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Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction

Author:
Yu, Xiaohong, Cui, Heping, Hayat, Khizar, Hussain, Shahzad, Jia, Chengsheng, Zhang, Song-Lin, Tahir, Muhammad Usman, Zhang, Xiaoming, Ho, Chi-Tang
Source:
Journal of agricultural and food chemistry 2019 v.67 no.12 pp. 3412-3422
ISSN:
1520-5118
Subject:
Maillard reaction products, alanine, epigallocatechin gallate, temperature, xylose
Abstract:
The formation conditions of the Amadori compound (ARP) N-(1-deoxy-d-xylulos-1-yl)-alanine were determined in an aqueous Maillard reaction between l-alanine and d-xylose under a two-step temperature rising process with (−)-epigallocatechin gallate (EGCG) as an indicator followed by browning intensity detection of the final Maillard reaction products (MRPs). To clarify the mechanism of EGCG indication on the ARP formation, the change in the concentration of some key products generated during the Maillard reaction with EGCG addition was investigated. Results showed an inhibition effect of EGCG on the browning precursor formation through the generation of ARP-EGCG adducts and deoxyosone-EGCG adducts, which was proposed as an important pathway to inhibit browning during the Maillard reaction and to indicate ARP formation.
Agid:
6349728