Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet.

In the present study we aimed at studying, determined and estimated the daily intake the contents of melanoidins and of their phenolic-bound compounds, and the antioxidant capacity of thermally processed foods regularly consumed in the Brazilian diet. Among twenty-three heat-processed Brazilian food samples, melanoidins contents ranged from 1.6 (dulce de leche) to 21.4 g/100 g (soluble coffee). Considering melanosaccharides, roasted maté showed the highest content of bound phenolics (6415.1 µg/100 mg), whereas whole grain breakfast cereals (229.3 µg/100 mg) stood out among melanoproteins. The antioxidant capacity of melanoidins was strongly correlated with their bound phenolic compounds (r > 0.8522, p < 0.0001). We estimated that up to 10.7 g of melanoidins are daily consumed by the Brazilian population, with beer the major contributor (44%), followed by cereal products (36%) and coffee (17%). Brazilians ingest up to 26.0 mg of bound phenolics a day, mainly from coffee (75%) and beer (13%) melanoidins. Therefore, the estimated intake of phenolic compounds by Brazilians is underestimated by up to 7%. Moreover, melanoidins contribute to up to 21% of the Brazilian dietary antioxidant capacity. © Association of Food Scientists & Technologists (India) 2020.