Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.
The antiglycative activity of hydroxytyrosol (HT) and olive leaf extract (OLE) was investigated in wheat-flour biscuits. Quercetin (QE) and gallic acid (GA) were used as reference of antiglycative activity of phenolic compounds. HT, OLE, QE and GA were added in the range of 0.25-0.75% (w/w). Samples were compared against a control recipe baked at 180°C/20min. HT biscuit was able to inhibit efficiently the formation of hydroxymethylfurfural (HMF) and 3-deoxyglucosone (3-DG), as well as reduced the formation of overall free fluorescent AGEs and pentosidine. The inhibition of the 3-DG and HMF formation was directly and significantly correlated under controlled baking conditions. However, samples formulated with OLE exerted similar antiglycative capacity against pentosidine and Nε-carboxyethyl-lysine, although the amount of HT in the biscuit was 100-fold lower than the biscuit formulated with HT. Methylglyoxal, 3-DG, and glyoxal were the predominant 1,2-dicarbonyl compounds after baking but only 3-DG was significantly reduced by HT.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Marta
M
Navarro
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain. Electronic address: fjmorales@ictan.csic.es.
Francisco J
FJ
Morales
D001120:Arginine / Q000031:analogs & derivatives / Q000032:analysis / Q000037:antagonists & inhibitors; D002853:Chromatography, Liquid; D003847:Deoxyglucose / Q000031:analogs & derivatives / Q000032:analysis / Q000037:antagonists & inhibitors; D005433:Flour / Q000032:analysis; D005511:Food Handling; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis / Q000037:antagonists & inhibitors; D005707:Gallic Acid / Q000494:pharmacology; D017127:Glycation End Products, Advanced / Q000032:analysis / Q000037:antagonists & inhibitors; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis / Q000037:antagonists & inhibitors; D015416:Maillard Reaction / Q000187:drug effects; D031658:Olea / Q000737:chemistry; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000494:pharmacology; D010936:Plant Extracts / Q000494:pharmacology*; D018515:Plant Leaves / Q000737:chemistry*; D011765:Pyruvaldehyde / Q000032:analysis / Q000037:antagonists & inhibitors; D011794:Quercetin / Q000494:pharmacology; D053719:Tandem Mass Spectrometry; D014908:Triticum / Q000737:chemistry
D017127:Glycation End Products, Advanced; C000612723:N(6)-carboxyethyllysine; D010936:Plant Extracts; C005975:3,4-dihydroxyphenylethanol; D005707:Gallic Acid; C008046:5-hydroxymethylfurfural; D011765:Pyruvaldehyde; D001120:Arginine; D003847:Deoxyglucose; D011794:Quercetin; C062187:pentosidine; D005662:Furaldehyde; C016350:3-deoxyglucosone; D008239:Lysine; D010626:Phenylethyl Alcohol
1,2-dicarbonyl compounds; 3-deoxyglucosone (PubChem CID: 114839); Antiglycative activity; Dietary advanced glycation endproducts; Gallic acid (PubChem CID: 370); Glyoxal (PubChem CID: 7860); Hydroxymethylfurfural; Hydroxymethylfurfural (PubChem CID: 237332); Hydroxytyrosol; Maillard reaction; Methylglyoxal (PubChem CID: 880); N(ε)-carboxyethyl-lysine (PubChem CID: 23400779); N(ε)-carboxymethyl-lysine (PubChem CID: 123800); Olive leaf; Quercetin (PubChem CID: 5280343)