Antioxidant activity of melanoidin-like polycondensation products, isolated from model reactions of amino acids, lipid oxidation-derived aldehydes and carbohydrates

• Autorzy: Kitryte V. , Adams A. , Venskutonis P. R. , De Kimpe N.
• Języki publikacji: EN

Słowa kluczowe

EN

antioxidant activity; melanoidin-like polycondensation product isolation; model reaction; amino acid; lipid oxidation; derived aldehyde; carbohydrate; Maillard reaction

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.127-128,fig.

Twórcy

autor

Kitryte V.

• Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania

autor

Adams A.

• Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Belgium

autor

Venskutonis P. R.

• Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania

autor

De Kimpe N.

• Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Belgium

Bibliografia

• [1] Zamora R., Hidalgo F.J., Lipids: Their role in the formation of endogenous antioxidants during food processing. Czech J. Food Sci., 2009, 27, S1-S3.
• [2] Rufian-Henares J.A., Morales F.J., Functional properties of melanoidins: in vitro antioxidant, antimicrobial and antihypertensive activities. Food Res. Int., 2007, 40, 995–1002.
• [3] Delgado–Andrade C., Rufian-Henares J.A., Morales F.J., Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J. Agric. Food Chem., 2005, 53, 7832–7836.