Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

• Luyan Zhang ^[1] ; Guoqing Shi ^[1] ; Yan Zhang ^[2] ; Pengfei Zhou ^[2] ; Yinliang Zhang ^[1]
  1. [1] Zhengzhou University of Light Industry

     Zhengzhou University of Light Industry

     China

     
  2. [2] Aarhus University

     Aarhus University

     Dinamarca

     
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
• Idioma: inglés
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• Resumen

  • 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.