Antioxidants in volatile Mail lard reaction products: Identification and interaction

	Antioxidants in volatile Mail lard reaction products: Identification and interaction
	Yu, Xiangying 1,2; Zhao, Mingyue 2; Liu, Fei 2; Zeng, Shitong 2; Hu, Jun 2
刊名	lwt-food science and technology
	2013-09-01
卷号	53 期号:1 页码:22-28
关键词	Antioxidant Volatile Maillard reaction products (MRPs) 2 2 2-Hydroxy-3-methyl-2-cyclopenten-1-one (CP) 5-Dimethyl-4-hydroxy-3(2H)furanone (DMHF) 3-Dihydro-3 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP)
英文摘要	a practical approach for identifying antioxidants from volatile mrps was developed based on the comparison of volatile mrps before and after their reaction with dpph radical by gc ms analysis. using the approach, 2,5-dimethyl-4-hydroxy-3(2h)furanone (dmhf) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4h-pyran-4-one (ddmp) were identified as the contributors to the antioxidant activity of volatile mrps from glc-his system while dmhf, 2-hydroxy-3-methyl-2-cyclopenten-1-one (cp) and 3-acetyl-1,6-dimethyl-2,4(1h,3h)pyridinedione (admp) as the contributors to the antioxidant activity of volatile mrps from glc-tyr system. to test the effectiveness of the approach, seven compounds (dmhf, ddmp, cp, 2-furanmethanol, furfural, 2-methylpyrazine, 2-acetylpyrrole) were investigated individually for their dpph radical scavenging activity, abts radical scavenging activity and reducing power by uv-vis analysis, which further confirmed the antioxidant activity of dmhf, ddmp and cp. thus, the approach could be used to identify antioxidants from other volatile mixture. besides, the interaction analysis denied the existence of the synergistic effect between each two compounds from above seven compounds. (c) 2013 elsevier ltd. all rights reserved.
WOS标题词	science & technology ; life sciences & biomedicine
类目[WOS]	food science & technology
研究领域[WOS]	food science & technology
关键词[WOS]	model systems ; heterocyclic-compounds ; chemical-properties ; heating glucose ; brewed coffee ; oxidation ; ph
收录类别	SCI
语种	英语
WOS记录号	WOS:000318826500004
公开日期	2015-11-10
内容类型	期刊论文
源URL	[http://159.226.238.44/handle/321008/137920]
专题	大连化学物理研究所_中国科学院大连化学物理研究所
作者单位	1.Chinese Acad Sci, Dalian Inst Chem Phys, CAS Key Lab Separat Sci Analyt Chem, Dalian, Peoples R China 2.Zhengzhou Tobacco Res Inst CNTC, Zhengzhou 450001, Peoples R China
推荐引用方式 GB/T 7714	Yu, Xiangying,Zhao, Mingyue,Liu, Fei,et al. Antioxidants in volatile Mail lard reaction products: Identification and interaction[J]. lwt-food science and technology,2013,53(1):22-28.
APA	Yu, Xiangying,Zhao, Mingyue,Liu, Fei,Zeng, Shitong,&Hu, Jun.(2013).Antioxidants in volatile Mail lard reaction products: Identification and interaction.lwt-food science and technology,53(1),22-28.
MLA	Yu, Xiangying,et al."Antioxidants in volatile Mail lard reaction products: Identification and interaction".lwt-food science and technology 53.1(2013):22-28.