Evaluation of Anti-oxidative Properties and Identification the Potential Antioxidants in Methionine Fortified Cookies

Chan, Wai Han (2018) Evaluation of Anti-oxidative Properties and Identification the Potential Antioxidants in Methionine Fortified Cookies. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Anti-oxidative properties of Maillard reaction products are potentially to delay the oxidation rate in cookies leading to the increase of interest in studying the natural antioxidant as a replacer of synthetic antioxidant for health purposes. The anti-oxidative properties through Maillard reaction in methionine fortified cookies formulated with different types of sugar which were sucrose, fructose and glucose was evaluated including its physicochemical properties, aroma, and sensory properties. Lowest moisture content of 2.02%, water activity of 0.393% but high aroma profile of sulphuric containing compound, furan, pyranone, and acetic acid in glucose methionine fortified cookies were obtained with P<0.05. The glucose methionine fortified cookies showed the highest antioxidant activity with DPPH free radicals scavenging activity of 0.321 mg ascorbic acid equivalent/gram cookies and ferric ion reducing antioxidant power (FRAP) of 5.316 mg ascorbic acid equivalent/gram cookies at 150 °C baking temperature for 15 minutes baking time. The volatile bioactive compounds in the glucose methionine fortified cookies were detected to identify the potential antioxidant compounds including the estimation of its transformation pathway. There were 9 bioactive compounds detected in the glucose methionine fortified cookies baked at 150 °C of temperature and 15 minutes. Most of the bioactive compounds were heterocyclic intermediates, which were pyrimidine derivatives, piperazine derivative, pipoxolan, tetrazole derivative, thiazole derivatives, thiazolopyrimidine derivatives and triazinone. Among the compounds, 7 of them were estimated and contributed to the anti-oxidative properties in cookies which were 2,4,6(1H,3H,5H)-pyrimidinetrione, 2H-1,2,3,4-tetrazole-2-acetamide, 5-(2-chlorophenyl)-N-[3-(4-morpholinyl)propyl]-, 4(5-amino-1,3,4-thiadiazol), N-[5-(2-methylphenyl)-1,3,4-thiadiazol-2-yl]acetamide, 2-(ethylamino)-7-hydroxy-thiazolo[4,5-b]pyridin-5(4H)-one and 2-(ethylamino)-thiazolo[4,5-b]pyridine-5,7-diol. Furthermore, the transformation pathway of the potential antioxidants produced from the reaction of glucose and methionine were estimated by referring to published researches. The fortification of methionine in cookies made by glucose enhances the anti-oxidative properties in cookies with its potential antioxidants such as heterocyclic intermediates through Maillard reaction pathway. Keywords: Cookies, Maillard reaction, antioxidant, methionine, glucose, heterocyclic intermediates