Food chemistry

Impact of lipid oxidation-derived aldehydes and ascorbic acid on the antioxidant activity of model melanoidins

V Kitrytė, A Adams, PR Venskutonis, N De Kimpe

文献索引：Adams, An; Kitryte, Vaida; Venskutonis, Rimantas; De Kimpe, Norbert Journal of Agricultural and Food Chemistry, 2011 , vol. 59, # 4 p. 1449 - 1456

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被引用次数: 4

摘要

As the heat-induced formation of antioxidants throughout the Maillard reaction is known, this study was undertaken to evaluate the impact of lipid oxidation-derived aldehydes and ascorbic acid in Maillard model systems on the resulting antioxidant activity. For this purpose, various fractions of melanoidin-like polycondensation products were obtained from mixtures of amino acids (glycine, lysine, arginine) and lipid oxidation-derived aldehydes ( ...