Abstract:

The antioxidant activity of Grifola frondosa peptides was improved by Maillard reaction in this study. Onefactor-
at-a-time and orthogonal array designs were employed to optimize the reaction conditions. The reducing power of
Grifola frondosa peptides was increased approximately 7 times by 100 min Maillard reaction with fructose at a peptide/
fructose ratio of 2:1 (m/m) and an initial pH of 12.0. In addition, the DPPH radical scavenging activity was elevated by
20.9% and the modified antioxidant peptides had similar reducing power and DPPH radical scavenging activity to the
same concentration of ascorbic acid suggesting Maillard reaction to be effective in improving antioxidant activity of
antioxidant peptides.

Key words: Maillard reaction, Grifola frondosa, antioxidant peptide