Phenolic compounds reduce formation of N ε -(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

Mildner–Szkudlarz, Sylwia; Siger, Aleksander; Szwengiel, Artur; Przygoński, Krzysztof; Wójtowicz, Elżbieta; Zawirska‐Wojtasiak, Renata

doi:10.1016/j.foodchem.2017.03.126

Cited by 70 publications

(49 citation statements)

References 35 publications

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“…The major identified pyrazine was 2‐ethyl‐3‐methylpyrazine ( 20 ) with relative percentile levels at (20% and 16%) for HGC and LGC, respectively followed by 2‐methyl‐6‐ethylpyrazine ( 19 ) (18% and 10%) followed by 2,6‐dimethyl‐3‐ethylpyrazine ( 22 ) (15% and 8%), respectively, with the general notation of pyrazines being present at higher levels in HGC compared to LGC. Pyrazines are postulated to be formed via enzymatic hydrolysis of polysaccharides and proteins to reducing sugars and amino acids that are converted to pyrazines through Maillard‐type reaction (Mildner‐Szkudlarz et al, ) , and to impart a distinct flavor. For example 2,5‐dimethylpyrazine exhibits fried rice, popcorn‐like aroma also identified herein, whereas 2‐methyl‐3,5‐diethylpyrazine ( 26 ) has roast, fragrant, and sweet, whereas 2,6‐dimethyl‐3‐ethylpyrazine ( 22 ) possesses sweet, fatty, fragrant, and odor.…”

Section: Resultsmentioning

confidence: 99%

Effect of grilling as processing method on Zea mays (corn) metabolites composition as analyzed via SPME GC‐MS and chemometrics

Farag

Ammar

Gendy

et al. 2019

J Food Process Preserv

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Zea mays L. is a worldwide economical crop that is used as a food for man or as animal fodder owing to its rich nutritive composition. Despite being extensively studied, grilling effect on corn flavor and chemistry has yet to be reported. Impact of grilling at different degrees, light grilled corn (LGC) versus heavy grilled corn (HGC) on metabolite profile of Z. mays was assessed in this study using a holistic approach via SPME GC‐MS and multivariate data analysis. A total of 39 volatiles were identified post‐grilling to encompass pyrazines, phenols, pyrroles, furans, and aldehydes, with pyrazines likely to mediate for its flavor present as major constituents (80.9% in HGC vs. 68.4% in LGC). GC‐MS was further utilized to localize nutrients (viz., sugars, sugar alcohols, fatty acids, and organic acids) revealing that HGC is enriched in sugar 89.5% concurrent with lower organic acid levels imparting a sweetless acidulated taste. Practical applications This study presents the first approach utilizing SPME and GC‐MS to characterize the grilling impact as a processing method on corn metabolome as analyzed using chemometric tools. The study rationalize for corn improved taste and flavor upon grilling based on detailed chemical analyses.

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Section: Resultsmentioning

confidence: 99%

Effect of grilling as processing method on Zea mays (corn) metabolites composition as analyzed via SPME GC‐MS and chemometrics

Farag

Ammar

Gendy

et al. 2019

J Food Process Preserv

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“…A range of polyphenols have been reported for their inhibitory effects against AGE formation in both chemical models and food models [19,42,51,53,57,58] . In studies conducted using chemical models, Sang et al [57] found that below 37°C at pH 7.4, EGCG can trap GO and MGO, two intermediates for AGE formation, to form mono-and di-GO or MGO adducts, and the data from LC/MS and NMR indicated that C6 and C8 on the A-ring of EGCG were the key positions for trapping ( Fig.…”

Section: Impacts Of Polyphenols On the Formation Of Advanced Glycatiomentioning

confidence: 99%

“…Zhang et al [42] studied the impact of chlorogenic acid, epicatechin, naringenin, quercetin and rosmarinic acid on AGE formation in a biscuit model (0.25% w/w of individual phenolic compound in 7.5 g of white flour), and the results showed that the polyphenols tested, especially quercetin, were inhibitory to the formation of both reactive carbonyl species and total fluorescent AGEs. In addition, phenolic compounds including caffeic acid, catechin, ferulic acid, gallic acid and quercetin were studied for their effects on AGEs formation by Mildner-Szkudlarz et al [19] , with a bread model system and four levels of addition (1, 5, 10 and 20 g$kg -1 of flour). These phenolic compounds, except ferulic acid, were found to significantly reduce CML (31.8% to 87.6%) even at the lowest concentration, while the strongest inhibitory effect on FA (62%) appeared only if the addition was at least 10 g$kg -1 of flour.…”

Section: Impacts Of Polyphenols On the Formation Of Advanced Glycatiomentioning

confidence: 99%

“…The natural ingredients extracted from plants, especially polyphenols, have been widely used for a long time as dietary or nutritional supplements. As they not only have low toxicity and side effects, but also have their own biological effects and are increasingly studied for their potential inhibitory effects on the formation of harmful MRPs [17][18][19] . Here, we review for the first time the effects of polyphenols on the formation of toxic MRPs.…”

Section: Introductionmentioning

confidence: 99%

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Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food

Teng¹,

Hu²,

Tao³

et al. 2018

Front. Agr. Sci. Eng.

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As one of the dominant reactions occurring during thermal treatment of food, the Maillard reaction not only leads to the formation of aroma, browning color and taste compounds, but also contributes to the formation of some unpleasant toxic substances including acrylamide, heterocyclic amines and advanced glycation end products. Polyphenols, one of the most abundant antioxidants in the human diet, are contained in different kinds of foods. In this review, some recent studies on the impact of dietary polyphenols on the formation of acrylamide, heterocyclic amines and advanced glycation end products formed during the Maillard reaction are summarized, including the research work conducted with both chemical model systems and real food model systems; the possible inhibitory mechanisms of different polyphenols are also summarized and discussed in this review. Basically we found that some dietary polyphenols not only scavenge free radicals, but also react with reactive carbonyl species, thus lowering the formation of toxic Maillard reaction products. This review provides a useful theoretical foundation for the application of polyphenols in food safety, and suggests some directions for further study of natural products as inhibitors against the formation of toxic substances in thermally processed food.

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“…Of interest, all these properties can be, at least in part, related to positive action on oxidative and/or carbonyl stress (Halake et al, 2016;Mildner-Szkudlarz et al, 2017). It has to be noted that the potent antioxidant *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

Bio-guided identification of antiglycative constituents from the leaves of Mangifera indica L.

Ndoye¹,

Fraisse²,

AkendenguÃ³

et al. 2019

J. Med. Plants Res.

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Advanced glycation end-products (AGEs) have been shown to be implicated in many degenerative disorders as well as diabetic pathology. Of interest, several natural compounds including phenolic constituents are capable of inhibiting the formation of AGEs. Bio-guided fractionation of a methanol extract from Mangifera indica leaves led to the characterization of six antiglycative constituents including gallic acid (1), iriflophenone-3-C-β-D-glucoside (2), mangiferin (3), iriflophenone-3-C-(2'-Ogalloyl)-β-D-glucoside (4), hyperoside (5) and isoquercitrin (6). With IC 50 values lower than that of aminoguanidine, the six identified phenolic compounds can be regarded as remarkable inhibitors of advanced glycation end products formation and M. indica leaves should be considered as a potential nutraceutical resource to prevent carbonyl stress-related diseases.

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Phenolic compounds reduce formation of N ε -(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

Cited by 70 publications

References 35 publications

Effect of grilling as processing method on Zea mays (corn) metabolites composition as analyzed via SPME GC‐MS and chemometrics

Effect of grilling as processing method on Zea mays (corn) metabolites composition as analyzed via SPME GC‐MS and chemometrics

Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food

Bio-guided identification of antiglycative constituents from the leaves of Mangifera indica L.

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