By a News Reporter-Staff News Editor at Life Science Weekly -- Fresh data on Antioxidants are presented in a new report. According to news originating from Abbottabad, Pakistan, by NewsRx correspondents, research stated, "Sensory attributes and antioxidant capacity of Maillard reaction products (MRPs) from sunflower protein hydrolysate, xylose and L-cysteine model system (SFPC) were evaluated and compared to soybean MRPs (SPC). The model systems were heated at 120 degrees C for 2.0 h. Findings showed that SFPC exhibited stronger (p < 0.001) antioxidant effect."
Our news journalists obtained a quote from the research from the COMSATS Institute of Information Technology, "The reducing power and DPPH radical scavenging activity were higher compared to SPC (0.689 vs. 0.667 at 3 mg/mL and 95.06% vs.90.73% at 1 mg/mi., respectively). Furthermore, the sensory attributes showed that SFPC had greater mouthfulness and continuity taste compared to SPC due to the higher content in Maillard peptide between 1 and 5 kDa (18.05% vs. 16.01%), and also an acceptable meat-like flavor from sulfur substituted furan and good overall acceptability."
According to the news editors, the research concluded: "Therefore, sunflower MRPs could potentially be used to produce flavor enhancers with high antioxidant activity as an alternative to soybean MRPs."
For more information on this research see: Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system. Food Research International, 2013;54(2):1437-1447. Food Research International can be contacted at: Elsevier Science Bv, PO Box 211, 1000 Ae Amsterdam, Netherlands. (Elsevier - www.elsevier.com; Food Research International - www.elsevier.com/wps/product/cws_home/422970)
The news correspondents report that additional information may be obtained from K. Eric, COMSATS Inst Informat Technol, Dept. of Chem, Abbottabad 22060, Pakistan. Additional authors for this research include L.V. Raymond, M.G. Huang, M.J. Cheserek, K. Hayat, N.D. Savio, M. Amedee and X.M. Zhang (see also Antioxidants).
Keywords for this news article include: Asia, Antioxidants, Pakistan, Cysteine, Abbottabad, Protective Agents, Sulfur Amino Acids, Neutral Amino Acids, Protein Hydrolysates, Sulfhydryl Compounds
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