Identification of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one as a strong antioxidant in glucose–histidine Maillard reaction products

Yu, Xiangying; Zhao, Ming; Liu, Fei; Shitong, Zeng; Hu, Jun

doi:10.1016/j.foodres.2012.12.044

Cited by 135 publications

(67 citation statements)

References 18 publications

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“…Both CAP and DHC contents (Table 3) were higher at HTST and this also indicated the contribution to the antioxidant activity. Additionally, the DDMP compound identi ed from GCMS was also reported to possess strong antioxidant compound in glucose-histidine Maillard reaction products in a study by Yu et al (2013). These results demonstrated that HTST (e.g., 140 °C and 160 °C) in uenced high antioxidant activity, especially the FRAP analysis.…”

Section: Antioxidant Propertiesmentioning

confidence: 82%

The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

Yap

Uthairatanakij

Laohakunjit

et al. 2020

Preprint

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Dried and roasted chilies are used in many recipes due to higher pungency, especially in Asia. However, the roasting process is usually done on a pan, or wok without temperature control. Thus, this study aimed to evaluate the effects of different hot air oven drying temperatures (60, 80 and 100 °C), roasting temperatures (120, 140 and 160 °C) and times (30, 60, 120 min and at 12–13% moisture content (MC)) on the physicochemical changes in dried ‘Super Hot’ chili fruits. High antioxidant compounds that have health benefits were detected in dried chili samples such as capsaicinoids, limonene, pinene, tocopherol, and oleic acid regardless of temperature and time of drying. Chilies dried at 60 °C until reaching 12–13% MC (1440 min) had better color retention and DPPH• values. In contrast, the contents of bioactive compounds were the highest at 160 °C, despite having a darker red color. This result showed that chilies dried or roasted at high temperatures allowed the bioactive compounds to be released from the bound state and can be easily absorbed during consumption. Thus, hot air oven roasting at 160 °C can be applied to improve bioactive compounds and antioxidant activity in ‘Super Hot’ chili for health benefits and taste.

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Section: Antioxidant Propertiesmentioning

confidence: 82%

The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

Yap

Uthairatanakij

Laohakunjit

et al. 2020

Preprint

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“…En este caso, la IC 50 fue de 399,39 ug/mL. (DDMP) identiicado como un poderoso antioxidante (29) . inhibidor de la α-glucosidasa (30) y de la NF-Kappa B, un factor de transcripción redox que puede ser activado en situaciones de hiperglicemia crónica (31) .…”

Section: Resultsunclassified

Toxicidad, actividad antioxidante in vitro e hipoglicemiante in vitro e in vivo del extracto acuoso de Juglans neotropica Diels (nogal peruano)

Aranda-Ventura¹,

Vallejo²,

Sotero³

et al. 2017

Rev. per. med. integr.

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Objetivos: Evaluar la toxicidad, actividad antioxidante e hipoglicemiante del extracto acuoso liofilizado de Juglans neotropica Diels “nogal peruano”. Materiales y Métodos: Se realizó una caracterización fitoquímica mediante cromatografía de gases y espectrometría de masas. La toxicidad fue medida en larvas de Artemia salina. La actividad antioxidante fue medida usando el test de 2,2-difenil-1-picrilhidrazil (DPPH). La actividad hipoglicemiante in vitro fue evaluada mediante la prueba de inhibición de α-glucosidasa; e in vivo mediante el uso de 36 ratas albinas divididas en cuatro grupos de acuerdo a la dosis suministrada (Glibenclamida 10 mg/kg, J.neotropica 100 mg/kg, 250 mg/kg y 500 mg/kg).Resultados: dentro de los fitoconstituyentes se encontraron compuestos piranos, carbohidratos y fenoles.Con respecto a la letalidad, se encontró una CL50 de 3108 ug/mL. La mayor actividad antioxidante con el test de DPPH fue encontrada en la concentración de 20 mg/mL (86.68 ± 0.71%) con una IC50: (3.8 ± 0.31 mg/mL). La concentración de 2000 ug/mL y 1750 ug/mL mostraron la mejor actividad inhibitoria de la α-glucosidasa (IC50: 399.39 ug/mL). Se observó que había diferencia significativa (p<0.05) al comparar el grupo glibenclamida con la dosis de Juglans neotropica D 250 mg/kg (CIC: 0.95; IC95%: 0.59-0.99) y 500 mg/kg. Conclusiones: El extracto acuoso liofilizado de Juglans neotropica Diels “nogal peruano” no es tóxico, tiene buena capacidad antioxidante y actividad hipoglicemiante in vitro e in vivo a unas concentraciones de 2000 ug/mL y 250 mg/kg, respectivamente.

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“…www.ajpp.in 0.06 Butyrolactone cdc2 and cdk2 kinases inhibitor, anti-cancer activity, antimicrobial, antidepressant, Flavoring Agents (Giarman et al, 1963;Nishio et al, 1996;Kitagawa et al, 1994) 1.92 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-Mutagen, Antimicrobial, anti-inflammatory and antioxidant capacity (Hiramoto et al, 1997;Kumar et al, 2010;Yu et al, 2013) (Jeong et al, 2010;Silici et al, 2005;Jeong et al, 2011;Fukai et al, 2009) (Ghelardini et al, 2001;Tambe et al, 1996;Sabulala et al, 2006;Yang et al, 2000;Huang et al, 2012;Park et al, 2011;Calleja et al, 2013;Dahham et al, 2015;Kumar et al, 2010) (Fernandes et al, 2007;Legault et al, 2003;Legault et al, 2007) 4,6a,6b,8a,11,11,4,4a,5,6,6a,6b,7,8,8a,9,10,11,12,12a,14,14a, Figure 6). Figure 6).…”

Section: In Vitromentioning

confidence: 99%

Antioxidant, cytotoxic and nutritive properties of Ipomoea staphylina Roem & Schult. plant extracts with preliminary phytochemical and GCMS analysis

Padmashree¹,

Ashwathanarayana²,

Naika³

et al. 2018

Asian J Pharm Pharmacol

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Roem & Schult. plant ethanolic extract were subjected to Antioxidant, cytotoxic and Ipomoea staphylina nutritive experiment by using standard method. Ethanolic extract of was Materials and Methods: I. staphylina investigated for antioxidant experiment by using DPPH, ABTS, superoxide radical scavenging, Hydroxy radical scavenging, Metal chelating assays. Cytotoxic experiment is done by trypan blue exclusion test using DLA and EAC cancer cells. Nutritive value is performed by double acid digestion followed by Atomic absorption spectroscopy. Results: Antioxidant experiment revealed that plant ethanolic extract has excellent antioxidant activity in I. staphylina all tested experiments but comparably less with the standards used. plant ethanolic extract has negligible I. staphylina toxicity compared to the standard curcumin used. From nutritive value experiment it is revealed that plant I. staphylina has high iron content with rich macro and micronutrients. plant could be exploited as a Conclusion: I. staphylina valuable source of antioxidant agent enriching with nutrients.

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Identification of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one as a strong antioxidant in glucose–histidine Maillard reaction products

Cited by 135 publications

References 18 publications

The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

Toxicidad, actividad antioxidante in vitro e hipoglicemiante in vitro e in vivo del extracto acuoso de Juglans neotropica Diels (nogal peruano)

Antioxidant, cytotoxic and nutritive properties of Ipomoea staphylina Roem & Schult. plant extracts with preliminary phytochemical and GCMS analysis

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