Chemical structure of colored maillard reaction products

Rizzi, George P.

doi:10.1080/87559129709541096

Cited by 109 publications

(69 citation statements)

References 64 publications

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“…They are high molecular weight polymers with a polydisperse structure containing nitrogen (Ledl and Schleider 1990;Ames et al 1999a, b;Hofmann 1999). There are several reviews about the Maillard reaction mechanisms and products formed (Ledl and Schleider 1990;Friedman 1996;Rizzi 1997;Henle et al 1998;Hofmann 1999;Martins et al 2000;Erbersdobler and Somoza 2007). Nevertheless, a chemical definition of these food polymers is still today impossible, despite the several efforts for determining their structure.…”

Section: Introductionmentioning

confidence: 97%

Role of hydroxycinnamates in coffee melanoidin formation

Nunes

Coimbra

2009

Phytochem Rev

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Melanoidins are the high molecular weight brown end products of the Maillard reaction. They are formed during heat processing of foods like coffee, bread, malt, and beef. A chemical definition of these food polymers is still impossible, despite several efforts to determine their structure. In the last years, the interest in research on melanoidins has increased due to their biological activities. Coffee brew is one of the main sources of melanoidins in human diet. Various melanoidin fractions were obtained by applying chromatographic separation techniques or specific isolation procedures, allowing, a partial view on structural features and diversity of coffee brew melanoidins. Different melanoidin populations can be found with respect to total carbohydrate contents and their structural features. In this paper, the recent advances in research on coffee melanoidin structures and formation mechanisms are reviewed. The participation of hydroxycinnamates in melanoidin formation, especially true for coffee melanoidins, is a hypothesis older than three decades, but only recently more consistent data have been obtained for their presence. Although the role of hydroxycinnamates in melanoidin formation is not yet completely understood, it was demonstrated that the interaction between phenolic compounds and melanoidins can be of non-covalent or of covalent nature. The most likely linkage point is through the protein fragments incorporated in the coffee melanoidin during the roasting process, although carbohydrates, such as arabinose, seem to be possible binding sites for the chlorogenic acid derivatives on these brown structures, too.

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Section: Introductionmentioning

confidence: 97%

Role of hydroxycinnamates in coffee melanoidin formation

Nunes

Coimbra

2009

Phytochem Rev

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“…However, it has been reported that melanoidins accounted for only 65 % of color potency of the high molecular weight fraction obtained from light roasted coffee, and for only 39 % from dark roasted coffee (Nunes & Coimbra, 2007). Many other brown-colored products appear to be sugar (retro)aldolization/dehydratation and carbohydrate condensation products, which may or may not be attached to proteins or other structures of amino nitrogen in a similar way to the Maillard Reactions (Rizzi, 1997;Hofmann, 1999). So that, hypothetically, the addition of sugar to coffee during Torrefacto roasting process might induce a higher formation of brown-colored Maillard Reactions and caramelization products that are water soluble and can be measured by the Absorbance at 420nm.…”

Section: Influence Of Torrefacto Roasting Process On Coffee Colormentioning

confidence: 99%

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

Ludwig

Bravo

Peña

et al. 2013

LWT - Food Science and Technology

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The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Moreover, seven conventional Principal Component Analysis (PCA) showed that roasting degree also plays a key role on overall antioxidant activity. Moreover, the Absorbance at 420nm has been proposed as a good marker of torrefacto roasting process, whereas the roasting degree might be better characterized by L* values.

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“…The sugar (retro) aldolization/ dehydratation and carbohydrate condensation products are also known as many other brown-colored products in roasted coffee. 42,60,61 These compounds are the cause of increasing in brown color as the roasting degree increases. For this reason, the absorbance value at 420 nm of TCBs increased, as the roasting degree of coffee increased.…”

Section: Influence Of Degree Of Roast and Sugar Addition On Color Andmentioning

confidence: 99%

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Nakilcioğlu-Taş¹

2018

IJPER

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Introduction: Coffee is one of the most widely consumed beverages by the people all around the world. This study was aimed to evaluate the effect of sugar addition, double effects of sugar addition and roasting degree on the polyphenol content, and antioxidant activity of Turkish-style coffee brews. Materials and Methods: The levels of three phenolic compounds (chlorogenic acid, caffeic acid, sinapic acid) and caffeine by reversed-phase high performance liquid chromatography (HPLC) method, as well as chromaticity parameters, absorbance value at 420 nm, total phenolic and flavonoid content, antioxidant activities with two methods (DPPH and FRAP methods) were determined in different degree of roast Turkish-style coffee brews with sugar and without sugar. Results: It was found that antioxidant activity of Turkish-style coffee brews was increased while the phenolic content was decreased due to the degree of roasting process. Also, the addition of sugar into Turkish-style coffee brews at cooking stage caused decrease both in antioxidant activity and polyphenol content. Conclusion: The study indicated that light roasted coffee brews showed greater polyphenol content and medium roasted coffee brews had greater antioxidant capacity compared to other samples. Consumption of coffee brews without sugar provided the higher health benefits.

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Chemical structure of colored maillard reaction products

Cited by 109 publications

References 64 publications

Role of hydroxycinnamates in coffee melanoidin formation

Role of hydroxycinnamates in coffee melanoidin formation

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

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