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초록

This study quantified furan and 5-hydroxymethylfurfural (5-HMF) levels and evaluated the antioxidant activities of Maillard reaction products (MRPs) in model systems consisting of 2 '-fucosyllactose (2 '-FL) and various amino acids. Among the evaluated MRPs, those generated from 2 '-FL exhibited relatively low furan concentrations ranging from 125 to 1940 ng/g. These values were the second lowest among the tested sugars, exceeded only by glucose-derived MRPs (75-1443 ng/g). Systems containing threonine produced the highest furan levels, while cysteine consistently resulted in the lowest formation. The 5-HMF concentrations in 2 '-FL-derived MRPs (0.47-3.59 mu g/mL) were significantly lower than those from other reducing sugars (p < 0.05). Regarding antioxidant properties, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained near 80% for all MRPs. Notably, 2,2 '-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) activity increased markedly in systems containing cysteine and histidine, significantly higher than other amino acid systems (p < 0.05). These results enhance the understanding of the safety and antioxidant characteristics of 2 '-FL-generated MRPs.

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