Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis.

Acrylamide / analysis Amines / analysis Carbolines / chemistry Chromatography, High Pressure Liquid Glycation End Products, Advanced / analysis Maillard Reaction Principal Component Analysis Solanum tuberosum / chemistry Tandem Mass Spectrometry
Acrylamide Advanced glycation end-products Canonical correlation analysis Potato Principal component analysis β-carboline heterocyclic amines

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Mar 2021
Historique:
received: 01 02 2020
revised: 12 08 2020
accepted: 14 08 2020
pubmed: 24 8 2020
medline: 15 12 2020
entrez: 24 8 2020
Statut: ppublish

Résumé

The correlation between potato components and Maillard reaction derivative harmful products (MRDHPs) formation during heat-processing was assessed in nine commercial potato varieties in China. Principal component analysis (PCA) combined with canonical correlation analysis (CCA) approach was performed to explore their relationships. The variables contributing most to the PCA results were extracted for CCA, and the results indicated that several amino acids, including lysine, tryptophan, alanine, phenylalanine, aspartate, and glutamate, have significant impacts on acrylamide and β-carboline heterocyclic amine formation. Moreover, 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, α-solanine, and α-chaconine were also important factors associated with acrylamide and β-carboline heterocyclic amine formation. Optimally using raw potato varieties based on the impacts of these factors can help control MRDHP formation during thermal processing. For the first time, such approach was applied, which may be a useful tool for discovering the correlation of food components and MRDHPs.

Identifiants

DOI: 10.1016/j.foodchem.2020.127853 PMID: 32829247
pubmed: 32829247
pii: S0308-8146(20)31715-5
doi: 10.1016/j.foodchem.2020.127853
pii:
doi:

Substances chimiques

Amines 0
Carbolines 0
Glycation End Products, Advanced 0
Acrylamide 20R035KLCI
norharman 94HMA1I78O

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

127853

Informations de copyright

Copyright © 2020. Published by Elsevier Ltd.

Auteurs

Wei Quan (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Zhilin Wu (Z)

Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515000, China.

Ye Jiao (Y)

School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha 410114, China.

Guoping Liu (G)

Wuxi People's Hospital, Nanjing Medical University, Wuxi, Jiangsu 214023, China.

Zhaojun Wang (Z)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Zhiyong He (Z)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Guanjun Tao (G)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Fang Qin (F)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Maomao Zeng (M)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: mmzeng@jiangnan.edu.cn.

Jie Chen (J)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: Chenjie@jiangnan.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Acrylates › Acrylamides › Acrylamide › Exploring the relationship between potato...
questionsmedicales.fr › Composés chimiques organiques › Amines › Exploring the relationship between potato...
questionsmedicales.fr › Composés hétérocycliques › Composés hétérocycliques à cycles fusionnés › Composés hétérocycliques 3 noyaux › Carbolines › Exploring the relationship between potato...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Chromatographie en phase liquide à haute performance › Exploring the relationship between potato...
questionsmedicales.fr › Facteurs biologiques › Toxines biologiques › Produits terminaux de glycation avancée › Exploring the relationship between potato...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes de chimie organique › Réaction de Maillard › Exploring the relationship between potato...
questionsmedicales.fr › Techniques d'investigation › Analyse en composantes principales › Exploring the relationship between potato...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Solanales › Solanaceae › Solanum › Solanum tuberosum › Exploring the relationship between potato...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Spectrométrie de masse en tandem › Exploring the relationship between potato...