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Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems.
Molecules. 2022 Jan 27; 27(3)M

Abstract

The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma. We aimed to investigate the effect of gallic acid (GA) addition on 5-HMF formation, color development and antioxidant activity (AA) in a series of Maillard Reaction (MR) model systems. The effects of GA addition on browning and AA development were not uniform for all model systems, but always occurred in the same direction, indicating that these phenomena were interconnected. GA mitigated 5-HMF development in four of the nine tested systems, possibly by preventing the oxidation of MR intermediates. Correlation analysis indicated that when GA addition mitigated 5-HMF formation, browning was either promoted or not affected. The proposed strategy was effective for glucose/arginine and sucrose/arginine systems, since GA mitigated 5-HMF formation (49% and 54%, respectively) in addition to increasing color development and antioxidant activity.

Authors+Show Affiliations

Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil.Laboratory of Food Science, Department of Basic and Experimental Nutrition, Nutrition Institute, Rio de Janeiro State University, Rua São Francisco Xavier 524, Pavilhão João Lyra Filho, 12° Andar, Bloco D, Sala 12002, Rio de Janeiro 20559-900, Brazil.Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35164128

Citation

Abrantes, Thaísa, et al. "Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation While Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems." Molecules (Basel, Switzerland), vol. 27, no. 3, 2022.
Abrantes T, Moura-Nunes N, Perrone D. Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems. Molecules. 2022;27(3).
Abrantes, T., Moura-Nunes, N., & Perrone, D. (2022). Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems. Molecules (Basel, Switzerland), 27(3). https://doi.org/10.3390/molecules27030848
Abrantes T, Moura-Nunes N, Perrone D. Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation While Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems. Molecules. 2022 Jan 27;27(3) PubMed PMID: 35164128.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems. AU - Abrantes,Thaísa, AU - Moura-Nunes,Nathália, AU - Perrone,Daniel, Y1 - 2022/01/27/ PY - 2021/12/30/received PY - 2022/01/17/revised PY - 2022/01/20/accepted PY - 2022/2/15/entrez PY - 2022/2/16/pubmed PY - 2022/2/24/medline KW - FRAP KW - HMF KW - TEAC KW - food thermal processes KW - maillard reaction KW - melanoidins KW - phenolic compounds JF - Molecules (Basel, Switzerland) JO - Molecules VL - 27 IS - 3 N2 - The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma. We aimed to investigate the effect of gallic acid (GA) addition on 5-HMF formation, color development and antioxidant activity (AA) in a series of Maillard Reaction (MR) model systems. The effects of GA addition on browning and AA development were not uniform for all model systems, but always occurred in the same direction, indicating that these phenomena were interconnected. GA mitigated 5-HMF development in four of the nine tested systems, possibly by preventing the oxidation of MR intermediates. Correlation analysis indicated that when GA addition mitigated 5-HMF formation, browning was either promoted or not affected. The proposed strategy was effective for glucose/arginine and sucrose/arginine systems, since GA mitigated 5-HMF formation (49% and 54%, respectively) in addition to increasing color development and antioxidant activity. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/35164128/Gallic_Acid_Mitigates_5_Hydroxymethylfurfural_Formation_while_Enhancing_or_Preserving_Browning_and_Antioxidant_Activity_Development_in_Glucose/Arginine_and_Sucrose/Arginine_Maillard_Model_Systems_ L2 - https://www.mdpi.com/resolver?pii=molecules27030848 DB - PRIME DP - Unbound Medicine ER -