Chromatographic Determination of Bound Hydroxymethylfurfural as an Index of Milk Protein Glycosylation

Morales, Francisco J.; Romero, C.; Jiménez‐Pérez, Salvio

doi:10.1021/jf960930v

Cited by 76 publications

(45 citation statements)

References 11 publications

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“…In general, maximum browning occurs at a w between 0.60 and 0.85 and the browning rate increases with increasing pH, up to a pH of around 10 ( Morales et al, 1997;Gerrard, 2002). Maillard reaction is one of the most important reactions which result from food processing.…”

Section: Introductionmentioning

confidence: 99%

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Karseno¹,

Erminawati²,

Yanto³

et al. 2017

Food Res.

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Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and temperature on browning intensity and antioxidant activity of coconut sugar were examined. The pH of coconut neera was adjusted at 6 and 8 and the temperature of its heating was 100ºC, 105 ºC, 110ºC, and 115ºC, respectively. The browning intensity of sugar was determined by spectrophotometrically at 420 nm. Total phenolic content of sugar was estimated by FolinCiocalteu method and antioxidant activity was expressed as DPPH scavenging activity. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. It was found that the effect of pH at 8 and temperature at 115ºC show highest total phenolics (0.48%) and browning intensity (0.35) of sugar. The treatment also exhibited good antioxidant activity (DPPH scavenging activity) as high as 40%. This result also indicates that there is a significant correlation between browning intensity and antioxidant activity of coconut sugar.

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Section: Introductionmentioning

confidence: 99%

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Karseno¹,

Erminawati²,

Yanto³

et al. 2017

Food Res.

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“…Although the measurement of HMF in dairy products has been criticized on the grounds of lack of specificity (Burton, 1984), it is a cheap and relatively simple method for monitoring Maillard reactions and is still widely in use (De Block et al, 2003). HPLC methods are now available for the determination of free and 'bound' HMF in dairy products exploiting the strong absorption of HMF at 280 nm (van Boekel and Rehman, 1987;Morales et al, 1997).…”

Section: Determination Of 5-hydroxymethyl-2-furaldehydementioning

confidence: 99%

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

O’Brien

2009

Advanced Dairy Chemistry

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“…• C following AOAC method 992.15 11 13 with some minor modifications to allow organic acid determination.…”

Section: Analytical Techniquesmentioning

confidence: 99%

Occurrence of acetic acid and formic acid in breakfast cereals

2006

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Breakfast cereals are usually manufactured by extrusion followed by drying and toasting steps in which thermal treatments are applied. In addition, owing to the low water activity and the content in cereals of proteins and carbohydrates, precursors of the Maillard reaction, this reaction and degradation of sugars are favoured during processing. Acetic and formic acids have been identified as final products of Maillard reaction (MR) and sugar caramelisation. Acetic and formic acid contents have been determined by ion exchange high-performance liquid chromatography in 56 commercial breakfast cereals. Results were evaluated taking into account the sample formulation. Acetic and formic acids were detected in all samples, and significant variations were observed for acetic acid depending on the protein and fibre content. Acetic acid, originating from 1-deoxyglucosone cleavage during MR, proved to be a good indicator of processing in cereals enriched with or based on wheat flour because of their high protein content. Fibre addition increased acetic acid concentration. The application of acetic acid as a chemical marker of processing in breakfast cereals and its possible generation pathways are discussed.

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Chromatographic Determination of Bound Hydroxymethylfurfural as an Index of Milk Protein Glycosylation

Cited by 76 publications

References 11 publications

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

Occurrence of acetic acid and formic acid in breakfast cereals

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