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영어

This study was to investigate the influence of pH on the antioxidant activity of melanoidins formed from glucose(Glc) and fructose (Fru) with lysine enantiomers in the Maillard reaction. Melanoidins formed from D-isomers were found tobe effective antioxidants in different in vitro assays with regard to the ferrous ion chelating activity, 1, 1-diphenyl-2-picryl-hydrazil(DPPH) radical scavenging activities, ferric reducing/antioxidant power (FRAP), and 2,2'-azinobis(3-ethylbenothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity. In particular, the chelating activity of these melanoidins ata pH of 7.0 was greater than those with pH of 4.0 and 10.0. The chelating activity and DPPH radical scavenging activity ofthe melanoidins formed from the Glc systems were higher than those of the melanoidins formed from the Fru systems.However, the FRAP and ABTS radical scavenging activity of these melanoidins were not different according to pH level, withexceptions being the Fru systems.