Antioxidative Effect of Maillard Reaction Intermediates

  • Karl Eichner


During oxidation of unsaturated fatty acids via a radical-chain mechanism (Schultz, Day and Sinnhuber, 1962) primarily hydroperoxides are formed, which are decomposed to free radicals entering again the radical-chain thus further promoting fat oxidation. They are split to aldehydes (rancid products) as it is demonstrated in Fig. 1 for linoleic acid. The decomposition of the two isomeric hydroperoxides shown in Fig. 1 to radicals and volatile aldehydes is taking place according to the following reaction pattern:


Maillard Reaction Maillard Reaction Product Browning Reaction Amadori Product Linoleic Acid Hydroperoxide 
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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Karl Eichner
    • 1
  1. 1.Fraunhofer-Institute für Lebensmitteltechnologie und VerpackungMünchen 50Germany

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