Antiglycation Activity of Plant Extracts Evaluated through the Kinetics of Advanced Glycation End Product (AGE) Formation in Model Systems and Apple Juice

The formation of Advanced Glycation End Products (AGEs) during food processing and storage is associated with the deterioration of nutritional and sensory quality, as well as with potential adverse health effects. Plant extracts rich in phenolic compounds have emerged as promising alternatives for inhibiting glycation and non-enzymatic browning reactions. This study evaluated the antiglycation activity of optimal extracts obtained from Neltuma ruscifolia and Schinus molle by analyzing the kinetics of browning compound formation in model systems and in a real food matrix. Antiglycation activity was assessed in a BSA/glucose model system heated at 105 °C for 6 h and in apple juice stored at 40 °C for 30 days. The reaction rate (v, ΔA·h⁻¹) and the apparent kinetic constant (k, h⁻¹) were calculated using a pseudo-first-order kinetic model. In the BSA/glucose system, the control exhibited the highest kinetic constant (k = 0.29 h⁻¹), whereas both extracts significantly reduced the reaction rate. Neltuma ruscifolia showed the strongest inhibitory effect (k = 0.13 h⁻¹), followed by Schinus molle (k = 0.19 h⁻¹). These findings suggest inhibition of glycation and browning reactions, likely due to the antioxidant properties and reactive intermediate scavenging capacity of the phenolic compounds present in the extracts. In apple juice, kinetic constants were markedly lower because of the milder processing conditions. Schinus molle exhibited a slight inhibitory effect, while Neltuma ruscifolia showed values comparable to the control, indicating a matrix-dependent response. The results demonstrate the potential of these extracts as natural antiglycation agents, particularly in thermally processed foods, supporting their possible application as functional ingredients to reduce AGE formation.