title: Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels.
abstract: Chlorogenic acid (CGA) is a phenolic acid that ubiquitously exists in fruits. This work aims to investigate whether and how CGA influences HMF formation during heating fructose alone, or with an amino acid. The results showed that that CGA increased 5-hydroxymethylfurfural (HMF) formation. At pH 5.5 and 7.0, the addition of 5.0 μmol/ml CGA increased HMF formation by 49.4% and 25.2%, respectively when heating fructose alone, and by 9.0% and 16.7%, respectively when heating fructose with aspartic acid. CGA significantly increased HMF formation by promoting 3-deoxosone formation, and its conversion to HMF by inhibiting HMF elimination, especially in the Maillard reaction system. A comparison of the catalytic capacity of CGA with its six analogous compounds showed that both its di-hydroxyphenyl and carboxyl groups function in increasing HMF formation.
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Zhenhua
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Yueyu
authors.initials: Y
authors.lastname: Zou
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Taigang
authors.initials: T
authors.lastname: Wu
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Caihuan
authors.initials: C
authors.lastname: Huang
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Kehan
authors.initials: K
authors.lastname: Pei
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Guangwen
authors.initials: G
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Xiaohua
authors.initials: X
authors.lastname: Lin
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: baiweibin@163.com.
authors.forename: Weibin
authors.initials: W
authors.lastname: Bai
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: tosy@jnu.edu.cn.
authors.forename: Shiyi
authors.initials: S
authors.lastname: Ou
mesh_terms: D001224:Aspartic Acid / Q000737:chemistry*; D002726:Chlorogenic Acid / Q000737:chemistry*; D005632:Fructose / Q000737:chemistry*; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000737:chemistry; D006361:Heating
chemical_list: D005632:Fructose; D001224:Aspartic Acid; D002726:Chlorogenic Acid; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
keywords: 3-Deoxosone; Chlorogenic acid; HMF; Underlying mechanism