Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage

Food Chemistry

Volumn 142, Issue , 2014, Pages 423-429

  Oral, Rasim Alper ^a   Dogan, Mahmut ^a   Sarioglu, Kemal ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Furans acrylamide phenolics storage gc ms

Indexed keywords

AMIDES; AMINO ACIDS; AROMATIC COMPOUNDS; CHEMICAL REACTIONS; FLAVONOIDS; FOOD STORAGE; GLUCOSE; GLYCOSYLATION; ORGANIC POLLUTANTS;

CAFFEIC ACIDS; FURAN FORMATION; INHIBITORY EFFECT; MAILLARD REACTION; MODEL SYSTEM; PHENOLIC COMPOUNDS; PHENOLICS; POLYPHENOLS;

PLANT EXTRACTS;

ACRYLAMIDE; ASPARAGINE; CAFFEIC ACID; EPICATECHIN; FRUCTOSE; FURAN DERIVATIVE; GLYCINE; OLEUROPEIN; PHENOL DERIVATIVE; POLYPHENOL; TYROSOL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; CRANBERRY; FOOD STORAGE; GLYCATION; MASS FRAGMENTOGRAPHY; PURIFICATION; SOLID PHASE EXTRACTION;

EID: 84881514733     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.077     Document Type: Article

References (28)

1. Açar, Ö. Ç., & Gökmen, V. (2009). Investigation of acrylamide formation on bakery products using a crust-like model. Molecular Nutrition & Food Research, 53, 1521-1525.
2. Ahn, J., & Grun, I. U. (2005). Heterocyclic amines: 2. Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclicamines in cooked beef. Journal of Food Science, 70, 263-268.
3. Friedman, M., & Levin, C. E. (2008). Review of methods for the reduction of dietary content and toxicity of acrylamide. Journal of Agricultural and Food Chemistry, 56, 6113-6140.
4. Gökmen, V., & Senyuva, H. Z. (2006). A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system. Food Additives and Contaminants, 23(4), 348-354.
5. Gökmen, V., & senyuva, H. Z. (2007). Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chemistry, 103, 196-203. (Pubitemid 46274084)
6. Goldmann, T., Perisset, A., Scanlan, F., & Stadler, R. H. (2005). Rapid determination of furan in heated foodstuffs by isotope dilution Solid Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry SPME-GC-MS. Analyst, 130, 878-883. (Pubitemid 40880110)
7. Holden, L. J., & Coleman, M. D. (2007). Assessment of the astrogliotic responses of three human astrocytoma cell lines to ethanol, trimethyltin chloride and acrylamide. Toxic, 241, 75-83. (Pubitemid 47603208)
8. Kolek, E., Simko, P., & Simon, P. (2006). Effect of NaCl on the decrease of acrylamide content in a heat-treated model food matrix. Journal of Food Nutrition and Research, 45, 17-20.
9. Koster, F. (2007). Development and application of Aspergillus niger asparaginase to prevent the formation of acrylamide in food products. Annals of Nutrition Metabolism, 51. 3931s-393.
10. Lee, K. G., & Shibamoto, T. (2002). Toxicology and antioxidant activities of nonenzymatic browning reaction products: Review. Food Review International, 18(2-3), 151-175. (Pubitemid 35186838)
11. Martins, S. I. F. S., Jongen, W. M. F., & Van Boekel, M. A. J. S. (2001). A review of Maillard reaction in food and implication to kinetic modelling. Trends in Food Science and Technology, 11, 364-373.
12. Melo, A., Viegas, O., Petisca, C., Pinho, O., & Ferreira, I. M. (2008). Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. Journal of Agricultural and Food Chemistry, 56, 10625-10632.
13. Monti, S. M., Ritieni, A., Sacchi, R., Skog, K., Borgen, E., & Fogliano, V. (2001). Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system. Journal of Agricultural and Food Chemistry, 49, 3969-3975. (Pubitemid 32822724)
14. Napolitano, A., Morales, F., Sacchi, R., & Fogliano, V. (2008). Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. Journal of Agricultural and Food Chemistry, 56, 2034-2040. (Pubitemid 351497862)
15. Negi, P. S., Jayaprakasha, G. K., & Jena, B. S. (2003). Antioxidant and antimutagenic activities of pomegranate peel extracts. Food Chemistry, 80, 393-397. (Pubitemid 36043908)
16. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA.
17. Schamberger, G. P., & Labuza, T. P. (2007). Effect of green tea flavonoids on Maillard browning in UHT milk. LWT- Food Science and Technology, 40, 1410-1417. (Pubitemid 46734068)
18. Somoza, V. (2005). Five years of research on health risks and benefits of Maillard reaction products: An update. Molecular Nutrition and Food Research, 49, 663-672. (Pubitemid 41008203)
19. Taeymans, D., Wood, J., Ashby, P., Blank, I., Studer, A., Stadler, R. H., et al. (2004). A review of acrylamide: An industry perspective on research, analysis, formation, and control. Critical Reviews in Food Science and Nutrition, 44, 323-347. (Pubitemid 39357990)
20. Totlani, V. M., & Peterson, D. G. (2005). Reactivity of Epicatechin in aqueous glycine and glucose Maillard reaction models: Quenching of C2, C3, and C4 sugar fragments. Journal of Agricultural and Food Chemistry, 53, 4130-4135. (Pubitemid 40936774)
21. Totlani, V. M., & Peterson, D. G. (2007). Influence of Epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems. Journal of Agricultural and Food Chemistry, 55, 414-420. (Pubitemid 46586326)
22. Valls-Belles, V., Torres, M. C., Muniz, P., Boix, L., Gonzalez-Sanjose, M. L., & Codoner- Franch, P. (2004). The protective effect of melanoidins in adriamycin-induced oxodative stress in rat isolated hepatocytes. Journal of the Science of Food and Agriculture, 84, 1701-1707. (Pubitemid 39270692)
23. Wennberg, T., Rauha, J. R., & Vuorela, H. (2001). Computer assisted scale up from analytical HPLC to preparative MPLC for the separation of phenolic compounds. Chromatographia, 53, 240-245.
24. Yasoubi, P., Barzegar, M., Sahari, M. A., & Azizi, M. H. (2007). Total phenolic contents and antioxidant activity of pomegranate (Punica granatum L.) peel extracts. Journal of Agricultural Science and Technology, 9, 35-42.
25. Yaylayan, V. A., Wnorowski, A., & Locas, C. P. (2003). Why asparagine needs carbohydrates to generate acrylamide. Journal of Agricultural and Food Chemistry, 51, 1753-1757.
26. Zhang, Y., & Zhang, Y. (2007). Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. Asia Pacific Journal of Clinical Nutrition, 16, 131-136. (Pubitemid 46524588)
27. Zhang, Y., & Zhang, Y. (2008). Effect of natural antioxidants on kinetic behavior of acrylamide formation and elimination in low-moisture asparagine-Glucose model system. Journal of Food Engineering, 85, 105-115. (Pubitemid 47464656)
28. Zhu, F., Cai, Y. Z., Keb, J., & Corkea, H. (2009). Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD. Journal of the Science of Food and Agriculture, 89, 1674-1681.