Fructosylglycine assembles into melanoidin with more glycine than glucose while heating DOI
Ghassan Faisal Mohsin, Andrea Hornemann, Franz‐Josef Schmitt

et al.

Research Square (Research Square), Journal Year: 2025, Volume and Issue: unknown

Published: April 24, 2025

Abstract In this study, melanoidins formed from fructosylglycine and heated mixtures of glycine glucose were analyzed compared using spectroscopic techniques including UV/Vis, FTIR, EPR, NMR, as well elemental analysis (EA). EA revealed that melanoidin incorporates a higher proportion to produced through the direct reaction under heating. FTIR spectra identified carbonyl or carboxyl groups with distinct bands at ~ 1749–1759 cm⁻¹, contributing extended π-electron system observed 170–200 ppm in NMR spectra. EPR measurements demonstrated abundance unpaired electrons fructosylglycine-derived melanoidin. The data indicated backbones contain greater number conjugated π bonds. Therefore, we conclude skeleton synthesized includes more amino acid residues, owing enhanced activation nitrogen secondary amine primary glycine. results further reveal positive correlation between absorbance spectra, size their system, antioxidant activity. These findings suggest nucleophilic attack glycine’s group on glucose’s is facilitated amines, indicating potential pathway enhance formation by incorporating amines during food processing.

Language: Английский

Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction DOI Creative Commons

Blanca Martínez-Inda,

Nerea Jiménez‐Moreno,

Irene Esparza

et al.

Antioxidants, Journal Year: 2025, Volume and Issue: 14(1), P. 42 - 42

Published: Jan. 1, 2025

Cocoa and coffee are two of the world's most important crops. Therefore, their by-products generated in large quantities. This work proposes a simple method for valorization these residues by obtaining phenolic compounds melanoidins solid-liquid extraction using different hydroalcoholic solutions as extracting solvents (0, 25, 50, 75, 100% ethanol). Extracts both presented highest antioxidant capacity total melanoidin content when 50-75% ethanol solvent. Among all extracts, those obtained from spent grounds at 75% showed concentrations (13.5 ± 1.3 mmol gallic acid equivalents/g dry matter) (244.4 20.1 mg/g matter). Moreover, sun protection factor values extracts with 50 solvent (7.8 0.9 8.5 0.7, respectively) potential use cosmetic sector. The identified were acids, them found higher concentration lower percentages (0-25%). Protocatechuic was abundant cocoa ranging 18.49 2.29 to 235.35 5.55 µg/g matter, followed 4-hydroxybenzoic acid, (-)-epicatechin (+)-catechin. Esculetin which had not been reported date residues. In summary, an seems good strategy obtain rich food melanoidins, such by-products. high makes great interest nutraceutical industries.

Language: Английский

Citations

2
Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing DOI Creative Commons
Sali Muriqi, Libor Červenka, Lenka Česlová

et al.

Food Technology and Biotechnology, Journal Year: 2025, Volume and Issue: 63(1), P. 1 - 1

Published: Feb. 27, 2025

Cascara, the dried husk of coffee cherries, has attracted attention as a potential beverage due to its unique flavour profile and health benefits. Traditionally, cascara is prepared using hot brewing methods. However, recent interest in cold methods led research on how temperature affects functional properties beverages. Colour (CIE L*a*b*), total dissolved solids titratable acidity were determined beverages at 5, 10, 15 20 °C. The concentration phenols flavonoids, well antioxidant evaluated spectrophotometric Caffeine, chlorogenic acid melanoidins quantified by HPLC. mineral composition was inductively coupled plasma mass spectrometry (ICP-MS). results compared with hot-brewed beverage. Cold resulted significantly higher concentrations phenolic compounds, expressed gallic equivalents (ranging from 309 354 mg/L), quercetin (11.8-13.6 caffeine (123-136 mg/L) than sample (p<0.05). Temperature had noticeable effect most variables, although appeared be random. In particular, (p<0.01) copper (p<0.001) highest °C decreased decreasing temperature. Multivariate analysis showed that minerals (As, Co, Mn, Sn, Mg Ca), hue contributed first principal component, which mainly differentiated sample. Antioxidant-related Se second facilitated separation samples brewed 5 To our knowledge, this study suggest produced method. Experimental evidence supports existence direct proportionality between

Language: Английский

Citations

0
Melanoidins from stir-frying Atractylodes Macrocephala: Structural characterization, molecular weight distribution, and polyphenol delivery mechanism DOI
Wei Li, Yajie Zhang, Xiaoxiao Wang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144238 - 144238

Published: April 1, 2025

Language: Английский

Citations

0
Fructosylglycine assembles into melanoidin with more glycine than glucose while heating DOI
Ghassan Faisal Mohsin, Andrea Hornemann, Franz‐Josef Schmitt

et al.

Research Square (Research Square), Journal Year: 2025, Volume and Issue: unknown

Published: April 24, 2025

Abstract In this study, melanoidins formed from fructosylglycine and heated mixtures of glycine glucose were analyzed compared using spectroscopic techniques including UV/Vis, FTIR, EPR, NMR, as well elemental analysis (EA). EA revealed that melanoidin incorporates a higher proportion to produced through the direct reaction under heating. FTIR spectra identified carbonyl or carboxyl groups with distinct bands at ~ 1749–1759 cm⁻¹, contributing extended π-electron system observed 170–200 ppm in NMR spectra. EPR measurements demonstrated abundance unpaired electrons fructosylglycine-derived melanoidin. The data indicated backbones contain greater number conjugated π bonds. Therefore, we conclude skeleton synthesized includes more amino acid residues, owing enhanced activation nitrogen secondary amine primary glycine. results further reveal positive correlation between absorbance spectra, size their system, antioxidant activity. These findings suggest nucleophilic attack glycine’s group on glucose’s is facilitated amines, indicating potential pathway enhance formation by incorporating amines during food processing.

Language: Английский

Citations

0