Quantitative analyses of α-dicarbonyl compounds in food samples by HPLC using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a derivatizing reagent

Wang, Xinjie; Gao, Feng; Li, Luchao; Xian, Hui; Li, Heng

doi:10.1016/j.microc.2018.05.006

Cited by 21 publications

(14 citation statements)

References 32 publications

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“…To ensure complete derivatization, the reaction time should be prolonged at low temperatures. In studies where no heating was used, the reaction was conducted for at least 1 h, and even up to 12 h (Gobert & Glomb, 2009;Kocadagli & Gokmen, 2014;Marshall et al, 2014;Wang et al, 2018). In summary, for most foods, mild reaction conditions are necessary.…”

Section: Opdmentioning

confidence: 99%

“…In addition, other LC-DAD methods have also been reported. For example, five α-DCs, pentane-2,3-dione (PD), DA, GO, MGO, and 3-DG, were measured using HPLC-UV with detection at 254 nm after precolumn derivatization with DQB (Figure 4d) (Wang et al, 2018). In another study, Usui et al (2007) analyzed α-DCs formed during the degradation of sugars using HPLC-UV.…”

Section: Hplc-uvmentioning

confidence: 99%

“…However, α‐DCs lack fluorophores and chromophores and must be derivatized (del Carmen Hurtado‐Sanchez et al., 2015). Phenylenediamines have vicinal amino groups that generate quinoxaline structures upon reacting with α‐DCs, resulting in the generation of hydrophobic and UV‐active compounds that can be measured by reverse‐phase (RP) high‐performance liquid chromatography (HPLC) combined with UV detection (Wang et al., 2018).…”

Section: Analytical Approaches For α‐Dcs In Foodsmentioning

confidence: 99%

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α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Yan

Xue

2023

Comp Rev Food Sci Food Safe

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α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipidperoxidation, and enzymatic reaction. They contribute to both the organoleptic properties (i.e., aroma, taste, and color) and deterioration of foods and are potential indicators of food quality. α-DCs are also important precursors to hazardous substances, such as acrylamide, furan, advanced lipoxidation end products, and advanced glycation end products, which are genotoxic, neurotoxic, and linked to several diseases. Recent studies have indicated that dietary α-DCs can elevate plasma α-DC levels and lead to "dicarbonyl stress." To accurately assess their health risks, quantifying α-DCs in food products is crucial. Considering their low volatility, inability to absorb ultraviolet light, and high reactivity, the analysis of α-DCs in complex food systems is a challenge. In this review, we comprehensively cover the development of scientific approaches, from extraction, enrichment, and derivatization, to sophisticated detection techniques, which are necessary for quantifying α-DCs in different foods. Exposure to α-DCs is inevitable because they exist in most foods. Recently, novel strategies for reducing α-DC levels in foods have become a hot research topic. These strategies include the use of new processing technologies, formula modification, and supplementation with α-DC scavengers (e.g., phenolic compounds). For each strategy, it is important to consider the potential mechanisms underlying the formation and removal of process contaminants. Future studies are needed to develop techniques to control α-DC formation during food processing, and standardized approaches are needed to quantify and compare α-DCs in different foods.

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Section: Opdmentioning

confidence: 99%

Section: Hplc-uvmentioning

confidence: 99%

Section: Analytical Approaches For α‐Dcs In Foodsmentioning

confidence: 99%

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α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Yan

Xue

2023

Comp Rev Food Sci Food Safe

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“…Certain Schiff bases can be oxidized to form 3-deoxyglucosone, which then undergoes retro-aldol condensation to form MG and glyceraldehyde (Figure ). , The Schiff base may also rearrange into an Amadori compound which undergoes enolization to 1,2-enaminol or 2,3-enaminol forming MG. , Measurable amounts of MG were present in commercial cookies, bread, alcoholic beverages, honey, coffee, soy sauce, vinegar, and dairy products, to name a few. − Most dietary MG is thought to rapidly react with proteins and enzymes along the gastrointestinal tract prior to absorption, making the contribution of dietary MG modest …”

Section: Dietary Contribution Of Mg and Its Adductsmentioning

confidence: 99%

Diet and Obesity-Induced Methylglyoxal Production and Links to Metabolic Disease

Hernandez-Castillo

Shuck

2021

Chem. Res. Toxicol.

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The obesity rate in the United States is 42.4% and has become a national epidemic. Obesity is a complex condition that is influenced by socioeconomic status, ethnicity, genetics, age, and diet. Increased consumption of a Western diet, one that is high in processed foods, red meat, and sugar content, is associated with elevated obesity rates. Factors that increase obesity risk, such as socioeconomic status, also increase consumption of a Western diet because of a limited access to healthier options and greater affordability of processed foods. Obesity is a public health threat because it increases the risk of several pathologies, including atherosclerosis, diabetes, and cancer. The molecular mechanisms linking obesity to disease onset and progression are not well understood, but a proposed mechanism is physiological changes caused by altered lipid peroxidation, glycolysis, and protein metabolism. These metabolic pathways give rise to reactive molecules such as the abundant electrophile methylglyoxal (MG), which covalently modifies nucleic acids and proteins. MG-adducts are associated with obesity-linked pathologies and may have potential for biomonitoring to determine the risk of disease onset and progression. MG-adducts may also play a role in disease progression because they are mutagenic and directly impact protein stability and function. In this review, we discuss how obesity drives metabolic alterations, how these alterations lead to MG production, the association of MG-adducts with disease, and the potential impact of MG-adducts on cellular function.

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“…Because it is very hard to detect cymoxanil in real vegetables and fruits directly, there are few studies on the detection of cymoxanil residue by SERS. Many important compounds do not possess structural features that enable detection by chromatographic analysis; therefore, chemical derivatization is often used to increase sensitivity or selectivity. − In this study, ultraviolet (UV) irradiation was used as a derivatizing reagent to improve cymoxanil SERS performance, and a novel and ingenious SERS method was developed to detect the cymoxanil residue in food. After UV irradiation, the “Raman-silent region” without interference to CN can be used for qualitative and quantitative analysis.…”

Section: Introductionmentioning

confidence: 99%

Zero-Background Surface-Enhanced Raman Scattering Detection of Cymoxanil Based on the Change of the Cyano Group after Ultraviolet Irradiation

Lijun²,

et al. 2020

J. Agric. Food Chem.

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A zero-background method based on surface-enhanced Raman scattering (SERS) was developed for the rapid determination of cymoxanil residue in food. Because of the influence of complex matrices, conventional Raman spectroscopy has multiple peaks that overlap with those of target molecules, which makes qualitative and quantitative detection difficult. However, the cyano group (CN) of cymoxanil after ultraviolet irradiation has a special characteristic peak in the Raman-silent region (1800–2800 cm–1), which eliminates the possible background interference. The intensity of the characteristic peak at 2130 cm–1 exhibited a good linear relationship (R2 = 0.9907) with the concentration of cymoxanil in the range of 1.0–50.0 mg/L, whose limit of detection was 0.5 mg/L. The novel method was also applied to the detection of cymoxanil residue in real samples such as cucumber and grape, and the results were in good agreement with those from high-performance liquid chromatography analysis. This revealed that the SERS method has great potential in the detection of cymoxanil in fruits and vegetables. Moreover, ultraperformance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC-QTOF/MS) was adopted to identify the photoproducts of cymoxanil. The photolysis mechanism was explored by SERS and the UPLC-QTOF/MS technique, which provided basic information on photodegradation of cymoxanil.

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Quantitative analyses of α-dicarbonyl compounds in food samples by HPLC using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a derivatizing reagent

Cited by 21 publications

References 32 publications

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Diet and Obesity-Induced Methylglyoxal Production and Links to Metabolic Disease

Zero-Background Surface-Enhanced Raman Scattering Detection of Cymoxanil Based on the Change of the Cyano Group after Ultraviolet Irradiation

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