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

Jason P. Eiserich, Carlos Macku, Takayuki Shibamoto

Research output: Contribution to journalArticle

33 Citations (Scopus)

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

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Oxazoles
Thiazoles
furaneol
cysteine
Antioxidants
antioxidant activity
Maillard Reaction
antioxidants
oxazoles
Column chromatography
glucose
Methylene Chloride
thiazoles
Fractionation
Microwaves
Cysteine
Chromatography
volatile compounds
Glucose
extracts

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 journalArticle

Eiserich, Jason P. ; Macku, Carlos ; Shibamoto, Takayuki. / Volatile Antioxidants Formed from an L-Cysteine/D-Glucose Maillard Model System. In: Journal of Agricultural and Food Chemistry. 1992 ; Vol. 40, No. 10. pp. 1982-1988.
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