel anthocyanin identifie...
Next Document:  Harvest regimen optimization and essential oil production in five tansy (Tanacetum vulgare L.) genot...