DPPH radical scavenging of G&A‐MI Maillard intermediates (alpha‐D‐Glucopyranose/alpha‐L‐Alanine) improved by ZSM‐5

作者：Long Huang; Jing Zhang; Man Xiong; Xuan Bie; Yawei Dong; Ben Wang; Yikun Chen; Ronghua Huang

来源：Vietnam Journal of Chemistry, 2022, 60(4): 518-531.

DOI：10.1002/VJCH.202200004

• Maillard Reaction
• ZSM‐5
• Catalytic Pyrolysis
• antioxidant activity

This paper prepared alpha‐D‐glucopryanose/alpha‐L‐Alanine Maillard intermediates in acid or basic catalyst (labelled as G&A‐MIa and G&A‐MIb) with different molecular weights. ZSM‐5 greatly affected their pyrolysis behaviors. After ZSM‐5 added, the endothermal or mass loss peaks for both G&A‐MIa and G&A‐MIb decreased to lower temperature with different extents. For an instance, endothermal peaks of G&A‐MIb‐2000 at 647°C decreased to 614°C, and its mass loss peak at 167.3°C decreased to 147.0°C. Their pyrolysis under N2 atmosphere or 90%N2?+?10%O2 presented that additional of ZSM‐5 obviously enhanced the generation of volatiles, especially 4H‐Pyran‐4‐one, 2,3‐dihydr o‐3,5‐dihydroxy‐6‐methyl (PODDM). We assigned the ZSM‐5 influence to its sensitivity on C‐N and C‐O bonds among MIs. DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging by volatile absorption solution confirmed that ZSM‐5 obviously improved the antioxidant activity. This would be good news because application of ceramic cookers contains similar components to ZSM‐5.