1. IntroductionMaillard reaction products (MRPs) derived during processing,packaging and storage via amino-carbonyl compound interactionare common to many food systems. Several authors proved thatthese MRPs possess antioxidant activity in food products in whichthey are formed or are added to (Chawla, Chander, & Sharma, 2009;Maillard, Billaud, Chow, Ordonaud, & Nicholas, 2007; Rufian-Henares, Delgado-Andrade, & Morales, 2009). As a result of theirantioxidant character, MRPs are considered a value-added compo-nent. Moreover, several mechanisms of their antioxidant activityhave been identified, including radical chain-breaking activity, me-tal chelation, decomposition of hydrogen peroxide and scavengingofreactive oxygen species (Gu et al., 2010). In addition, with grow-ing evidence of the role of natural food antioxidants in preventionof certain diseases, this has led to the development of a number ofassays to determine their antioxidant capacity in food products.Presently the