The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal

Research output: Contribution to journalJournal articlepeer-review

Standard

The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal. / Zhu, Hongkai; Poojary, Mahesha M.; Andersen, Mogens L.; Lund, Marianne N.

In: Food Chemistry, Vol. 319, 126500, 2020.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Zhu, H, Poojary, MM, Andersen, ML & Lund, MN 2020, 'The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal', Food Chemistry, vol. 319, 126500. https://doi.org/10.1016/j.foodchem.2020.126500

APA

Zhu, H., Poojary, M. M., Andersen, M. L., & Lund, M. N. (2020). The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal. Food Chemistry, 319, [126500]. https://doi.org/10.1016/j.foodchem.2020.126500

Vancouver

Zhu H, Poojary MM, Andersen ML, Lund MN. The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal. Food Chemistry. 2020;319. 126500. https://doi.org/10.1016/j.foodchem.2020.126500

Author

Zhu, Hongkai ; Poojary, Mahesha M. ; Andersen, Mogens L. ; Lund, Marianne N. / The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal. In: Food Chemistry. 2020 ; Vol. 319.

Bibtex

@article{36e3338dfd2a4c0ca4325eaef863f45a,
title = "The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal",
abstract = "Reaction kinetics for the reactions between four polyphenols (trans-resveratrol, apigenin, kaempferol and fisetin) and methylglyoxal (MGO) were determined at pH 7.4 and 37 °C, and the effect of functional groups of polyphenols on MGO trapping ability was examined. Reaction products of polyphenols with MGO were characterized by HPLC-MS/MS. The apparent second order rate constants for the reaction of MGO with trans-resveratrol, apigenin, kaempferol and fisetin were (2.7 ± 0.2) × 10−2 M−1 s−1, (4.4 ± 0.4) × 10−3 M−1 s−1, (6.3 ± 0.2) × 10−2 M−1 s−1, and (3.6 ± 0.1) × 10−3 M−1 s−1, respectively. The rate constants were used to evaluate the possible competition between MGO with nucleophilic sites on proteins and polyphenols at concentrations relevant to UHT milk. Combining this information with solubility and flavour of the polyphenols, it was concluded that kaempferol could effectively trap MGO and hereby inhibit Maillard reactions in UHT milk.",
keywords = "Kinetic simulation, Maillard reaction, Methylglyoxal, Molecular structure, Polyphenols, Reaction kinetics, UHT milk, α-Dicarbonyls",
author = "Hongkai Zhu and Poojary, {Mahesha M.} and Andersen, {Mogens L.} and Lund, {Marianne N.}",
year = "2020",
doi = "10.1016/j.foodchem.2020.126500",
language = "English",
volume = "319",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal

AU - Zhu, Hongkai

AU - Poojary, Mahesha M.

AU - Andersen, Mogens L.

AU - Lund, Marianne N.

PY - 2020

Y1 - 2020

N2 - Reaction kinetics for the reactions between four polyphenols (trans-resveratrol, apigenin, kaempferol and fisetin) and methylglyoxal (MGO) were determined at pH 7.4 and 37 °C, and the effect of functional groups of polyphenols on MGO trapping ability was examined. Reaction products of polyphenols with MGO were characterized by HPLC-MS/MS. The apparent second order rate constants for the reaction of MGO with trans-resveratrol, apigenin, kaempferol and fisetin were (2.7 ± 0.2) × 10−2 M−1 s−1, (4.4 ± 0.4) × 10−3 M−1 s−1, (6.3 ± 0.2) × 10−2 M−1 s−1, and (3.6 ± 0.1) × 10−3 M−1 s−1, respectively. The rate constants were used to evaluate the possible competition between MGO with nucleophilic sites on proteins and polyphenols at concentrations relevant to UHT milk. Combining this information with solubility and flavour of the polyphenols, it was concluded that kaempferol could effectively trap MGO and hereby inhibit Maillard reactions in UHT milk.

AB - Reaction kinetics for the reactions between four polyphenols (trans-resveratrol, apigenin, kaempferol and fisetin) and methylglyoxal (MGO) were determined at pH 7.4 and 37 °C, and the effect of functional groups of polyphenols on MGO trapping ability was examined. Reaction products of polyphenols with MGO were characterized by HPLC-MS/MS. The apparent second order rate constants for the reaction of MGO with trans-resveratrol, apigenin, kaempferol and fisetin were (2.7 ± 0.2) × 10−2 M−1 s−1, (4.4 ± 0.4) × 10−3 M−1 s−1, (6.3 ± 0.2) × 10−2 M−1 s−1, and (3.6 ± 0.1) × 10−3 M−1 s−1, respectively. The rate constants were used to evaluate the possible competition between MGO with nucleophilic sites on proteins and polyphenols at concentrations relevant to UHT milk. Combining this information with solubility and flavour of the polyphenols, it was concluded that kaempferol could effectively trap MGO and hereby inhibit Maillard reactions in UHT milk.

KW - Kinetic simulation

KW - Maillard reaction

KW - Methylglyoxal

KW - Molecular structure

KW - Polyphenols

KW - Reaction kinetics

KW - UHT milk

KW - α-Dicarbonyls

U2 - 10.1016/j.foodchem.2020.126500

DO - 10.1016/j.foodchem.2020.126500

M3 - Journal article

C2 - 32146288

AN - SCOPUS:85080955157

VL - 319

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 126500

ER -

ID: 238743482