Volatile Antioxidants Formed from an L-Cysteine/D-Glucose Maillard Model System

Jason P. Eiserich, Carlos Macku, Takayuki Shibamoto

Research output: Contribution to journalArticle

34 Scopus citations

Abstract

The microwave-induced volatile compounds formed from an l-cysteine/d-glucose Maillard model system at different pHs were evaluated for antioxidative activity using a newly developed method. The dichloromethane extracts of pH 9 and 5 showed the strongest antioxidative effects. Fractionation of the pH 9 extract by column chromatography revealed three fractions possessing antioxidative activity. 2,4,5-Trimethyloxazole, 2,4,5-trimethylthiazole, 4,5-dimethylthiazole, oxazole, thiazole, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) were identified in these fractions as volatile antioxidants. The strongest antioxidative activity was displayed by DMHF, followed by the oxazoles, whereas the thiazoles showed only slight activity. Trimethylpyrazine, another major volatile compound produced in the Maillard reaction, did not show any antioxidative activity. The antioxidative activities of these heterocyclic volatiles were directly dependent upon their concentrations.

Original languageEnglish (US)
Pages (from-to)1982-1988
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume40
Issue number10
DOIs
StatePublished - Oct 1 1992

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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