Review of non-enzymatic browning and antioxidant capacity in processed foods

The relationship between food colour changes due to nonenzymic browning and formation of compounds with antioxidative activity is reviewed. Aspects considered include: the positive linear correlation between colour and antioxidative activity; and complex correlation (formation of antioxidative Maillard reaction products in a specific phase of the process, interactions among the development of Maillard reaction and other reaction pools). It is concluded that colour can be considered an index of overall antioxidative activity of foods whenever the mechanisms responsible for the formation of antioxidants and colour follow the same pathway and are strictly known.