F. Bressa et al., ANTIOXIDANT EFFECT OF MAILLARD REACTION-PRODUCTS - APPLICATION TO A BUTTER COOKIE OF A COMPETITION KINETICS ANALYSIS, Journal of agricultural and food chemistry, 44(3), 1996, pp. 692-695
The generation of a chain-breaking antioxidant capacity has been analy
zed in butter cookies, as a function of the cooking time. A kinetics a
pproach was used, by which the antioxidant capacity of aqueous extract
s of cookies was measured in terms of equivalence by weight of a refer
ence antioxidant. A diazo compound was used to generate at constant ra
te peroxyl radicals, and the reporting reaction was the bleaching of c
rocin in the presence of these radicals. Results indicated that during
the first 20-30 min of cooking, when browning takes place, an antioxi
dant capacity accounting for up to 5 g of Trolox is produced in 100 g
of dried aqueous extracts of the cookies. This result supports the con
cept that functionally relevant antioxidants are generated by Maillard
reaction.