The Effects of Naringenin on Volatile Formation, Browning Intensity and Antioxidant Capacity in Three Maillard Reaction Models

被引：0
|
作者：
Teng J. [1 ]
Li Z. [1 ]
Hu X. [1 ]
Tao N. [1 ]
Wang M. [1 ]
机构：
[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai
来源：
Wang, Mingfu (mfwang@shou.edu.cn) | 2018年 / Chinese Institute of Food Science and Technology卷 / 18期
关键词：
Antioxidant capacity; Browning intensity; Maillard reaction model; Naringenin; Volatile compounds;
D O I：
10.16429/j.1009-7848.2018.06.002
中图分类号：
学科分类号：
摘要：
Naringenin, a dihydrogen flavonoid compound, shows multiple biological effects such as antioxidant and anti-inflammatory. However, a series of changes may occur to it during thermal processing when it serves as a kind of food additive, thus impacting the quality characteristics of the final system. The Maillard reaction is one of the main reactions involved in food thermal processing. In this study, Maillard reaction models based on glucose with glycine, phenylalanine and cysteine were built. The results showed that naringenin treatment could significantly reduce the generation of volatile substances in three model systems, and the volatile components of different types and contents varied according to different models. The volatile components in experimental or control group (without naringenin treatment) could be distinguished well by principal component analysis using electronic nose. Furthermore, the addition of naringenin could not only significantly increase the browning intensity of Glu-Gly group, but also improve the antioxidant capacity of Maillard reaction products in three model systems. The above changes could be attributed to the fact that naringenin was directly involved in the Maillard reaction during thermal processing, causing the above changes. In summary, the treatment with naringenin can change the flavor, color and antioxidant capacity of Maillard reaction model systems. This paper might provide new thoughts for the generation of flavor, color and antioxidant capacity in food system, and lay the theoretical basis for the application of naringenin in food industry. © 2018, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：9 / 18
页数：9
相关论文
共 31 条
  • [1] Mottram D.S., Wedzicha B.L., Dodson A.T., Food chemistry:acrylamide is formed in the Maillard reaction, Nature, 419, 6906, pp. 448-449, (2002)
  • [2] Cheng K.W., Chen F., Wang M., Heterocyclic amines:chemistry and health, Molecular Nutrition&Food Re-search, 50, pp. 1150-1170, (2006)
  • [3] Goldberg T., Cai W., Peppa M., Et al., Advanced glycoxidation end products in commonly consumed foods, Journal of the American Dietetic Association, 104, 8, pp. 1287-1291, (2004)
  • [4] Zhu Q., Zhang S., Wang M., Et al., Inhibitory effects of selected dietary flavonoids on the formation of total het-erocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (Ph IP) in roast beef patties and in chem-ical models, Food&Function, 7, 2, pp. 1057-1066, (2016)
  • [5] Yu P., Xu X.B., Yu S.J., Inhibitory effect of sugarcane molasses extract on the formation of Nε- (carboxymethyl) lysine and Nε- (carboxyethyl) lysine, Food Chemistry, 221, 1, pp. 1145-1150, (2017)
  • [6] Mir I.A., Tiku A.B., Chemopreventive and therapeutic potential of`naringenin', a flavanone present in citrus fruits, Nutrition and Cancer, 67, 1, pp. 27-42, (2015)
  • [7] Cheng K.W., Zeng X., Tang Y.S., Et al., Inhibitory mechanism of naringenin against carcinogenic acrylamide formation and nonenzymatic browning in Maillard model reactions, Chemical Research in Toxicology, 22, 8, pp. 1483-1489, (2009)
  • [8] Li H., Zhu F., Chen H., Et al., 6-C- (E-phenylethenyl) -naringenin suppresses colorectal cancer growth by inhibit-ing cyclooxygenase-1, Cancer Research, 74, 1, pp. 243-252, (2014)
  • [9] Ma J., Peng X., Ng K.M., Et al., Impact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivatives, Food&Function, 3, pp. 178-186, (2012)
  • [10] Zhang X., Chen F., Wang M., Antioxidant and antiglycation activity of selected dietary polyphenols in a cookie model, Journal of Agricultural&Food Chemistry, 62, 7, pp. 1643-1648, (2014)
1234