title: Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
abstract: The influence of the polyphenolic compound epicatechin on Maillard chemistry was investigated under simulated roast conditions (10% moisture at 220 degrees C for 10 min). Quantitative gas chromatography (GC) analysis indicated that the addition of epicatechin to glucose or fructose/glycine model systems significantly reduced the generation of hydroxyacetone, 2-methylpyrazine, 2,3,5-trimethylpyrazine, furfural, 2-acetylfuran, 5-methylfurfural, 2(5H)-furanone, 2-acetylpyrrole, and furfuryl alcohol. These analytes were reported to be primarily generated from intact C2, C3, C4, C5, and C6 sugar fragments based on gas chromatography/mass spectrometry quantitative isotopomeric analysis of a 1:1 13C6:12C6 hexose sugar/glycine model system. Liquid chromatography/mass spectrometry qualitative isotopomeric analysis of a 1:1 13C6:12C6 hexose sugar/glycine/epicatechin model systems confirmed epicatechin reacted with Maillard reactants in the model systems; two main reaction products were reported, epicatechin-C5 and -C6 sugar fragment adducts. In addition, LC/MS analysis of a model system consisting of only 3-deoxy-2-hexosulose and epicatechin identified 3-deoxy-2-hexosulose as a precursor of the epicatechin-C5 and -C6 sugar fragment adducts reaction products. These results imply that epicatechin quenched 3-deoxy-2-hexosulose (a key source C6 to C1 sugar fragments) and consequently inhibited Maillard product formation.
authors.affiliation: Department of Food Science, 327 Food Science Building, The Pennsylvania State University, University Park, Pennsylvania 16802-2504, USA.
authors.forename: Vandana M
authors.initials: VM
authors.lastname: Totlani
authors.forename: Devin G
authors.initials: DG
authors.lastname: Peterson
mesh_terms: D002392:Catechin / Q000737:chemistry*; D002849:Chromatography, Gas; D002853:Chromatography, Liquid; D005632:Fructose / Q000737:chemistry; D005947:Glucose / Q000737:chemistry; D005998:Glycine / Q000737:chemistry; D015416:Maillard Reaction; D013058:Mass Spectrometry; D008956:Models, Chemical; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D005632:Fructose; D002392:Catechin; D005947:Glucose; D005998:Glycine