title: Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins.
abstract: This study had the objective of determining the effects of the addition of different ingredients and grape by-products (GP) to muffins on CML content. It was found that ingredients, such as salt, baking powder and protein-rich components, reduced CML from 50% to 86%. The use of all ingredients simultaneously caused the highest reduction in CML, suggesting synergistic effects in the muffin formula. Raw cane sugar produced higher amounts of CML than refined sucrose, probably due to metal-ion mediated degradation of fructoselysine. The CML content was correlated with the level of oleic acid at -0.829 and with the level of linoleic acid at 0.913. Muffins enriched with appropriate levels of GP (20%) showed a lowering of the CML level and no significant changes in the sensory profile. GP added to the model system with protein-rich ingredients resulted in the weakest inhibitory effects, probably due to the polyphenol-protein binding mechanism.
authors.affiliation: Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland. Electronic address: mildners@up.poznan.pl.
authors.forename: Sylwia
authors.initials: S
authors.lastname: Mildner-Szkudlarz
authors.affiliation: Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, Poland.
authors.forename: Aleksander
authors.initials: A
authors.lastname: Siger
authors.affiliation: Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland.
authors.forename: Artur
authors.initials: A
authors.lastname: Szwengiel
authors.affiliation: Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Bajerska
mesh_terms: D003296:Cooking; D005504:Food Analysis; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis; D009753:Nutritive Value; D027843:Vitis / Q000737:chemistry*
chemical_list: C048496:N(6)-carboxymethyllysine; D008239:Lysine
keywords: Advanced glycation end products (AGEs); Grape by-products; Muffins; N(ε)-(carboxymethyl)lysine (CML); Phenolic compounds