title: Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry.
abstract: Response surface methodology (RSM) was utilized to investigate the dose-response relationships of a phenolic mixture (catechin, genistein and daidzein) as a pre-thermal processing technique to reduce reactive carbonyl species (RCSs; glyoxal, methylglyoxal and 3-deoxyglucosone) in ultra-high temperature (UHT) bovine milk. A modified derivatization technique for RCSs was developed to overcome quantitative error caused by interference from the phenolic compounds. For the statistical analysis, a Box-Behnken 3-factor (catechin, genistein and daidzein) 3-level (0.17, 0.645 and 1.12 mM) design was employed. In general, all phenolic mixtures were able to reduce RCSs in UHT milk; some compositions reported RCSs levels at or below levels reported in pasteurized milk. Predictive models with no significant lack of fit (p > 0.05), high R(2)-values (0.886-0.979) and good predictive power were developed. ANOVA analysis of the glyoxal levels indicated that only linear effects of each phenolic compound had a significant effect (p < 0.05) meaning that no significant interactions between the different phenolic compounds influenced glyoxal levels. Linear, cross product and quadratic effects of factors were reported (p < 0.05) for methylglyoxal, indicating more complicated interactions between the phenolic compounds. Both linear and quadratic effects were also reported (p < 0.05) for 3-deoxyglucosone. Overall, based on canonical analysis, catechin seemed to be the most influential factor for the reduction of RCSs in UHT milk. In summary, RSM provided a basis to understand phenolic structure-reactivity and to optimize the composition of a tertiary mixture of phenolic compounds for reduction of RCSs in UHT milk.
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota, 145 Food Science and Nutrition Building, 1334 Eckles Avenue, Saint Paul, MN 55108, USA.
authors.forename: Smaro
authors.initials: S
authors.lastname: Kokkinidou
authors.forename: Devin G
authors.initials: DG
authors.lastname: Peterson
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D003847:Deoxyglucose / Q000031:analogs & derivatives* / Q000737:chemistry; D005503:Food Additives / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D017127:Glycation End Products, Advanced / Q000737:chemistry; D006037:Glyoxal / Q000737:chemistry*; D006358:Hot Temperature; D008892:Milk / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D011765:Pyruvaldehyde / Q000737:chemistry*
chemical_list: D005503:Food Additives; D017127:Glycation End Products, Advanced; D010636:Phenols; D006037:Glyoxal; D011765:Pyruvaldehyde; D003847:Deoxyglucose; C016350:3-deoxyglucosone