Analysis of hydrogen peroxide in freshly prepared coffees

Rinkus, Stephen J.; Taylor, Robert T.

doi:10.1016/0278-6915(90)90106-w

Cited by 38 publications

(21 citation statements)

References 31 publications

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“…Food products may come into contact with ROS and ROS‐producing agents also from detergents, disinfectants, and bleaching agents that may contain or release H 2 O 2 , HOCl, peroxyacetic acid, and chlorine dioxide . Hydrogen peroxide as a relatively stable compound was determined in milk (up to 0.4 mg L −1 ) and milk products such as cheese (up to 1.4 mg L −1 ) as well as coffee (up to 1 mg L −1 in freshly prepared beverage; the concentration rises when kept warm) by spectrometric or electrochemical assays . In honey, hydrogen peroxide is generated after dilution by glucose oxidase, which is not active at the low water activity of honey.…”

Section: Reactive Oxygen Nitrogen and Sulfur Species In Food Systemsmentioning

confidence: 99%

The Chemistry of Protein Oxidation in Food

2019

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Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of “oxidized” dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional–physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.

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Section: Reactive Oxygen Nitrogen and Sulfur Species In Food Systemsmentioning

confidence: 99%

The Chemistry of Protein Oxidation in Food

2019

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“…Der Kontakt von Lebensmitteln mit ROS kann auch über Reinigungs‐ und Desinfektionsmittel sowie Bleichmittel erfolgen, die H 2 O 2 , HOCl, Peroxyessigsäure und Chlordioxid enthalten oder freisetzen . Das relativ stabile Wasserstoffperoxid wurde in Milch (bis zu 0.4 mg L −1 ), Milchprodukten wie Käse (bis zu 1.4 mg L −1 ) sowie Kaffee (bis zu 1 mg L −1 im frisch bereiteten Getränk; die Konzentration steigt beim Heißhalten) mit spektrometrischen und elektrochemischen Methoden bestimmt . In Honig wird Wasserstoffperoxid erst beim Verdünnen durch Glucose‐Oxidase gebildet, die bei der geringen Wasseraktivität des Honigs inaktiv ist.…”

Section: Reaktive Sauerstoff‐ Stickstoff‐ Und Schwefelspezies In Lebunclassified

“…[17,19,20] Das relativ stabile Wasserstoffperoxid wurde in Milch (bis zu 0.4 mg L À1 ), Milchprodukten wie Käse (bis zu 1.4 mg L À1 )s owie Kaffee (bis zu 1mgL À1 im frisch bereiteten Getränk;d ie Konzentration steigt beim Heißhalten) mit spektrometrischen und elektrochemischen Methoden bestimmt. [21][22][23][24] In Honig wird Wasserstoffperoxid erst beim Verdünnen durch Glucose-Oxidase gebildet, die bei der geringen Wasseraktivitätd es Honigs inaktiv ist. Verdünnte Honiglçsungen enthalten bis zu 90 mg L À1 H 2 O 2 .…”

Section: Reaktiveunclassified

Die Chemie der Proteinoxidation in Lebensmitteln

Hellwig

2019

Angewandte Chemie

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Die Oxidation ist eine der Abbaureaktionen von Proteinen in Lebensmitteln, deren Bedeutung nicht hinter der von anderen wie der Maillard‐Reaktion, Lipierung oder Protein‐Phenol‐Reaktionen zurückbleibt. Während die Untersuchung der Proteinoxidation zu einem vertieften Verständnis der Prozesse in physiologischen Systemen geführt hat, ist das Wissen über spezifische Auswirkungen der Proteinoxidation in Lebensmitteln oder die Rolle “oxidierter” Lebensmittelproteine für den menschlichen Körper vergleichsweise gering. Oxidationsreaktionen an Lebensmittelproteinen können während des gesamten Verarbeitungsprozesses stattfinden – von der Primärproduktion bis zur Verdauung im Darm. In dem vorliegenden Aufsatz soll das derzeitige Wissen über die Mechanismen der Oxidation von Lebensmittelproteinen aus chemischer, technologischer und ernährungsphysiologischer Sicht zusammengefasst und eine Klassifizierung der einzelnen Reaktionen vorgenommen werden. Verschiedene analytische Ansätze werden verglichen, und der Zusammenhang zwischen der Oxidation von Lebensmittelproteinen und oxidativem Stress in vivo wird kritisch bewertet.

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“…The method used to detect hydrogen peroxide was based on the peroxidase assay system. Horseradish peroxidase (HRPase) was used, which reacts with hydrogen peroxide to oxidize phenol red into a purplish-red product, as described by RJiinkus and Taylor (13). The method of Marcocciet et al (14) was used to determine the scavenging effect on nitrite oxide.…”

Section: Scavenging Effects On Dpph Radical Superoxide Anion Hydrogmentioning

confidence: 99%

Antioxidant Properties of Hsian-tsao (Mesona procumbens Hemsl.)

Yen

Hung

Chen

2003

ACS Symposium Series

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The reactive oxygen species scavenging activity of Hsian-tsao (Mesona procumbens Hemsl.) and its protective effect against oxidative damage in Chang liver cells were investigated. Water extracts of Hsian-tsao (WEHT) had antioxidant activity in linoleic acid peroxidation system. WEHT exhibited a positive concentration-dependent scavenging effect on DPPH radical, superoxide anion, hydrogen peroxide, nitric oxide and peroxyl radical. WEHT inhibited lipid peroxidation in Chang liver cells induced by hydrogen peroxide in a concentration -dependent manner. WEHT could inhibit 89% of oxidative DNA damage induced by hydrogen peroxide in Chang liver cells, under a concentration of 100 μg/mL, and the phenolic compounds of Hsian-tsao had a 18-41% inhibitory effect. Seven phenolic compounds (kaempferol, apigenin, caffeic acid, protocatechuic acid, syringic acid, vanillic acid and p -hydrobenzoic acid) were isolated and identified from the extracts of Hsian-tsao. Caffeic acid, kaempferol and protocatechuic acid had marked inhibitory effects on lipid peroxidation in Chang liver cells induced by hydrogen peroxide. The water extracts of Hsian-tsao reduced, by 78%, intracellular reactive oxygen species in Chang liver cells at a concentration of 100 μg/mL, and these species were decreased by 31 and 52% by 10 μΜ caffeic acid and kaempferol, respectivity. Thus, caffeic acid and kaempferol, which had the highest contents of phenolic compounds in the extracts of Hsian-tsao, could be the active components responsible for the antioxidant activity of Hsian-tsao. 202

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Analysis of hydrogen peroxide in freshly prepared coffees

Cited by 38 publications

References 31 publications

The Chemistry of Protein Oxidation in Food

The Chemistry of Protein Oxidation in Food

Die Chemie der Proteinoxidation in Lebensmitteln

Antioxidant Properties of Hsian-tsao (Mesona procumbens Hemsl.)

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