Abstract:

In the present study, the inhibitory effect of lotus seedpod procyanidin oligomers (LSOPC) on the formation of
advanced glycation end products (AGEs) was explored in simulated systems consisting of α-lactose, L-lysine, and either
oleic acid, linoleic acid or linolenic acid at various conditions of reaction temperature and time, and LSOPC concentration
using fluorescence spectrophotometry and electronic nose technology. The results showed that the inhibitory effect of
LSOPC on the formation of AGEs was greatly affected by reaction temperature and time. Higher LSOPC concentration
could result in increased inhibitory rate of LSOPC on AGEs formation, and the increase of inhibitory rate was faster at low
temperature when compared with high temperature. LSOPC had different impacts on odors generated in three simulated
systems under different reaction conditions through fingerprint analysis combined with electronic nose technology. At
low temperature (100 ℃), the odors formed in each system had no significant difference, while the results showed a big
difference at 180 ℃. Thus, LSOPC have a certain inhibitory effect on the formation of AGEs in a dose-dependent manner
which is highly correlated with heating temperature and time, and fatty acids.

Key words: lotus seedpod procyanidin oligomers (LSOPC), inhibitory effect, fluorescence intensity, electronic nose