Exploring epigallocatechin gallate impregnation to inhibit 5-hydroxymethylfurfural formation and the effect on antioxidant ability of black garlic
Exploring epigallocatechin gallate impregnation to inhibit 5-hydroxymethylfurfural formation and the effect on antioxidant ability of black garlic
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DOI：
10.1016/j.lwt.2019.108628
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发表时间：
2020-01-01
影响因子：
6
通讯作者：
Hsieh, Chang-Wei
中科院分区：
文献类型：
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作者：
Lee, Chieh-Hsiu;Chen, Yu-Ting;Hsieh, Chang-Wei
5-羟甲基糠醛（5-HMF）被认为是一种新形成的污染物（NFC），可能对人类健康产生负面影响。在经过热加工的食品中，黑蒜的5-HMF含量相对较高。然而，许多研究表明5-HMF具有抗氧化能力，因此，本研究旨在探讨利用表没食子儿茶素没食子酸酯（EGCG）降低5-HMF是否也会影响黑蒜的抗氧化能力。因此，减少黑蒜中5-HMF的形成，提高黑蒜食用的安全性是本研究的目的。在老化的第30天，用EGCG浸渍12小时的大蒜的5-HMF含量为2.37 +/- 0.11 mg/g干重，与对照相比，其减少了约50%的5-HMF的形成。表明在黑蒜生产过程中，可以通过将EGCG与5-HMF加合来减少5-HMF的生成。随着浸泡时间的增加，黑蒜的抗氧化能力也随之增强。表没食子儿茶素没食子儿茶素没食子酸酯浸渍是一种有效的方法，用于减少黑大蒜中5-HMF的形成，而不影响黑大蒜的生物活性，例如其抗氧化能力。
5-hydroxymethylfurfural (5-HMF) is regarded as a neo-formed contaminant (NFC) that may negatively affect human health. Among the foods undergoing thermal processing, the 5-HMF content of black garlic is relatively high. However, many researches have shown that 5-HMF has antioxidant ability; therefore, in this study, we aimed to explore the use of epigallocatechin gallate (EGCG) to reduce 5-HMF whether would also affect the antioxidant ability of black garlic. Hence, mitigating the 5-HMF formation in black garlic and increasing the safety of black garlic consumption were the purposes in this study. At the 30th day of aging, the 5-HMF content of garlic with EGCG impregnation for 12 h was 2.37 +/- 0.11 mg/g dry weight, which mitigated the formation of 5-HMF by approximately 50% compared with the control. It indicated that EGCG could be adducted with 5-HMF to reduce the formation of 5-HMF during the production of black garlic. Moreover, it also found that as the impregnation time increased, the antioxidant ability of black garlic was higher. EGCG impregnation is a useful method for mitigating 5-HMF formation in black garlic without affecting the bioactivity of black garlic, such as its antioxidant ability.