LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system. (Articolo in rivista) (literal)

Anno

• 1999-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1021/jf980899s (literal)

Alternative label

• MONTI SM, RITIENI A, GRAZIANI G, RANDAZZO G, MANNINA L, SEGRE AL, FOGLIANO V (1999)
  LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system.
  in Journal of agricultural and food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• MONTI SM, RITIENI A, GRAZIANI G, RANDAZZO G, MANNINA L, SEGRE AL, FOGLIANO V (literal)

Pagina inizio

• 1506 (literal)

Pagina fine

• 1513 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 47 (literal)

Rivista

• Journal of agricultural and food chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Dipartimento di Scienza degli Alimenti, Universita` di Napoli \"Federico II\", Parco Gussone, 80055 Portici, Napoli, Italy, Facolta` di Scienze MM.FF.NN, Universita` del Molise, and Istituto di Strutturistica Chimica CNR Area della ricerca di Roma (literal)

Titolo

• LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system. (literal)

Abstract

• Aqueous solutions of lactose and lysine were refluxed for up to 4 h without pH control. Samples were collected every hour, and the reaction was monitored by measuring the pH, the optical density at 420 nm, and the relative antioxidative efficiency (RAE). The greatest change in optical density and antioxidative efficiency occurred for the mixture heated for 4 h. The 4 h solution was separated into three fractions according to the molecular weights of the components and tested for RAE. The high molecular weight fraction was more colored, and it had the highest antioxidative activity. The low molecular weight fraction was separated by high-performance liquid chromatography (HPLC). RAE values were measured for each purified compound. HPLC coupled with diode array and electrospray mass spectrometry allowed a rapid screening of the solutions and a tentative identification of several peaks. Nuclear magnetic resonance analysis allowed the identification of galactosylisomaltol and pyrraline. The resonance assignments for these compounds were revised. (literal)

Prodotto di

• Institute of biostructure and bioimaging (IBB) (Istituto)

Autore CNR

• SIMONA MARIA MONTI (Unità di personale interno)

Insieme di parole chiave

• Keywords of "LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system." (Insieme di parole chiave)

Incoming links:

Autore CNR di

• SIMONA MARIA MONTI (Unità di personale interno)

Prodotto

• Institute of biostructure and bioimaging (IBB) (Istituto)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of agricultural and food chemistry (Rivista)

Insieme di parole chiave di

• Keywords of "LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system." (Insieme di parole chiave)