Antioxidative action of Maillard reaction volatiles: Influence of Maillard solution browning level

Maillard reaction volatile compounds were prepared by heating a glucose‐glycine solution. The antioxidant effect of the volatiles was tested in soybean oil (SBO) thermoxidation. Volatile compounds were transferred from the heated Maillard solution to the oil with a gas‐tight syringe after removing the same volume of oil headspace (air). Standard accelerated oxidation was performed by heating the SBO at 90°C. Antioxidant activity was evaluated through peroxide value and headspace gas chromatographic analysis of oil volatile compounds. Furthermore, some indices, such as protection factor and oxidation kinetic rate, were used to measure the antioxidant effect. Maillard volatile effectiveness was related to browning level of glucose‐glycine solution. The maximum antioxidant effect was obtained with volatiles from 12–18 hr of heating the glucose‐glycine solution. This result is related to the quantity of Maillard volatiles transferred into the oil atmosphere and to the reduction power of the browned Maillard solution.