Free radical scavenging kinetics of Maillard reaction products: A glucose-glycine model system
Sara Bolchini, Lucrezia Angeli, Giovanna Ferrentino, M.A.J.S. van Boekel, Riccardo Amorati, Matteo Scampicchio, Ksenia Morozova
Abstract
This study investigated the free radical scavenging kinetics of Maillard reaction products (MRPs) generated from a glucose-glycine model system under controlled conditions (90 °C, pH 6.8) using a stopped-flow DPPH assay. Kinetic analysis revealed a time-dependent increase in antioxidant activity, highlighting the dynamic formation of reactive antioxidants during the Maillard reaction. Advanced analytical techniques, including high-performance liquid chromatography coupled with coulometric array detection (HPLC-CAD) and high-resolution mass spectrometry (HPLC-HRMS), were used to tentatively identify two key antioxidant MRPs: methylpyridin-3-ol (MP), 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one (DDMP) and its furanone isomer. The electrochemical properties of these compounds were evaluated, revealing their electron-donating abilities. A kinetic model was developed to simulate and predict the formation of these antioxidants, providing insights into the relationship between antioxidant reactivity and reaction progress. These findings contribute to our understanding of the formation of antioxidants during the Maillard reaction and offer a foundation for the development of natural antioxidants, which is aligned with the growing demand for clean-label food products. • Maillard reaction antioxidant compounds were characterized. • NMR was used to quantify reactants and well-known products of Maillard reaction. • Antioxidant activity was first characterized with DPPH classical and kinetic assay. • Electrochemical approach was used to characterize and quantify the antioxidants. • For the first time, antioxidant MRPs were integrated in the kinetic model.