Determination of Acetaldehyde and Acrolein in Raw Spirits by Capillary Isotachophoresis After Derivatization

Curyło, Janusz; Wardencki, Waldemar

doi:10.1081/al-200065818

Cited by 7 publications

(2 citation statements)

References 14 publications

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“…As reported in the literature, ACR is produced during the brewing process of liquor and wine . Since more than 5% C3G serves as an essential component in mynica red, we speculated that C3G in mynica red could capture ACR in the processing of fruit wine.…”

Section: Resultsmentioning

confidence: 73%

Inhibitory Effect on Acrolein by Cyanidin-3-O-glucoside and Its Acrolein Adducts from the Pigment of Mynica Red

Song

Yang

Bo³

et al. 2021

J. Agric. Food Chem.

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Acrolein (ACR), the simplest α,β-unsaturated aldehyde, possesses high reactivity and toxicity both in vitro and in vivo and results in various chronic diseases. This has attracted increasing interest from researchers to screen various bioactive compounds to control it. In this article, we attempted to discover a new attribute of cyanidin-3-O-glucoside (C3G), including its ACR-scavenging capacity, reaction pathway, and possible application. Our findings revealed that C3G could capture ACR to form mono- and diadducts at room temperature by using liquid chromatography–mass spectrometry, and we further synthesized and elucidated the structures of C3G–ACR and C3G–2ACR using HRMS and 2D NMR. The structural data validated that there were two active sites of C3G for trapping ACR: at C-6 in the A-ring and C-5′ in the B-ring. In addition, we found that C3G–ACR exhibited a more remarkable clearing ability than C3G within a short time. More than 65.9% of ACR was eliminated by C3G–ACR within 5 min via further formation of C3G–2ACR, but there was no obvious effect of C3G on ACR. When the incubation time was extended to 120 min, C3G could remove up to 83.2% of ACR. Subsequently, we also observed that mynica red (>5% C3G), as a pigmented food additive, could efficiently eliminate ACR generated in the Chinese liquor model and real red bayberry wine products to form C3G–ACR and C3G–2ACR. Both adducts increased significantly, by 10 times to a 100 times, after adding mynica red to red bayberry wine products for 24 h; they also increased rapidly with prolonged incubation time in the liquor–mynica red model system. Therefore, our findings suggest that C3G or mynica red may be developed as a promising novel ACR inhibitor in fruit wine and assembled alcoholic drinks or as a health food.

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Section: Resultsmentioning

confidence: 73%

Inhibitory Effect on Acrolein by Cyanidin-3-O-glucoside and Its Acrolein Adducts from the Pigment of Mynica Red

Song

Yang

Bo³

et al. 2021

J. Agric. Food Chem.

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“…In beverages, acrolein is usually determined using gas chromatography [8][9][10][11][12], although high performance liquid chromatography (HPLC) methods [13][14][15] and some others [16,17] can also be found. The gas chromatographic methods have very low limits of detection (µg/L) because they include headspace solid-phase extraction or very sensitive detectors such as nitrogen-phosphorus.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Heras

Zuriarrain-Ocio

Zuriarrain

et al. 2020

Foods

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Acrolein occasionally appears in cider, completely spoiling its quality due to its bitter taste. It is crucial to detect it in the early steps, before the taste is severely affected, to apply the appropriate treatment. A simple and rapid analytical method to determine this compound in cider is therefore desirable. In this work, a quantitative determination method of acrolein in cider is proposed using the proton nuclear magnetic resonance technique (1H NMR). Acrolein produces a doublet signal in the spectrum at 9.49 ppm, whose area is used to determine the concentration of this compound. 3-(trimethylsilyl)-2,2,3,3-d4-propionic acid sodium salt is added to the cider as a reference for 0.00 ppm and 1,3,5-benzenetricarboxylic acid as an internal standard for acrolein determination. The method is validated by gas chromatography (GC). There is a good correlation between the acrolein concentrations obtained by 1H NMR and by gas chromatography in different commercial ciders (Pearson coefficient 0.9994). The 95% confidence interval for the intercept is 0.15 ± 0.49 (includes 0) and for the slope is 0.98 ± 0.03 (includes 1). When applying the paired t test, no significant difference is observed. The proposed method is direct, and no prior derivatization is needed.

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Acrolein

Shibamoto¹

2008

Process‐Induced Food Toxicants

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Determination of Acetaldehyde and Acrolein in Raw Spirits by Capillary Isotachophoresis After Derivatization

Cited by 7 publications

References 14 publications

Inhibitory Effect on Acrolein by Cyanidin-3-O-glucoside and Its Acrolein Adducts from the Pigment of Mynica Red

Inhibitory Effect on Acrolein by Cyanidin-3-O-glucoside and Its Acrolein Adducts from the Pigment of Mynica Red

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Acrolein

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