Review

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Abstract
Antioxidant activity of maillard reaction products from chitosan and six types of sugar including
glucose, fructose, lactose, arabinose, maltose, and galactose was investigated. Antioxidant property was
measured the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging capacity and measurement of
reducing power. The chitosan-sugar complex or maillard reaction product was measured and its correlation
with antioxidant property was evaluated. Two methods of antioxidant property measurement showed similar
profiles of antioxidant activity. All of the chitosan-sugar complex exhibited better antioxidant activity than
chitosan. The chitosan-arabinose complex and the chitosan-galactose complex showed the most effective,
compared to other sugar complex. The concentration that cause 50% inhibition (IC 50
) of chitosan-arabinose
complex and chitosan-galactose complex were determined to be 26.38 g/ml and 28.50 g/ml, respectively,
while antiradical efficiency were 0.03791 and 0.03509 , respectively. Reducing power of chitosan-galactose
complex was not statistically significant (p>0.05), compared with BHA (Butylated hydroxyanisole). High
correlation between antioxidant activity and browning polymer (A 420
), final stage of maillard reaction, was
observed. Therefore, chitosan-sugar complexes may be use as alternative natural products for synthetic food
additive replacement.
§” ”§—≠ : ‰§‚µ·´π ªØ‘°‘√‘¬“‡¡≈≈“√å¥ “√µâ“πÕπÿ¡Ÿ≈Õ‘ √–
Keywords : Chitosan, Maillard reaction, Antioxidant
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