Oxidative Reactions of Model Maillard Reaction Products and α‐Tocopherol in a Flour‐Lipid Mixture

Nondialyzable model Maillard reaction products (MRPs) were prepared by heating 0.8M D‐glucose or D‐fructose with 0.8M L‐lysine under different reaction conditions and times. The usefulness of derived MRPs, with highest melanoidin yields, in stabilizing oxidative deterioration in food was evaluated in a flour‐lipid dough mixture with or without cupric ions. Glucose‐lysine MRPs effectively reduced lipid oxidation both with and without cupric ions. In contrast, fructose‐lysine MRPs lowered lipid oxidation only without cupric ions, and accelerated lipid oxidation with cupric ions. Application of MRPs in combination with α‐tocopherol showed no synergistic or antagonistic effect. Conditions and type of reducing sugar in synthesis of MRPs can influence their anti‐ or pro‐oxidant activity.