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CHAPTER 29. Melanoidins

2019
Melanoidins are high molecular weight brown compounds containing nitrogen, defined as end products of Maillard reaction. Coffee brews, prepared from roasted and ground coffee beans, are one of the main sources of melanoidins in the human diet. Polysaccharides, proteins, chlorogenic acids, and sucrose are involved in coffee melanoidins formation ...
Ana S. P. Moreira, Joana Simões, Cláudia P. Passos, Fernando M. Nunes, M. Rosário M. Domingues, Manuel A. Coimbra   +5 more
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Melanoidins in the Maillard reaction

1998
Abstract This paper is a review of the studies on melanoidins, the end heavy products of the Maillard reaction. It deals with the description of melanoidins in foods and model systems as well as their physical and chemical methods of analysis, their chemical properties and their biological and antioxidative activities in vivo and in nature.
T. Obretenov, G. Vernin
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Characterization of melanoidins by IR spectroscopy—II. Melanoidins of galactose with arginine, isoleucine, lysine and valine

Organic Geochemistry, 1986
Abstract The infrared spectra of melanoidins which were prepared from galactose and neutral and basic amino acids (at various ratios) support in general the conclusion gained in Part I of this series. A striking resemblance in the IR spectra was obtained in melanoidins which were prepared from a high ratio of sugar to amino acids (Type 1).
P Ioselis, S Yariv, Y Rubinsztain
exaly   +2 more sources

The role of peptides and proteins in melanoidin formation

Journal of Mass Spectrometry, 2009
AbstractHigh‐molecular‐weight (HMW) coloured compounds called melanoidins are widely distributed, particularly in foods. It has been proposed that they originate through the Maillard reaction, a non‐enzymatic browning reaction, due to the interaction between protein or peptide amino groups and carbohydrates. The melanoidin structure is not definitively
SMANIOTTO A, BERTAZZO, ANTONELLA, COMAI, STEFANO, TRALDI P.   +3 more
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Investigations on the structural units of melanoidins

Organic Geochemistry, 1984
Abstract A series of sugar-amino acid derived melanoidins were synthesized and their chemical and physical properties were evaluated using spectral, chemical and thermal analyses. It is suggested that the melanoidin “back-bone” is probably a sugar-moiety polymer in which various nitrogen containing groups are grafted.
Y. Rubinsztain, P. Ioselis, R. Ikan, Z. Aizenshtat   +3 more
openaire   +1 more source

Formation of melanoidins in the presence of H2S

Organic Geochemistry, 1990
Abstract The formation of melanoidins from d -lysine in the presence of H 2 S and N 2 was examined to clarify the effect of H 2 S on the condensation of sugars and amino acids. Significant amounts of dark brown-colored precipitates formed in a mixture of glucose and lysine heated at 80°C for 20 days under N 2 .
Noriyuki Suzuki, R. Paul Philp
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Characterization of Model Melanoidins by the Thermal Degradation Profile

Journal of Agricultural and Food Chemistry, 2003
Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various melanoidins. At first, the volatiles produced from heated glucose/glycine standard melanoidins were compared with glucose/glutamic acid and L-(+)-ascorbic acid/glycine ...
Adams, An, Abbaspour Tehrani, Kourosch, Kersiene, Milda, Venskutonis, Rimantas, De Kimpe, Norbert   +4 more
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Thermal Degradation Studies of Glucose/Glycine Melanoidins

Journal of Agricultural and Food Chemistry, 2002
Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to 300 degrees C.
Abbaspour Tehrani, Kourosch, Kersiene, Milda, Adams, An, Venskutonis, Rimantas, De Kimpe, Norbert   +4 more
openaire   +3 more sources

Biological Effects of Coffee Melanoidins

2015
Coffee melanoidins are brownish high-molecular-weight compounds produced during coffee roasting. There are a plethora of fractions with different chemical composition–structure and probably different biological effects behind the term “coffee melanoidins.” Such biological activities include antioxidant, antimicrobial, antihypertensive, prebiotic ...
José A. Rufián-Henares, Silvia Pastoriza   +1 more
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Melanoidins and Beer Foam

Journal of the American Society of Brewing Chemists, 1978
G. Jackson, T. Wainwright
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