open access publication

Article, 2024

Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

CYTA-JOURNAL OF FOOD, ISSN 1947-6337, 1947-6337, Volume 22, 1, 10.1080/19476337.2024.2348739

Contributors

Zhang, Luyan (Corresponding author) [1] [2] Shi, Guoqing [2] Zhang, Yan (Corresponding author) [3] Zhou, Pengfei [3] [4] [5] Zhang, Yinliang [2]

Affiliations

  1. [1] Univ Camerino, Sch Biosci & Vet Med, Camerino, Italy
    2. [NORA names: Italy; Europe, EU; OECD];
  2. [2] Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 5 Dongfeng Rd, Zhengzhou 450002, Peoples R China
    3. [NORA names: China; Asia, East];
  3. [3] Aarhus Univ, Dept Biol & Chem Engn, DK-8000 Aarhus, Denmark
    4. [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD];
  4. [4] Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou, Peoples R China
    5. [NORA names: China; Asia, East];
  5. [5] Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou, Peoples R China
    6. [NORA names: China; Asia, East]

Abstract

A novel antioxidant has been identified from MRPs.The structure was determined by NMR, FT-IR and GC-MS.The newly identified compounds showed higher antioxidant activity than Vc and VB6.

Keywords

3-hydroxy-4-methyl-2(5H)-furanone, Antioxidant activity, Maillard reaction products, separation and purification, xylose-lysine system

Data Provider: Clarivate

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