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Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds
- Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds
- Lee, Sang Mi; Zheng, Li Wei; Jung, Youngae; Hwang, Geum-Sook; Kim, Young-Suk
- Ewha Authors
- 김영석; 이상미
- SCOPUS Author ID
- 김영석; 이상미
- Issue Date
- Journal Title
- FOOD CHEMISTRY
- FOOD CHEMISTRY vol. 312
- Furan; alpha-Dicarbonyls; Glyoxal; Methylglyoxal; Hydroxycinnamic acids
- ELSEVIER SCI LTD
- SCI; SCIE; SCOPUS
- Document Type
- 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.
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