The volatiles produced in xylose/lysine model systems added with an antioxidant (α-tocopherol, 2,6-di-tert-butyl-4-methylphenol, or rosemary extract) or a free radical initiator (α,α'-azobis(isobutyronitrile), AIBN) were analyzed to investigate the effects of the presence of free radicals on the Maillard reaction. The pH was maintained constant at 4 or 6, by adding a base, and the data were compared by principal component analysis (PCA). The additives were more effective at pH 4 than pH 6. At pH 4, the model system added with AIBN is very well-discriminated by PCA from the models with the antioxidants and the reference model system, indicating that the volatiles are sensitive to compounds that can interfere in an opposite way with free radical formation.

Autoxidation in Xylose/Lysine Model Systems / M. Negroni, A. D'Agostina, A. Arnoldi. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 48:2(2000), pp. 479-483.

Autoxidation in Xylose/Lysine Model Systems

M. Negroni
Primo
;
A. Arnoldi
Ultimo
2000

Abstract

The volatiles produced in xylose/lysine model systems added with an antioxidant (α-tocopherol, 2,6-di-tert-butyl-4-methylphenol, or rosemary extract) or a free radical initiator (α,α'-azobis(isobutyronitrile), AIBN) were analyzed to investigate the effects of the presence of free radicals on the Maillard reaction. The pH was maintained constant at 4 or 6, by adding a base, and the data were compared by principal component analysis (PCA). The additives were more effective at pH 4 than pH 6. At pH 4, the model system added with AIBN is very well-discriminated by PCA from the models with the antioxidants and the reference model system, indicating that the volatiles are sensitive to compounds that can interfere in an opposite way with free radical formation.
Settore CHIM/10 - Chimica degli Alimenti
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/181867
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