Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

Ieva Račkauskienė, Ieva Račkauskienė, Petras Rimantas Venskutonis*, Alberto Fiore, Antonio Dario Troise, Vincenzo Fogliano

*Corresponding author for this work

    Research output: Contribution to journal › Article

    17 Citations (Scopus)

    Abstract

    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.
    Original languageEnglish
    Pages (from-to)31-39
    Number of pages9
    JournalFood Research International
    Volume70
    Early online date7 Feb 2015
    DOIs
    Publication statusPublished - Apr 2015

    Fingerprint

    Betalains
    Meats
    2-amino-3-methylimidazo(4,5-f)quinoline
    Reaction products
    Antioxidants
    Quinoxalines
    Sulfonic Acids
    Scavenging
    Liquid chromatography
    Lysine
    Amines
    Mass spectrometry
    Cations
    Assays
    Reactive Oxygen Species
    Proteins
    Health
    Water
    2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine
    N(6)-carboxymethyllysine

    Cite this

    Račkauskienė, Ieva ; Račkauskienė, Ieva ; Venskutonis, Petras Rimantas ; Fiore, Alberto ; Troise, Antonio Dario ; Fogliano, Vincenzo. / Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems. In: Food Research International. 2015 ; Vol. 70. pp. 31-39.
    @article{3e08b4e397384a94bbeb101ae82b6fe9,
    title = "Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems",
    abstract = "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.",
    author = "Ieva Račkauskienė and Ieva Račkauskienė and Venskutonis, {Petras Rimantas} and Alberto Fiore and Troise, {Antonio Dario} and Vincenzo Fogliano",
    year = "2015",
    month = "4",
    doi = "10.1016/j.foodres.2015.01.026",
    language = "English",
    volume = "70",
    pages = "31--39",
    journal = "Food Research International",
    issn = "1873-7145",

    }

    Račkauskienė, I, Račkauskienė, I, Venskutonis, PR, Fiore, A, Troise, AD & Fogliano, V 2015, 'Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems', Food Research International, vol. 70, pp. 31-39. https://doi.org/10.1016/j.foodres.2015.01.026

    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 -

    Račkauskienė I, Račkauskienė I, Venskutonis PR, Fiore A, Troise AD, Fogliano V. Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems. Food Research International. 2015 Apr;70:31-39. https://doi.org/10.1016/j.foodres.2015.01.026

    Access to Document