Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels.
作者： Zhenhua Zhang , Yueyu Zou , Taigang Wu , Caihuan Huang , Kehan Pei
DOI: 10.1016/J.FOODCHEM.2015.06.041
关键词:
摘要: Chlorogenic acid (CGA) is a phenolic that ubiquitously exists in fruits. This work aims to investigate whether and how CGA influences HMF formation during heating fructose alone, or with an amino acid. The results showed increased 5-hydroxymethylfurfural (HMF) formation. At pH 5.5 7.0, the addition of 5.0 μmol/ml by 49.4% 25.2%, respectively when 9.0% 16.7%, aspartic significantly promoting 3-deoxosone formation, its conversion inhibiting elimination, especially Maillard reaction system. A comparison catalytic capacity six analogous compounds both di-hydroxyphenyl carboxyl groups function increasing
cabdirect.org
sci-hub.se 参考文章(25)
Harry E Nursten, The Maillard Reaction: Chemistry, Biochemistry and Implications ,(2005)
Elena Arena, Gabriele Ballistreri, Filippo Tomaselli, Biagio Fallico, Survey of 1,2-dicarbonyl compounds in commercial honey of different floral origin. Journal of Food Science. ,vol. 76, ,(2011) , 10.1111/J.1750-3841.2011.02352.X
Yueyu Zou, Caihuan Huang, Kehan Pei, Yun Cai, Guangwen Zhang, Changying Hu, Shiyi Ou, Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural Lwt - Food Science and Technology. ,vol. 63, pp. 275- 280 ,(2015) , 10.1016/J.LWT.2015.03.104
Bernhard H. Monien, Wolfram Engst, Gitte Barknowitz, Albrecht Seidel, Hansruedi Glatt, Mutagenicity of 5-hydroxymethylfurfural in V79 cells expressing human SULT1A1: identification and mass spectrometric quantification of DNA adducts formed. Chemical Research in Toxicology. ,vol. 25, pp. 1484- 1492 ,(2012) , 10.1021/TX300150N
Lara Zirbes, Bach Kim Nguyen, Dirk C. de Graaf, Bruno De Meulenaer, Wim Reybroeck, Eric Haubruge, Claude Saegerman, Hydroxymethylfurfural: A Possible Emergent Cause of Honey Bee Mortality? Journal of Agricultural and Food Chemistry. ,vol. 61, pp. 11865- 11870 ,(2013) , 10.1021/JF403280N
Sukhvinder Pal Singh, Zora Singh, Ewald E. Swinny, Sugars and organic acids in Japanese plums (Prunus salicina Lindell) as influenced by maturation, harvest date, storage temperature and period. International Journal of Food Science and Technology. ,vol. 44, pp. 1973- 1982 ,(2009) , 10.1111/J.1365-2621.2009.02015.X
Carolina Perez Locas, Varoujan A. Yaylayan, Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS Journal of Agricultural and Food Chemistry. ,vol. 56, pp. 6717- 6723 ,(2008) , 10.1021/JF8010245
Paulo Mazzafera, Chemical composition of defective coffee beans Food Chemistry. ,vol. 64, pp. 547- 554 ,(1999) , 10.1016/S0308-8146(98)00167-8
Edoardo Capuano, Vincenzo Fogliano, Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies Lwt - Food Science and Technology. ,vol. 44, pp. 793- 810 ,(2011) , 10.1016/J.LWT.2010.11.002
Kai U. Weigel, Tommy Opitz, Thomas Henle, Studies on the occurrence and formation of 1,2-dicarbonyls in honey European Food Research and Technology. ,vol. 218, pp. 147- 151 ,(2004) , 10.1007/S00217-003-0814-0