Parametric analysis of kinetic models, XI. Influence of the number of active sites

Быков, В. И.; Pushkareva, T. P.; Fadeev, S. I.

doi:10.1007/bf02076131

Cited by 1 publication

(2 citation statements)

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“…The data were recorded in MRM mode by screening the parent and daughter ions shown in Table . As shown in Figure b, the relative content of the PG-Thr-ARP adduct was the highest among all the adducts, which might be due to the fact that there were more reactive sites on the structure of PG than the natural selected flavonoids . As shown in Figure a and aforementioned that the C-2, C-4, and C-6 positions of PG were all electron-donating groups, there were only C-8 and C-6 positions of the A-ring of DM, DQ, EC, and EGC, which could capture the ARP.…”

Section: Results and Discussionmentioning

confidence: 89%

“…As shown in Figure 1b, the relative content of the PG-Thr-ARP adduct was the highest among all the adducts, which might be due to the fact that there were more reactive sites on the structure of PG than the natural selected flavonoids. 29 As shown in Figure 1a and aforemen-tioned that the C-2, C-4, and C-6 positions of PG were all electron-donating groups, there were only C-8 and C-6 positions of the A-ring of DM, DQ, EC, and EGC, which could capture the ARP. Additionally, the carbon electron charges on the reactive sites of the benzene ring and steric hindrance were also considered as the influential factors on reactivity.…”

Section: ■ Results and Discussionmentioning

confidence: 91%

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Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation

Chen

Cui

Feng

et al. 2022

J. Agric. Food Chem.

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Flavonoids (dihydromyricetin, dihydroquercetin, epicatechin, and epigallocatechin) were applied to indicate the critical formation condition of the Amadori rearrangement product (ARP) in Maillard reaction performed under a two-step temperature rising process in the threonine−xylose model system. Threonine-ARP (Thr-ARP) was mixed with dihydromyricetin (DM), dihydroquercetin (DQ), epicatechin (EC), and epigallocatechin (EGC) before the heat treatment; then, the mixture was tested by liquid chromatography−mass spectrometry (LC−MS). The results showed that these flavonoids trapped the ARP and generated adducts. The A-ring of flavonoids (the meta-polyhydroxylated benzene ring) was the functional group to capture the Thr-ARP. The relative contents of the adducts of DM-Thr-ARP, DQ-Thr-ARP, EC-Thr-ARP, and EGC-Thr-ARP were compared with each other, and it was found that the structure of the C-ring of the flavonoids (the carbonyl group on C-4) significantly impeded the formation of adducts with Thr-ARP, while the number of hydroxyl groups on the B-ring had little influence. The formation of adducts delayed the degradation of Thr-ARP, decreased the production of α-dicarbonyl compounds, and suppressed Maillard browning. In this way, the flavonoids might trace the critical formation conditions of ARP during the two-step temperature rising process.

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Section: Results and Discussionmentioning

confidence: 89%

Section: ■ Results and Discussionmentioning

confidence: 91%