Browning reactions represent an interesting research area for the implicati
ons in food technology, nutrition and health. The development of some non-e
nzymatic browning reactions,such as Maillard reaction, has been recently as
sociated to the formation of compounds with strong antioxidant capacity. In
this paper, the relation between colour changes due to non-enzymatic brown
ing and the formation of compounds with antioxidant activity is discussed.
Simple positive or complex correlation between colour and antioxidant prope
rties can be found depending on composition and technological history of th
e product. Complex relations between these variables are generally obtained
in multi-component and in formulated foods, where the simultaneous develop
ment of a number of reactions, interacting or prevailing Maillard reaction
itself, can affect in opposite ways the overall antioxidant properties and
colour of the product. (C) 2001 Elsevier Science Ltd. All rights reserved.