2024-03-19T12:33:22Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1550332018-09-14T11:14:47Zcom_10261_69com_10261_2col_10261_322
00925njm 22002777a 4500
dc
Moreno, F. Javier
author
Corzo-Martínez, Marta
author
Castillo, M. Dolores del
author
Villamiel, Mar
author
2006
The effect of the Maillard reaction evolution on the overall antioxidant activity (AA) of stored dehydrated onion and garlic has been studied. Extent of the reaction was followed through the determination of the Amadori compounds, measured as 2-furoylmethyl-amino acids (2-FM-AA), and colour development whereas AA was evaluated by the ORACFL assay. Dehydrated garlic exhibited a very slow progress of the Maillard reaction which did not lead to any noticeable change in its AA upon storage. However, a substantial increase of AA was observed in dehydrated onion samples, in agreement with a major Maillard reaction evolution. Moreover, a positive correlation between colour and antioxidant properties was observed during the storage of dehydrated onion at 50 °C, suggesting the predominant role of the advanced stages of the Maillard reaction over the AA. In conclusion, this study demonstrated that, although the Amadori compounds might exert a moderate effect on the AA, the advanced Maillard reaction products are the major contributors to this property.
Food Research International 39(8): 891-897 (2006)
http://hdl.handle.net/10261/155033
10.1016/j.foodres.2006.03.012
http://dx.doi.org/10.13039/501100007273
http://dx.doi.org/10.13039/501100003339
Changes in antioxidant activity of dehydrated onion and garlic during storage