Induction of Antioxidant Capacity and Hydroxymethylfurfural Content Variations by Modifications of Cooked Fruit Processing.
Journal Title: Journal of Antioxidant Activity - Year 2014, Vol 1, Issue 1
Abstract
Liège syrup is a Belgian traditional cooked fruit foodstuff, produced mainly from apples and pears. The process includes several hours of heating at high temperature during which complex chemical reactions occur, such as Maillard condensation between reducing sugars and amino acids. Aiming at understanding the modifications of the fruit juices during heating, different parameters were monitored throughout the process. It was shown that hydoxymethylfurfural was formed during the first step of concentration by heating. At the end of the process, hydroxymethylfurfural had totally disappeared and the deep brown color of the product suggested that this compound was transformed into melanoidins. A parallel increase in antioxidant capacity was also observed. To determine optimal conditions to reach high melanoidin content and high antioxidant capacity, different in vitro model systems were compared. It was shown that different combinations of an amino acid with glucose or fructose led to different levels of hydroxymethyfurfural, of melanoidins and antioxidant capacity. After heating of apple or pear puree, an increase of the antioxidant capacity and the hydroxymethylfurfural and melanoidin contents was observed when the heating time was doubled. An increase of the pH from 5 to 9 in apple marmalade’s also induced an increase in antioxidant capacity and in hydroxymethylfurfural and melanoidins. However it was not the case in pear marmalade where only the increase in antioxidant capacity was observed. These results suggest that some parameters of the processing could be modified to improve the health-promoting effect of this traditional food (antioxidant properties and composition in hydroxymethylfurfural and melanoidins). The main factors affecting the quality of the final product were the cooking times, the temperature, the pH, the addition of reducing sugars or amino acids.
Authors and Affiliations
Claire Kevers, François Brack, Joël Pincemail, Jean Michel Cloes, Jacques Dommes
Keywords
Related Articles
- EP ID EP425969
- DOI 10.14302/issn.2471-2140.jaa-15-797
- Views 168
- Downloads 0
Anti-Oxidant Phytochemicals as Potential Treatments for Age-Related Macular Degeneration
Age-related macular degeneration (AMD) is responsible for a substantial proportion of severe visual impairment and blindness in people over 50 years of age. Current treatments for AMD are not effective in all patients an...
Comparison of Two Analytical Methods used for the Measurement of Total Antioxidant Status
Background: Antioxidants play an important role in maintenance of human health and prevention of disease. Effective supplementation of antioxidants requires laboratory monitoring of antioxidant status. An understanding o...
Radical-Scavenging and Anti-Oxidative Activities of TBN in Cell-Free System and Murine H9c2 Cardiomyoblast Cells
Reactive oxygen species (ROS) and reactive nitrogen species are believed to be one of the most important culprits in the pathogenesis of cardio/cerebrovascular diseases. Intensive researches have been conducted to target...
The Antioxidant and Hepatoprotective Activities of Two Tea Polysaccharides
In the present study, we investigated the chemical compositions, in vitro antioxidant and in vivo hepatoprotective activities of two tea polysaccharides (TPS), which were extracted from two different tea cultivars, Yings...
The Assessment of Alchornea Cordifolia Activity in Aflatoxicosis Reduction in Rat.
Introduction: Aflatoxins are cytotoxic andserve as one of the key risk factors of hepatocellular carcinoma. Currently, plants and extract are widely used as potential scavenging substances for the detoxification of myco...