Study on Maillard-reaction driven transformations and increase of antioxidant activity in lysine fortified biscuits

Abstract Interaction of amino acids and carbohydrates at elevated temperatures leads to the formation of versatile compounds whose chemical feature has just been partly revealed so far. Major objective of this study was to characterise the composition of reaction mixtures forming as a result of various types of Maillard-reaction. Transformation products were analysed by GC-MS and HPLC-MS techniques. By regarding both the identified specific compounds, and the results of previous studies on Maillard-reaction routes and products, improved, specific, plausible transformation pathways were suggested. Predominant Maillard-reaction products in our analysis were found to be as follows: Schiff-base type compound, Amadori product, pentane-1,5-diamine, propa-dienilimino-etanal, 2-amino-6-{[(1-Z)-2,3,4,5,6-pentahidroxo-hexylydene]amino-hexanoic-acid, 3-hydroxibut-3-en-2-one, 1-[(5-aminopentil)amino]hexane-1,2,3,4,5,6-hexol, 2,6-diaminohex-4-enoic acid. Progress of the Maillard-reaction as well as the increase in antioxidant activity was monitored under versatile conditions. Distinctive types of carbohydrates were involved in the experiments in order to point out the most appropriate one in respect of antioxidant activity and potential health benefits. These results made it possible to develop a new, lysine-fortified, health-beneficial, functional biscuit utilising the generation of antioxidants by Maillard-reaction, whose composition was also examined.