Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds
- 주제(키워드) Furan , alpha-Dicarbonyls , Glyoxal , Methylglyoxal , Hydroxycinnamic acids
- 주제(기타) Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
- 설명문(일반) [Lee, Sang Mi; Zheng, Li Wei; Kim, Young-Suk] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 120750, South Korea; [Jung, Youngae; Hwang, Geum-Sook] Korea Basic Sci Inst, Western Seoul Ctr, Integrated Metabol Res Grp, Seoul 120140, South Korea
- 등재 SCIE, SCOPUS
- 발행기관 ELSEVIER SCI LTD
- 발행년도 2020
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000165924
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/j.foodchem.2019.126085
- PubMed https://pubmed.ncbi.nlm.nih.gov/31896460
초록/요약
The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing alpha-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS containing GO, which was 59.76 mu g/L, was reduced by the addition of CFA and CGA to 48.31 mu g/L and 41.38 mu g/ L, respectively; similarly, the furan concentration in model system containing MGO was 45.79 mu g/L, and this decreased to 35.41 mu g/L (by CFA) and 32.65 mu g/L (by CGA), respectively. In addition, the effects of hydroxycinnamic acids on the trapping of GO and MGO were determined. CFA and CGA greatly reduced the concentration of GO to 303.51 mu g/L and 267.80 mu g/L, respectively (compared to 515.79 mu g/L in the control), whereas that of MGO was decreased to 207.01 mu g/L and 219.14 mu g/L (compared to 417.14 mu g/L in the control). The trapping of alpha-dicarbonyls such as GO and MGO by CFA and CGA could be closely related to furan reduction in CCMS.
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