title: Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion.
abstract: α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all samples, and hydroxypyruvaldehyde and 5-hydroxypentane-2,3-dione in barley and soy. Cis and trans 3,4-dideoxyglucosone-3-ene (3,4-DGE) isomers and 4-glucosyl-5,6-dihydroxy-2-oxohexanal (4-G,3-DG) were found only in barley, and 3,4-DGE only in soy sauce with molasses. GO, MGO, and DA were quantified. Findings indicate that i) α-DC profiles depend on the food matrix and any technological treatments applied; ii) α-DC quantitation by HPLC requires matrix-specific, validated methods; iii) GO and MGO were the most abundant α-DCs; and iv) barley coffee was the matrix richest in α-DCs both qualitatively and quantitatively. In vitro simulated digestion reduced (coffee) or strongly increased (barley, soy sauce) free α-DC content. These findings suggest that α-DC bioavailability could actually depend not on food content but rather on reactions occurring during digestion.
authors.affiliation: Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy. Electronic address: adele.papetti@unipv.it.
authors.forename: Adele
authors.initials: A
authors.lastname: Papetti
authors.affiliation: Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy. Electronic address: dora.mascherpa@unipv.it.
authors.forename: Dora
authors.initials: D
authors.lastname: Mascherpa
authors.affiliation: Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy. Electronic address: gabriella.gazzani@unipv.it.
authors.forename: Gabriella
authors.initials: G
authors.lastname: Gazzani
mesh_terms: D002851:Chromatography, High Pressure Liquid; D040503:Coffea / Q000737:chemistry / Q000378:metabolism*; D003069:Coffee / Q000737:chemistry / Q000378:metabolism*; D003296:Cooking; D003847:Deoxyglucose / Q000031:analogs & derivatives* / Q000737:chemistry / Q000378:metabolism; D003931:Diacetyl / Q000737:chemistry / Q000378:metabolism; D004063:Digestion; D006037:Glyoxal / Q000737:chemistry / Q000378:metabolism*; D001467:Hordeum / Q000737:chemistry / Q000378:metabolism*; D006358:Hot Temperature; D006801:Humans; D008954:Models, Biological; D011765:Pyruvaldehyde / Q000031:analogs & derivatives / Q000737:chemistry / Q000378:metabolism*; D045730:Soy Foods / Q000032:analysis*
chemical_list: D003069:Coffee; D006037:Glyoxal; D011765:Pyruvaldehyde; C017417:hydroxypyruvaldehyde; D003847:Deoxyglucose; C016350:3-deoxyglucosone; D003931:Diacetyl
keywords: 1,2-Dicarbonyl compounds; Barley coffee; Coffee; Diacetyl; Glyoxal; In vitro digestion process; Methylglyoxal; RP-HPLC–DAD; RP-HPLC–ESI–MS/MS; Soy sauce