Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination.
This research was aimed to investigate why chlorogenic acid, presents at high concentrations in some food raw material, influences acrylamide formation. In the asparagine/glucose Maillard reaction system (pH=6.8), addition of chlorogenic acid significantly increased acrylamide formation and inhibited its elimination. In contrast, the quinone derivative of chlorogenic acid decreased acrylamide formation. Three mechanisms may be involved for increasing acrylamide formation by chlorogenic acid. Firstly, it increased the formation of HMF, which acts as a more efficient precursor than glucose to form acrylamide. Secondly, it decreased activation energy for conversion of 3-aminopropionamide (3-APA) to acrylamide (from 173.2 to 136.6kJ/mol), and enhances deamination from 3-APA. And thirdly, it prevented attack of the produced acrylamide from free radicals by keeping high redox potential during the Maillard reaction.
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Yun
Y
Cai
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Zhenhua
Z
Zhang
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Shanshan
S
Jiang
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Miao
M
Yu
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Caihuan
C
Huang
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Ruixia
R
Qiu
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Yueyu
Y
Zou
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Qirui
Q
Zhang
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: tosy@jnu.edu.cn.
Shiyi
S
Ou
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Hua
H
Zhou
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Yong
Y
Wang
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Weibing
W
Bai
Department of Chemistry, Jinan University, Guangzhou 510632, China.
Yiqun
Y
Li
D020106:Acrylamide / Q000032:analysis / Q000737:chemistry*; D002726:Chlorogenic Acid / Q000737:chemistry*; D003641:Deamination; D047309:Flavones / Q000737:chemistry*; D005506:Food Contamination; D015416:Maillard Reaction; D008956:Models, Chemical; D010084:Oxidation-Reduction; D011809:Quinones / Q000737:chemistry; D015091:beta-Alanine / Q000031:analogs & derivatives* / Q000737:chemistry
C501187:5,6,2',3',5',6'-hexamethoxyflavone; D047309:Flavones; D011809:Quinones; D015091:beta-Alanine; D020106:Acrylamide; D002726:Chlorogenic Acid; C012731:beta-alanine amide
3-Aminopropionamide; Acrylamide; Chlorogenic acid; HMF