Notice of RetractionThe Effect of Heating Time on Antioxidant Activity of Maillard Reaction Products Derived from a L-Ascorbic Acid and L-Methionine Model System

Notice of Retraction

After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.

We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.

The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.

Maillard reaction products (MRPs) were prepared by heating the solution containing L-ascorbic acid (ASA) and L Methionine(Met) adjusted to various pHs (4, 5, 6, 7 and 8) at 140°C for different times (100, 200, 300, 400 and 500 min). The pH of MRPs derived from ASA-Met model systems markedly changed within 100 min of heating time. Browning and intermediate products, as monitored by absorbance at 420 nm and absorbance at 294 nm, sharply increased within 100 200 min (P <; 0.05). Thereafter, slight increases were observed up to 500 min. Antioxidative activity of all MRPs derived from ASA-Met model systems sharply increased at 200 min of heating (P <; 0.05) and slight changes in activity were found with increasing heating up to 500 min. Moreover, radical-scavenging activity correlated well with browning intensity and absorbance at 294 nm.