Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product

TY - JOUR

T1 - Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product

AU - Cui, Heping

AU - Wang, Ziyan

AU - Ma, Mengyu

AU - Hayat, Khizar

AU - Zhang, Qiang

AU - Xu, Yan

AU - Zhang, Xiaoming

AU - Ho, Chi Tang

N1 - Funding Information: The research was supported by the National Natural Science Foundation of China 32001821, the Natural Science Foundation of Jiangsu Province BK20200597, the China Postdoctoral Science Foundation 2020M671340, the National First-class Discipline Program of Food Science and Technology JUFSTR20180204, and the “Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”. Publisher Copyright: © 2021 American Chemical Society.

PY - 2021/9/1

Y1 - 2021/9/1

N2 - The Maillard reaction performed under a stepwise increase of temperature was applied for researching the inhibition of Maillard browning caused by ellagic acid. Ellagic acid was found effective for the inhibition of melanoidin formation in the xylose-glycine Maillard reaction but depended on its dosage and the point of time it was added in the reaction system. The lightest color of the Maillard reaction products was observed when ellagic acid was added at the 90th min, which was the point of time when the Amadori rearrangement product (ARP) developed the most. LC-ESI-MS/MS analysis results showed a significant tendency of the ellagic acid hydrolysis product to react with the predominant intermediate ARP to yield an adduct. The adduct stabilized the ARP and delayed its decomposition and inhibited the downstream reactions toward browning. After the ARP was depleted, ellagic acid also showed an effect on scavenging some short-chain dicarbonyls which contributed to the inhibition of Maillard browning.

AB - The Maillard reaction performed under a stepwise increase of temperature was applied for researching the inhibition of Maillard browning caused by ellagic acid. Ellagic acid was found effective for the inhibition of melanoidin formation in the xylose-glycine Maillard reaction but depended on its dosage and the point of time it was added in the reaction system. The lightest color of the Maillard reaction products was observed when ellagic acid was added at the 90th min, which was the point of time when the Amadori rearrangement product (ARP) developed the most. LC-ESI-MS/MS analysis results showed a significant tendency of the ellagic acid hydrolysis product to react with the predominant intermediate ARP to yield an adduct. The adduct stabilized the ARP and delayed its decomposition and inhibited the downstream reactions toward browning. After the ARP was depleted, ellagic acid also showed an effect on scavenging some short-chain dicarbonyls which contributed to the inhibition of Maillard browning.

KW - Amadori rearrangement products

KW - Maillard reaction

KW - adducts

KW - ellagic acid

KW - nonenzymatic browning inhibition

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U2 - 10.1021/acs.jafc.1c03481

DO - 10.1021/acs.jafc.1c03481

M3 - Article

C2 - 34427083

SN - 0021-8561

VL - 69

SP - 9924

EP - 9933

JO - Journal of agricultural and food chemistry

JF - Journal of agricultural and food chemistry

IS - 34

ER -