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Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.
J Sci Food Agric. 2018 Nov; 98(14):5294-5301.JS

Abstract

BACKGROUND

5-Hydroxymethylfurfural (HMF) is regarded as a thermal process contaminant in foods. Six flavan-3-ol fractions were isolated or semisynthesized from sorghum, cranberry and grape seed. Their unit compositions, interflavan linkages and degree of polymerization were characterized. The aim of this study was to investigate the effect of flavan-3-ols on the formation of HMF in chemical reaction models and fried potato chips.

RESULTS

Results showed that all flavan-3-ols significantly mitigated the HMF formation at concentrations of 50, 100 and 200 µg mL-1 in the chemical model system, and the inhibition was positively related to dose. Using the food model, HMF content was reduced by about 50% when potato chips were soaked in an optimal concentration of 0.1 mg mL-1 flavan-3-ol solutions before frying. Based on the same mass concentration, B-type flavan-3-ols mitigated more HMF than A-type, and oligomeric proanthocyanidins had stronger inhibitory activity than polymers. At suitable addition levels (0.01-0.1 mg mL-1), the browning of auto-oxidized flavan-3-ols under high temperature compensated the anti-browning effect along with the supression of the Maillard reaction; therefore, the color of fried potato chips was not affected.

CONCLUSION

This study demonstrates that flavan-3-ols could be effective additives for reducing HMF levels in fried potato chips without changing sensory properties. © 2018 Society of Chemical Industry.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29652441

Citation

Qi, Yajing, et al. "Reduction of 5-hydroxymethylfurfural Formation By Flavan-3-ols in Maillard Reaction Models and Fried Potato Chips." Journal of the Science of Food and Agriculture, vol. 98, no. 14, 2018, pp. 5294-5301.
Qi Y, Zhang H, Wu G, et al. Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips. J Sci Food Agric. 2018;98(14):5294-5301.
Qi, Y., Zhang, H., Wu, G., Zhang, H., Wang, L., Qian, H., & Qi, X. (2018). Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips. Journal of the Science of Food and Agriculture, 98(14), 5294-5301. https://doi.org/10.1002/jsfa.9068
Qi Y, et al. Reduction of 5-hydroxymethylfurfural Formation By Flavan-3-ols in Maillard Reaction Models and Fried Potato Chips. J Sci Food Agric. 2018;98(14):5294-5301. PubMed PMID: 29652441.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips. AU - Qi,Yajing, AU - Zhang,Hao, AU - Wu,Gangcheng, AU - Zhang,Hui, AU - Wang,Li, AU - Qian,Haifeng, AU - Qi,Xiguang, Y1 - 2018/06/07/ PY - 2017/10/30/received PY - 2018/03/03/revised PY - 2018/04/02/accepted PY - 2018/4/14/pubmed PY - 2018/10/16/medline PY - 2018/4/14/entrez KW - 5-hydroxymethylfurfural (HMF) KW - Maillard reaction KW - characterization KW - flavan-3-ols KW - fried potato chips KW - proanthocyanidins SP - 5294 EP - 5301 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 14 N2 - BACKGROUND: 5-Hydroxymethylfurfural (HMF) is regarded as a thermal process contaminant in foods. Six flavan-3-ol fractions were isolated or semisynthesized from sorghum, cranberry and grape seed. Their unit compositions, interflavan linkages and degree of polymerization were characterized. The aim of this study was to investigate the effect of flavan-3-ols on the formation of HMF in chemical reaction models and fried potato chips. RESULTS: Results showed that all flavan-3-ols significantly mitigated the HMF formation at concentrations of 50, 100 and 200 µg mL-1 in the chemical model system, and the inhibition was positively related to dose. Using the food model, HMF content was reduced by about 50% when potato chips were soaked in an optimal concentration of 0.1 mg mL-1 flavan-3-ol solutions before frying. Based on the same mass concentration, B-type flavan-3-ols mitigated more HMF than A-type, and oligomeric proanthocyanidins had stronger inhibitory activity than polymers. At suitable addition levels (0.01-0.1 mg mL-1), the browning of auto-oxidized flavan-3-ols under high temperature compensated the anti-browning effect along with the supression of the Maillard reaction; therefore, the color of fried potato chips was not affected. CONCLUSION: This study demonstrates that flavan-3-ols could be effective additives for reducing HMF levels in fried potato chips without changing sensory properties. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29652441/Reduction_of_5_hydroxymethylfurfural_formation_by_flavan_3_ols_in_Maillard_reaction_models_and_fried_potato_chips_ L2 - https://doi.org/10.1002/jsfa.9068 DB - PRIME DP - Unbound Medicine ER -