Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model
Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model
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DOI：
10.1016/j.foodchem.2016.09.039
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发表时间：
2017-02-15
期刊：
影响因子：
8.8
通讯作者：
Morales, Francisco J.
中科院分区：
文献类型：
--
作者：
Navarro, Marta;Morales, Francisco J.
研究了羟基酪醇（HT）和橄榄叶提取物（OLE）在小麦饼干中的抗过敏活性。以槲皮素（QE）和没食子酸（GA）作为酚类化合物抗肿瘤活性的对照品。以0.25-0.75%（w/w）的范围添加HT、OLE、QE和GA。样品进行了比较，对照配方烘烤在180摄氏度/20分钟。HT饼干能够有效地抑制羟甲基糠醛（HMF）和3-脱氧葡萄糖醛酮（3-DG）的形成，以及减少形成的整体游离荧光AGEs和戊糖苷。3-DG和HMF形成的抑制在受控烘烤条件下直接且显著相关。然而，用OLE配制的样品对戊糖苷和N ε-羧乙基-赖氨酸具有类似的抗过敏能力，尽管饼干中HT的量比用HT配制的饼干低100倍。甲基乙二醛，3-DG，乙二醛是主要的1，2-二羰基化合物烘烤后，但只有3-DG显着减少HT。(C)2016爱思唯尔有限公司版权所有
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 degrees C/20 min. 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 N epsilon-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. (C) 2016 Elsevier Ltd. All rights reserved.