LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system

Simona Maria Monti, Alberto Ritieni, Giulia Graziani, Giacomino Randazzo, Luisa Mannina, Anna Laura Segre, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

48 Citations (Scopus)

Abstract

Aqueous solutions of lactose and lysine were refluxed for up to 4 h without pH control. Samples were collected every hour, and the reaction was monitored by measuring the pH, the optical density at 420 nm, and the relative antioxidative efficiency (RAE). The greatest change in optical density and antioxidative efficiency occurred for the mixture heated for 4 h. The 4 h solution was separated into three fractions according to the molecular weights of the components and tested for RAE. The high molecular weight fraction was more colored, and it had the highest antioxidative activity. The low molecular weight fraction was separated by high- performance liquid chromatography (HPLC). RAE values were measured for each purified compound. HPLC coupled with diode array and electrospray mass spectrometry allowed a rapid screening of the solutions and a tentative identification of several peaks. Nuclear magnetic resonance analysis allowed the identification of galactosylisomaltol and pyrraline. The resonance assignments for these compounds were revised.

Original languageEnglish
Pages (from-to)1506-1513
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number4
DOIs
Publication statusPublished - 1 Apr 1999
Externally publishedYes

Keywords

  • Antioxidative efficiency
  • Galactosylisomaltol
  • HPLC/MS
  • Lactose
  • Lysine
  • Maillard reaction
  • Pyrraline

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