Premium
Phytochemical‐Rich Antioxidant Extracts of Vaccinium Vitis‐idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models
Author(s) -
Račkauskienė Ieva,
Pukalskas Audrius,
Fiore Alberto,
Troise Antonio Dario,
Venskutonis Petras Rimantas
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14805
Subject(s) - maillard reaction , chemistry , flavonols , food science , proanthocyanidin , quinic acid , antioxidant , vaccinium , catechin , arbutin , polyphenol , lysine , chromatography , biochemistry , botany , amino acid , biology
Abstract Thermal treatment of proteinaceous foods generates heat‐induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of N ε ‐(carboxymethyl)lysine (CML) and N ε ‐(2‐furoylmethyl)‐L‐lysine (furosine) in milk model system and HAs in meat‐protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin–Ciocalteu assays and ultrahigh pressure liquid chromatography quadruple‐time‐of flight mass spectrometry (UPLC‐qTOF‐MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin, which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE, which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan‐3‐ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds. Practical Application The increased consumption in processed foods has been linked with the increased risks of various diseases, while thermal food processing is required to develop flavor, insure safety, and extend shelf life. Therefore, developing effective technological means for inhibiting the formation of heat‐induced toxic substances is an important task. This study showed a potential of lingonberry leaf extracts containing health beneficial phytochemicals to suppress the formation of toxic Maillard reaction products during heating of milk and meat.