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 language | English (US) |
|---|---|
| Pages (from-to) | 1982-1988 |
| Number of pages | 7 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 40 |
| Issue number | 10 |
| DOIs | |
| State | Published - Oct 1 1992 |
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ASJC Scopus subject areas
- Chemistry(all)
- Agricultural and Biological Sciences(all)
Cite this
Volatile Antioxidants Formed from an L-Cysteine/D-Glucose Maillard Model System. / Eiserich, Jason P.; Macku, Carlos; Shibamoto, Takayuki.
In: Journal of Agricultural and Food Chemistry, Vol. 40, No. 10, 01.10.1992, p. 1982-1988.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Volatile Antioxidants Formed from an L-Cysteine/D-Glucose Maillard Model System
AU - Eiserich, Jason P.
AU - Macku, Carlos
AU - Shibamoto, Takayuki
PY - 1992/10/1
Y1 - 1992/10/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0000649299&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0000649299&partnerID=8YFLogxK
U2 - 10.1021/jf00022a050
DO - 10.1021/jf00022a050
M3 - Article
AN - SCOPUS:0000649299
VL - 40
SP - 1982
EP - 1988
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 10
ER -