Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

• DOI: 10.1080/19476337.2024.2348739
• Publication Date: 2024-05-10T12:34:45Z
• Authors: Luyan Zhang; Guoqing Shi; Yan Zhang; Pengfei Zhou; Yinliang Zhang
• Keywords: 3-hydroxy-4-methyl-2(5H)-furanone; 0106 biological sciences; Antioxidant activity; Maillard reaction products; xylose-lysine system; Nutrition. Foods and food supply; TX341-641; TP368-456; separation and purification; 01 natural sciences; Food processing and manufacture

Maillard reaction products (MRPs) play a crucial role in preserving food quality due to their antioxidant capacity. In this study, we isolated and characterized the antioxidant components from MRPs using a xylose-lysine system under optimal conditions. Methylene chloride and ethyl acetate were employed for sequential extractions, and the ethyl acetate phase underwent thin-layer chromatography and silica column separation. The identified compound, 3-hydroxy-4-methyl-2(5 H)-furanone (3H4MFN), was analyzed using FT-IR, GC-MS, and NMR, revealing its volatile nature with a chemical formula of C5H6O3. Further activity analysis demonstrated that 3H4MFN exhibited higher or comparable antioxidant activity to vitamin C (VC) and vitamin B6 (VB6). This newly discovered compound shows potential as a natural antioxidant in cosmetics, food, and nutraceutical applications. A novel antioxidant has been identified from MRPs.The structure was determined by NMR, FT-IR and GC-MS.The newly identified compounds showed higher antioxidant activity than Vc and VB6. A novel antioxidant has been identified from MRPs. The structure was determined by NMR, FT-IR and GC-MS. The newly identified compounds showed higher antioxidant activity than Vc and VB6.