Separation and partial characterization of Maillard reaction products by capillary zone electrophoresis

Deyl, Z.; Mikšı́k, Ivan; Struzinsky, R.

doi:10.1016/s0021-9673(01)90226-2

Cited by 27 publications

(9 citation statements)

References 10 publications

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“…Migrating in an uncoated fusedsilica capillary, amino acids and phthalic anhydride were injected separately and electrophoresed. (1)/(2)-1-9-Fluorenyl)ethyl chloroformate MCE [88] Fluorescamine CZE [4,89] 9-Fluorenyl-methyl chloroformate MCE [90] Ortho-phthaldialdehydes MCE [91] Phenyl-isothiocyanate CZE [92] (S)-1-Phenylethyl isothiocyanate CZE [93] Differential migration velocities allowed the separate zones to penetrate each other under an electric field, inducing the reaction.…”

Section: Uv Detectionmentioning

confidence: 99%

Recent advances in amino acid analysis by capillary electrophoresis

et al. 2001

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Section: Uv Detectionmentioning

confidence: 99%

Recent advances in amino acid analysis by capillary electrophoresis

et al. 2001

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“…Remaining -SH and -NH 2 groups in different kinds of protein extracts have been assessed by means of specific reactions; techniques such as sodium dodecyl sulfate-electrophoresis, permeation chromatography, high-performance liquid chromatography (HPLC), ultraviolet-absorption, and brown color development have been employed (26)(27)(28). Capillary zone electrophoresis (29) proved useful for separating small amounts of typical complex mixtures of Maillard reaction products arising from mixtures including free amino acids and aldehydic sugars; separation and partial characterization were carried out. The advantages of capillary elec- trophoresis in separating melanoidin compounds were assessed by comparison with reversed HPLC (30).…”

Section: Detection Of Interaction Compoundsmentioning

confidence: 99%

Recent advances in assessment of marine lipid oxidation by using fluorescence

Aubourg

1999

J Americ Oil Chem Soc

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Lipid changes during food processing are important because of their impact on the final product quality. Lipid damage detection is limited because of the ability of lipid oxidation products (i.e., hydroperoxides and carbonyl compounds) to produce interaction compounds by reacting with nucleophilic food constituents. Fluorescence quantification at a single excitation/emission maximum of these interaction compounds has been employed in a qualitative way as a complementary tool for food quality assessment. The present work reviews recent research where simultaneous detection at different excitation/emission maxima was employed to assess lipid oxidation and quality changes during fish processing. A fluorescence shift towards a higher wavelength maxima was detected as a result of lipid damage; the shift was calculated as the ratio (δF) between two of the maxima tested (393/463 nm and 327/415 nm) and was investigated along different fish processes (freezing and frozen storage, refrigerated storage, cooking, and canning) and in complementary model systems where the influence of different factors (time and temperature of processing, amine and aldehyde composition and content, formaldehyde presence, and pH value of the medium) was checked. Determination of the δF value provided better results for quality change assessment in fish products than most of the lipid quality indices, in addition to being rapid and sensitive.Paper no. J8840 in JAOCS 74, 409-419 (April 1999).

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“…Analysis of MRP by CZE was first reported in 1990 [51]. By using an uncoated capillary, a number of products resulting from the reaction of glucose or ribose with glycine, alanine, and isoleucine were separated and partially characterized before and after the formation of phenylisothiocarbonyl or 2,4-dinitrophenyl hydrazine derivatives at 220 nm.…”

Section: Determination Of Mrp In Model Systemsmentioning

confidence: 99%

“…Underivatized compounds were analized in 0.02 M phosphate buffer (pH 7.4), phenylthiocarbamyl derivatives were analyzed in 0.005 M borate buffer (pH 9.6), whereas 2,4-dinitrophenylhydrazones was effected by MEKC using 0.01 M phosphate/0.006 M tetraborate buffer containing SDS. A comparison of the merits of CE and RP HPLC for the separation of MRP was also made [51]. In a second study, the separation of reaction products, in particular the melanoidins, resulting from glucose-glycine and 5-HMF-glycine model systems were investigated by RP HPLC and CE at 254 or 430 nm [4].…”

Section: Determination Of Mrp In Model Systemsmentioning

confidence: 99%

CE: A useful analytical tool for the characterization of Maillard reaction products in foods

Vallejo-Córdoba

González‐Córdova

2007

Electrophoresis

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The Maillard reaction (MR) is a complex series of nonenzymatic reactions between reducing compounds and amines, amino acids, peptides, or proteins that play an important role in the formation of flavors and colors in foods during processing and storage. Also, the antioxidant properties of some Maillard reaction products (MRP) was an additional benefit reported. On the other hand, these reactions decrease the nutritional quality of foods and may result in the formation of toxic MRP. Although, research to assess the risks and benefits associated with the consumption of MRP in the diet is still awaiting for new analytical methodologies to be developed. Structural characterization of MRP has been very challenging due to the chemical diversity of these compounds which present a wide range of polarities and molecular weights, making analyses difficult. CE is a technique that has gained popularity for the separation of complex mixtures that have otherwise proved difficult to analyze. Thus, the purpose of this overview is to give the reader an appreciation of some of the CE analytical developments on the analysis of MRP in model systems and foods, and to address the potential of CE on the characterization of this complex group of compounds.

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Separation and partial characterization of Maillard reaction products by capillary zone electrophoresis

Cited by 27 publications

References 10 publications

Recent advances in amino acid analysis by capillary electrophoresis

Recent advances in amino acid analysis by capillary electrophoresis

Recent advances in assessment of marine lipid oxidation by using fluorescence

CE: A useful analytical tool for the characterization of Maillard reaction products in foods

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