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 1947-6345, 1947-6337, Volume 22, 1, Page 2348739, 10.1080/19476337.2024.2348739

Contributors

Zhang, Luyan (Corresponding author) [1] [2] Shi, Guoqing [2] Zhang, Yan 0000-0002-9173-7029 (Corresponding author) [3] Zhou, Peng-Fei 0000-0002-1846-6074 [3] [4] Zhang, Yinliang [2]

Affiliations

  1. [1] University of Camerino
    2. [NORA names: Italy; Europe, EU; OECD];
  2. [2] Zhengzhou University of Light Industry
    3. [NORA names: China; Asia, East];
  3. [3] Aarhus University
    4. [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD];
  4. [4] Guangdong Academy of Agricultural Sciences
    5. [NORA names: China; Asia, East]

Abstract

Maillard reaction products (MRPs) play a crucial role in preserving food quality due to their antioxidant capacity. In this study, we isolated and characterized the antioxidant components from MRPs using a xylose-lysine system under optimal conditions. Methylene chloride and ethyl acetate were employed for sequential extractions, and the ethyl acetate phase underwent thin-layer chromatography and silica column separation. The identified compound, 3-hydroxy-4-methyl-2(5 H)-furanone (3H4MFN), was analyzed using FT-IR, GC-MS, and NMR, revealing its volatile nature with a chemical formula of C5H6O3. Further activity analysis demonstrated that 3H4MFN exhibited higher or comparable antioxidant activity to vitamin C (VC) and vitamin B6 (VB6). This newly discovered compound shows potential as a natural antioxidant in cosmetics, food, and nutraceutical applications.

Keywords

FT-IR, GC-MS, Maillard, Maillard reaction products, NMR, acetate, acetate phase, activation analysis, active components, activity, analysis, antioxidant active components, antioxidant capacity, antioxidant components, antioxidants, applications, capacity, characterization, chemical, chemical formula, chloride, chromatography, column separation, components, compounds, conditions, cosmetics, ethyl, ethyl acetate, ethyl acetate phase, extraction, food, food quality, identified compounds, methylene, methylene chloride, natural antioxidants, nature, nutraceutical applications, optimal conditions, phase, production, quality, reaction products, separation, sequential extraction, silica, study, system, thin-layer chromatography, vitamin, vitamin B6, vitamin C, volatile nature

Data Provider: Digital Science

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