Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 31-39 |
| Number of pages | 9 |
| Journal | Food Research International |
| Volume | 70 |
| Early online date | 7 Feb 2015 |
| DOIs | |
| Publication status | Published - Apr 2015 |
Fingerprint
Cite this
}
Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems. / Račkauskienė, Ieva; Račkauskienė, Ieva; Venskutonis, Petras Rimantas; Fiore, Alberto; Troise, Antonio Dario; Fogliano, Vincenzo.
In: Food Research International, Vol. 70, 04.2015, p. 31-39.Research output: Contribution to journal › Article
TY - JOUR
T1 - Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems
AU - Račkauskienė, Ieva
AU - Račkauskienė, Ieva
AU - Venskutonis, Petras Rimantas
AU - Fiore, Alberto
AU - Troise, Antonio Dario
AU - Fogliano, Vincenzo
PY - 2015/4
Y1 - 2015/4
N2 - The effects of beetroots (Beta vulgaris) on the formation of Maillard reaction (MR) products possessing health, nutritional and sensory implications were studied. The effect of dried beetroot juice on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(2-furoylmethyl)-L-lysine (furosine) was determined in a milk model system. Beetroot juice reduced furosine formation more than CML, inferring that betalain compounds present in the juice are more effective in reducing the formation of MR products in the early stage than in the advanced stage of MR. Beetroot water extract was fractionated on Sephadex LH20 and obtained three beetroot fractions were used to assess their effect on the formation of heterocyclic amines in a meat-protein model system. Beetroot fraction possessing the highest antioxidant capacity and containing the highest betalain content reduced the amounts of 2-amino-1-methyl-6-phenylimidazo-[4,5-b]-pyridine (PhIP), 2-amino-3,8-dimethyl-imidazo-[4,5-f]-quinoxaline (MeIQx), and 2-amino-3-methylimidazo-[4,5-f]-quinoline (IQ) by approximately 60, 77 and 87%, respectively. Beetroot preparations were characterized by ultra performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC–Q-TOF–MS/MS). The antioxidant activities of beetroot preparations were also evaluated by 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS+) scavenging capacity, oxygen radical absorbance capacity (ORAC) and total phenolic compound assays. Our findings could be useful for creating novel source of functional ingredients exerting anti-carcenogenic and antiglycation activities.
AB - The effects of beetroots (Beta vulgaris) on the formation of Maillard reaction (MR) products possessing health, nutritional and sensory implications were studied. The effect of dried beetroot juice on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(2-furoylmethyl)-L-lysine (furosine) was determined in a milk model system. Beetroot juice reduced furosine formation more than CML, inferring that betalain compounds present in the juice are more effective in reducing the formation of MR products in the early stage than in the advanced stage of MR. Beetroot water extract was fractionated on Sephadex LH20 and obtained three beetroot fractions were used to assess their effect on the formation of heterocyclic amines in a meat-protein model system. Beetroot fraction possessing the highest antioxidant capacity and containing the highest betalain content reduced the amounts of 2-amino-1-methyl-6-phenylimidazo-[4,5-b]-pyridine (PhIP), 2-amino-3,8-dimethyl-imidazo-[4,5-f]-quinoxaline (MeIQx), and 2-amino-3-methylimidazo-[4,5-f]-quinoline (IQ) by approximately 60, 77 and 87%, respectively. Beetroot preparations were characterized by ultra performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC–Q-TOF–MS/MS). The antioxidant activities of beetroot preparations were also evaluated by 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS+) scavenging capacity, oxygen radical absorbance capacity (ORAC) and total phenolic compound assays. Our findings could be useful for creating novel source of functional ingredients exerting anti-carcenogenic and antiglycation activities.
U2 - 10.1016/j.foodres.2015.01.026
DO - 10.1016/j.foodres.2015.01.026
M3 - Article
VL - 70
SP - 31
EP - 39
JO - Food Research International
JF - Food Research International
SN - 1873-7145
ER -