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Antioxidative Effects of a Glucose‐Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion
Author(s) -
Sproston Molly J.,
Akoh Casimir C.
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13541
Subject(s) - maillard reaction , emulsion , oxidative phosphorylation , chemistry , lipid oxidation , cysteine , food science , biochemistry , antioxidant , enzyme
A glucose‐cysteine Maillard reaction product (MRP) was produced and its antioxidant effects on lipid oxidation were determined for a structured‐lipid enriched with polyunsaturated fatty acids in a complex emulsion. Trolox equivalent antioxidant capacities (TEAC) were determined for MRP heating intervals of 2, 4, and 6 h and were compared to α‐tocopherol (TOC), MRP with TOC (TOC‐MRP), and TOC with ascorbyl palmitate (TOC‐AP). Emulsions were produced with total antioxidant additions of 0.02% of the oil, and lipid oxidation was monitored by peroxide and p‐ anisidine values over 56 d. Positive correlations between browning and heating time as well as TEAC were observed. Total TEAC values for the MRP at 6 h, TOC, TOC with the MRP at 6 h, and TOC‐AP were 2.51, 3.87, 2.68, and 2.76 mg trolox eq/g, respectively. Oxidation results indicated a possible antioxidant effect for the MRP at 6 h on secondary oxidation for days 14 to 28. These results suggest that the MRP at 6 h could be useful in inhibiting secondary oxidation in complex emulsions.