Influence of citral on acrylamide formation in model systems.

Acrylamide Acyclic Monoterpenes Asparagine Chromatography, Liquid Glucose Hot Temperature Maillard Reaction Tandem Mass Spectrometry
Acrylamide Citral Ginger essential oil Maillard reaction

Journal

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

Informations de publication

Date de publication:
01 Jun 2022
Historique:
received: 31 08 2021
revised: 05 01 2022
accepted: 05 01 2022
pubmed: 17 1 2022
medline: 9 2 2022
entrez: 16 1 2022
Statut: ppublish

Résumé

This work aimed to evaluate the role of citral (Cit) in the formation of acrylamide (AA) in model systems. The asparagine (Asn)/glucose (Glc), Asn/Glc/ginger essential oil (GEO), and Asn/Glc/Cit model systems were prepared and analysed by UPLC-MS/MS. Cit was implicated to be a major product that contributed to the enhancement of AA formation by GEO. The addition of Cit significantly enhanced the formation of AA in the Asn/Glc model system in a dose-dependent manner. Further analysis showed Cit rather than its oxidation product played a major role in AA formation. Cit not only directly reacted with Asn via the Maillard reaction producing AA but also promoted the formation of AA between Asn and Glc.

Identifiants

DOI: 10.1016/j.foodchem.2022.132097 PMID: 35033705
pubmed: 35033705
pii: S0308-8146(22)00058-9
doi: 10.1016/j.foodchem.2022.132097
pii:
doi:

Substances chimiques

Acyclic Monoterpenes 0
Acrylamide 20R035KLCI
Asparagine 7006-34-0
Glucose IY9XDZ35W2
citral T7EU0O9VPP

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

132097

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Yuchen Zhu (Y)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Ruimin Xu (R)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Yinghua Luo (Y)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Guoyu Sun (G)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Mengyi Lin (M)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Xiaosong Hu (X)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Fang Chen (F)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: chenfangch@sina.com.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Acrylates › Acrylamides › Acrylamide › Influence of citral on acrylamide formation in...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Terpènes › Monoterpènes › Monoterpènes acycliques › Influence of citral on acrylamide formation in...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés neutres › Asparagine › Influence of citral on acrylamide formation in...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Influence of citral on acrylamide formation in...
questionsmedicales.fr › Glucides › Sucres › Oses › Hexose › Glucose › Influence of citral on acrylamide formation in...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Influence of citral on acrylamide formation in...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes de chimie organique › Réaction de Maillard › Influence of citral on acrylamide formation in...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Spectrométrie de masse en tandem › Influence of citral on acrylamide formation in...