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Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds

Title
Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds
Authors
Lee, Sang MiZheng, Li WeiJung, YoungaeHwang, Geum-SookKim, Young-Suk
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopus; 이상미scopus
Issue Date
2020
Journal Title
FOOD CHEMISTRY
ISSN
0308-8146JCR Link

1873-7072JCR Link
Citation
FOOD CHEMISTRY vol. 312
Keywords
Furanalpha-DicarbonylsGlyoxalMethylglyoxalHydroxycinnamic acids
Publisher
ELSEVIER SCI LTD
Indexed
SCI; SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing alpha-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS containing GO, which was 59.76 mu g/L, was reduced by the addition of CFA and CGA to 48.31 mu g/L and 41.38 mu g/ L, respectively; similarly, the furan concentration in model system containing MGO was 45.79 mu g/L, and this decreased to 35.41 mu g/L (by CFA) and 32.65 mu g/L (by CGA), respectively. In addition, the effects of hydroxycinnamic acids on the trapping of GO and MGO were determined. CFA and CGA greatly reduced the concentration of GO to 303.51 mu g/L and 267.80 mu g/L, respectively (compared to 515.79 mu g/L in the control), whereas that of MGO was decreased to 207.01 mu g/L and 219.14 mu g/L (compared to 417.14 mu g/L in the control). The trapping of alpha-dicarbonyls such as GO and MGO by CFA and CGA could be closely related to furan reduction in CCMS.
DOI
10.1016/j.foodchem.2019.126085
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엘텍공과대학 > 식품공학전공 > Journal papers
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