Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage

The progress of the Maillard reaction and the effect of Maillard reaction p roducts (MRPs) on lipid oxidation in preheated model systems containing pre gelatinized starch, glucose,lysine,and soybean oil have been studied during storage. The samples, either containing all components or excluding one or more of them, were heated at 100 degrees C for 90 min and then stored for up to 180 days at 25 degrees C. Browning indices and lipid oxidation were m easured, and the results showed that, in samples containing oil, the Mailla rd reaction had a significant rate also at room temperature and confirmed t he ability of MRPs to retard peroxide formation. Under the conditions adopt ed the rate of the Maillard reaction was increased by the presence of the o il and its oxidation products. The antioxidant action of the MRPs was also evaluated using a peroxide scavenging test based on crocin bleaching. The r esults demonstrated that antioxidant activity developed with increased brow ning of the samples.