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Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models.
J Food Sci. 2019 Dec; 84(12):3494-3503.JF

Abstract

Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε -(carboxymethyl)lysine (CML) and Nε -(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meat-protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultrahigh pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin, which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE, which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds. PRACTICAL APPLICATION: The increased consumption in processed foods has been linked with the increased risks of various diseases, while thermal food processing is required to develop flavor, insure safety, and extend shelf life. Therefore, developing effective technological means for inhibiting the formation of heat-induced toxic substances is an important task. This study showed a potential of lingonberry leaf extracts containing health beneficial phytochemicals to suppress the formation of toxic Maillard reaction products during heating of milk and meat.

Authors+Show Affiliations

Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilėnų pl. 19, LT-50254, Kaunas, Lithuania.Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilėnų pl. 19, LT-50254, Kaunas, Lithuania.Div. of Food and Drink, Engineering and Technology, Abertay University, Dundee, DD1 1HG, UK.Dept. of Agriculture, Univ. of Naples "Federico II,", Parco Gussone Ed. 84, 80055, Portici, Naples, Italy.Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilėnų pl. 19, LT-50254, Kaunas, Lithuania.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31737914

Citation

Račkauskienė, Ieva, et al. "Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models." Journal of Food Science, vol. 84, no. 12, 2019, pp. 3494-3503.
Račkauskienė I, Pukalskas A, Fiore A, et al. Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models. J Food Sci. 2019;84(12):3494-3503.
Račkauskienė, I., Pukalskas, A., Fiore, A., Troise, A. D., & Venskutonis, P. R. (2019). Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models. Journal of Food Science, 84(12), 3494-3503. https://doi.org/10.1111/1750-3841.14805
Račkauskienė I, et al. Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models. J Food Sci. 2019;84(12):3494-3503. PubMed PMID: 31737914.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models. AU - Račkauskienė,Ieva, AU - Pukalskas,Audrius, AU - Fiore,Alberto, AU - Troise,Antonio Dario, AU - Venskutonis,Petras Rimantas, Y1 - 2019/11/18/ PY - 2019/03/28/received PY - 2019/08/06/revised PY - 2019/08/06/accepted PY - 2019/11/19/pubmed PY - 2020/3/3/medline PY - 2019/11/19/entrez KW - CML KW - Maillard reaction KW - Vaccinium vitis-idaea L. leaves KW - furosine KW - heterocyclic amines SP - 3494 EP - 3503 JF - Journal of food science JO - J Food Sci VL - 84 IS - 12 N2 - Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε -(carboxymethyl)lysine (CML) and Nε -(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meat-protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultrahigh pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin, which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE, which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds. PRACTICAL APPLICATION: The increased consumption in processed foods has been linked with the increased risks of various diseases, while thermal food processing is required to develop flavor, insure safety, and extend shelf life. Therefore, developing effective technological means for inhibiting the formation of heat-induced toxic substances is an important task. This study showed a potential of lingonberry leaf extracts containing health beneficial phytochemicals to suppress the formation of toxic Maillard reaction products during heating of milk and meat. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/31737914/Phytochemical_Rich_Antioxidant_Extracts_of_Vaccinium_Vitis_idaea_L__Leaves_Inhibit_the_Formation_of_Toxic_Maillard_Reaction_Products_in_Food_Models_ L2 - https://doi.org/10.1111/1750-3841.14805 DB - PRIME DP - Unbound Medicine ER -