Abstract
Plant extracts have their own importance and now being studied extensively due to having little or no side effects.
Protein glycation takes place when elevated levels of reduced sugars react with amino groups in proteins,
reaction known as Maillard reaction. If this process continues, it will lead to the formation of complex, often
unstable, irreversible and reactive compounds “AGEs”, a process that may take weeks or even months to
accomplish. In present study onion was selected and used to check the Maillard reaction inhibitory activity.
Different combinations of glucose, protein and onion extracts were made under in vitro conditions and their
activity was monitored with Trichloro acetic acid treatment method at 350 nm. Maillard reaction products/ AGEs
were more with high glucose and high protein concentration and these were decreased by highest concentration
of onion extract i.e. 25 mg/mL or 250 µL. Lower concentrations of plant extract produced either no or least
response against Maillard reaction.
