Studies on the Browning Reaction Products from Reducing Sugars and Amino Acids

Part IX. Antioxidative activities of browning reaction products and several redactones

Abstract

AntioxidatiVe activities of browning products prepared from D-xylose-n-butylamine, D-xylosesodiumbicarbonate, D-xylose-ammoniumcarbonate and D-fructose-hydrochloric acid were investigated against the autoxidation of linoleic acid during storage. Reducing activities for potassiumferricyanide or 2, 2-diphenyl-1-picryl hydrazyl of the browning products from D-xylose-n-butylamine, D-xylosesodiumcarbonate, and D-xylose-ammoniumcarbonate were almost same, whereas antioxidative activity of D-xylose-sodiumbicarbonate was far weaker than that of the other xylose derivatives. Although reductine acid and triosereductone derived from caramel and erythorbic acid or dihydroxymaleic acid did not show any antioxidative effect on the autoxidation of linoleic acid in aqueous system, erythorbic acid or dihydroxymaleic acid showed antioxidative activities in dehydrated system.