Nie, PengWei, Qing-JunThakur, KiranHu, FeiPrasad, ChandanWei, Zhao-Jun2019-09-302019-09-302019This is the published version of an article that is available at https://doi.org/10.37290/ctnr2641-452x.17:445-450. Recommended citation: Peng, N., Qing-Jun, W., Kiran, T., Fei, H., Chandan, P., & Zhao-Jun, W. (2018). Antioxidant properties of Maillard reaction products derived from shrimp shell chitosan and xylose, fructose or glucose. Current Topics in Nutraceutical Research, 17(4), 445–450. This item has been deposited in accordance with publisher copyright and licensing terms and with the author’s permission.https://doi.org/10.37290/ctnr2641-452x.17:445-450https://hdl.handle.net/11274/11831Article originally published in Current Topics in Nutraceutical Research, 17(4), 445–450. English. Published online 2018. https://doi.org/10.37290/ctnr2641-452x.17:445-450Permission to deposit the published version was given through direct contact with the publisher. For more information please see the faculty member's entry in Project INDEX -- EDH 7/12/23Under certain conditions, chitosans can react with different types of reducing sugars to form various final Maillard reaction products (MRPs). In this study, the optimal reaction conditions were selected, and three different final MRPs (xylose-MRPs, fructose-MRPs, glucose-MRPs) were analyzed. The structure of the three MRPs was analyzed using fluorescence, ultraviolet, and infrared spectroscopic methods, and then the antioxidant activities of the three MRPs were determined. The results showed that the three MRPs have similar structure and function, and the antioxidant activities between them have certain regularity. Antioxidant activities were ranked as follows: xylose-MRPs>fructose-MRPs>glucose-MRPs, and this order was inversely proportional to their reaction time, that is, shorter the reaction time, higher the antioxidant activity, while longer the reaction time, lower the antioxidant activity.en-USAntioxidant activityChitosanMaillard reaction productsReducing sugarsArticle