TY - JOUR T1 - UPLC-Q-TOF-MS and NMR identification of structurally different A-type procyanidins from peanut skin and their inhibitory effect on acrylamide. AU - Zhao,Li, AU - Yan,Fangfang, AU - Lu,Qun, AU - Tang,Cuie, AU - Wang,Xiaohong, AU - Liu,Rui, Y1 - 2022/07/02/ PY - 2022/03/29/revised PY - 2020/11/30/received PY - 2022/06/11/accepted PY - 2022/6/13/pubmed PY - 2022/11/4/medline PY - 2022/6/12/entrez KW - acrylamide KW - identification KW - inhibition KW - procyanidins KW - structure SP - 7062 EP - 7071 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 102 IS - 15 N2 - BACKGROUND: Flavan-3-ol polyphenols have been shown to have great advantages in inhibiting acrylamide formation. However, flavan-3-ol polyphenols have structures that vary significantly, and existing research has been focused mainly on the effects of B-type procyanidins and structural units of procyanidins. This study aims to separate structurally different A-type procyanidins from peanut skin and compare their inhibitory effects on acrylamide in an asparagine-glucose simulation system. RESULTS: Five compounds were separated and identified from peanut skin, including epicatechin-(2β → O → 7, 4β → 8)-ent-epicatechin, epicatechin-(2β → O → 7, 4β → 8)-epicatechin, epicatechin-(2β → O → 7, 4β → 8)-epicatechin-(4β → 6)-catechin, epicatechin-(2β → O → 7, 4β → 8)-epicatechin-(4β → 8)-catechin, and epicatechin-(4β → 6)-epicatechin-(4β → 8, 2β → O → 7)-catechin. All the procyanidins could reduce the acrylamide content within a certain range of concentrations. The highest inhibition rates followed the order of compound 5 (A-type trimer) > compound 1 (A-type dimer) > compound 2 (A-type dimer) > compound 3 (A-type trimer) > compound 4 (A-type trimer). Comparison analysis showed that structurally different A-type procyanidins have various inhibitory effects on acrylamide production, which may be related to their spatial configuration and bond connection mode. CONCLUSION: Overall, our findings help us to gain a better understanding of the relationship between the structure of procyanidins and their inhibitory effects on acrylamide, particularly the inhibitory effect of A-type. There are potential practical implications if people use A-type procyanidins as acrylamide inhibitors in hot processed foods in the future. © 2022 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/35690888/UPLC_Q_TOF_MS_and_NMR_identification_of_structurally_different_A_type_procyanidins_from_peanut_skin_and_their_inhibitory_effect_on_acrylamide_ DB - PRIME DP - Unbound Medicine ER -