Mechanism of imidazole and oxazole formation in [13C-2]-labelled glycine and alanine model systems

Yaylayan, Varoujan A.; Haffenden, Luke J.W.

doi:10.1016/s0308-8146(02)00470-3

Cited by 33 publications

(30 citation statements)

References 12 publications

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“…The browning intensity of the glucose/ ammonium sulfite reaction system was inhibited at high pH possibly caused by the reaction between SO 3 2 − and carbonyl compounds, which limited the polymerisation of carbonyl compounds in the advanced stage of the Maillard reaction. Seo et al (2014) and Yaylayan and Haffenden (2003).…”

Section: Resultsmentioning

confidence: 99%

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Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

Kong

Huang

et al. 2015

Food Research International

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Section: Resultsmentioning

confidence: 99%

“…Fig. 5 presented the proposed formation pathway of 4-MI in the absence of sulfite Seo et al, 2014;Yaylayan & Haffenden, 2003 . Thus, the main reaction at lower pH was through pathway B to form 4-MI.…”

Section: -Mi Analysismentioning

confidence: 99%

Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

Kong

Huang

et al. 2015

Food Research International

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“…The products of the Maillard reaction (PMR) could be divided into different groups. During the first phase of the PMR training, small molecules such as glyoxyl, methyloxyl and others are trained dicarbonyls (Hodge, 1953;Yaylayan and Haffenden, 2003). Since these compounds have a high oxidative potential and chemical activity, PRM trained at this stage tend to be pro-oxidant.…”

Section: Effect Of Extraction Methods On Radical Scavenging Activitymentioning

confidence: 99%

Antioxidants of Maltease orange peel: comparative investigation of the efficiency of four extraction methods

2017

J App Pharm Sci

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The effect of four extraction methods applied at 35°C (conventional solvent extraction, CSE, ultrasound assisted extraction, UAE, microwave assisted extraction, MAE and supercritical CO2 extraction, SC-CO2) on the total phenol contents, total flavonoid contents, individual flavonoids, vitamin C and antioxidant activity of orange peel was examined. Neohesperidin (from 0.624±0.013 for SC-CO2 extraction to 1.045±0.001g/100g orange peel powder for MAE) and hesperidin (from 0.407±0.008 for SC-CO2 extraction to 0.836±0.029g/100g orange peel powder for UAE) are the major flavonoids (80% of total flavonoids by MAE and 87% by CSE) of orange peel whatever the used extraction method. The method giving the highest total phenol and flavonoid contents is microwave assisted extraction (2.363±0.014 g GAE/100g orange peel powder), followed by ultrasound assisted extraction, conventional solvent extraction, and supercritical CO2 extraction. However, vitamin C content is not affected by the extraction method. Antioxidant activity (DPPH method) cannot be correlated to TPC, TFC or individual flavonoids. Orange peel extracted by CSE presents the highest radical scavenging capacity compared to the other extracts obtained by MAE, UAE and SC-CO2 extraction. Besides, no additivity on the antioxidant activity is found with the DPPH method.

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“…The products of the Maillard reaction (PRM) could be divided into different groups. During the first phase of the PRM training, small molecules such as glyoxyl, methyloxyl and others are trained dicarbonyls [50,51] . Since these compounds have a high oxidative potential and chemical activity, PRM trained at this stage tend to be pro-oxidant.…”

Section: Effect Of Extraction Methods On Radical Scavenging Activitymentioning

confidence: 99%

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Boudhrioua¹

2016

IJFNS

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The effect of conventional solvent extraction, CSE, ultrasound assisted extraction, UAE, microwave assisted extraction, MAE and supercritical CO 2 extraction, SC-CO 2 on the total phenols content, total flavonoids, individual flavonoids and antioxidant activity of orange peel were compared. Neohesperidin (from 0.624 ± 0.013 for SC-CO 2 extraction to 1.045 ± 0.001 g100 g orange peel powder for MAE) and hesperidin (from 0.407 ± 0.008 for SC-CO 2 extraction to 0.836 ± 0.029 g/100 g orange peel powder for UAE) are the major flavonoids (80% of total flavonoids by MAE and 87% by CSE) of orange peel whatever the used extraction method. The method giving the highest total phenol and flavonoid contents is microwave assisted extraction (2.363 ± 0.014 g GAE/100g orange peel powder), followed by ultrasound assisted extraction, conventional solvent extraction, and supercritical CO 2 extraction. However, antioxidant activity (DPPH method) cannot be correlated to TPC, TFC or individual flavonoids. Orange peel extracted by CSE (ethanol (80%), m/v: 5 g:50 ml, 30 min, 35°C, mechanical stirring at darkness, 3 successive extractions) presents the higher radical scavenging capacity compared to the other extracts obtained by MAE (Ethanol (80%), m/v: 5 g: 50 ml, 10s, 35°C, 170 W, 3 successive extractions) and UAE (ethanol (80%), m/v: 5g:50 ml, 30 min, 35°C, magnetic stirring at darkness, 3 successive extractions, 125W), SC-CO 2 extraction (ethanol (80%), m/v:5 g:50 ml, 30 min, 35°C, 22 MPa, 3 successive extractions). Besides, no additivity on the antioxidant activity is found with the DPPH method.

show abstract

Mechanism of imidazole and oxazole formation in [13C-2]-labelled glycine and alanine model systems

Cited by 33 publications

References 12 publications

Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

Antioxidants of Maltease orange peel: comparative investigation of the efficiency of four extraction methods

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

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