Effects of p-Coumaric Acid and Chlorogenic Acid on Formation of 5-Hydroxymethylfurfural in Different Maillard Reaction Systems

Abstract

Abstract: The effects of p-coumaric acid and chlorogenic acid on the formation of 5-hydroxymethylfurfural (5-HMF) was investigated in the Maillard reaction models of glucose with glutamate, lysine, glycine, and cysteine respectively. The results showed that the production of 5-HMF in different amino acid-glucose reaction systems decreased in the order: glutamate, lysine, glycine and cysteine. Both phenolic acids played a dual role of inhibition and promotion in the formation of 5-HMF in Maillard reaction systems. Various concentrations of phenolic acids had different effects on the formation of 5-HMF and constant concentrations in different Maillard reaction systems also revealed different effects on the formation of 5-HMF.

Key words: 5-hydroxymethylfurfural, p-coumaric acid, chlorogenic acid, Maillard reaction

CLC Number:

TS201.2

References

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