Phytochemical-rich antioxidant extracts of Vaccinium vitis-idaea L. leaves inhibit the formation of toxic Maillard reaction products in food models

Ieva Račkauskienė, Audrius Pukalskas, Alberto Fiore, Antonio Dario Troise, Petras Rimantas Venskutonis*

*Corresponding author for this work

    Research output: Contribution to journalArticle

    Abstract

    Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meat-protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultra-high pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds
    Original languageEnglish
    Number of pages10
    JournalJournal of Food Science
    Early online date18 Nov 2019
    DOIs
    Publication statusE-pub ahead of print - 18 Nov 2019

    Fingerprint

    Vaccinium vitis-idaea
    Maillard Reaction
    Maillard reaction products
    Poisons
    Phytochemicals
    phytopharmaceuticals
    Amines
    Antioxidants
    heterocyclic amines
    antioxidants
    Food
    Acetone
    Water
    extracts
    lysine
    leaves
    Meat
    Milk
    acetone
    Arbutin

    Cite this

    @article{672e9bf1e64a445cb6491bcc026d2acc,
    title = "Phytochemical-rich antioxidant extracts of Vaccinium vitis-idaea L. leaves inhibit the formation of toxic Maillard reaction products in food models",
    abstract = "Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meat-protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultra-high pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40{\%}. Moreover, quinic acid and catechin which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds",
    author = "Ieva Račkauskienė and Audrius Pukalskas and Alberto Fiore and Troise, {Antonio Dario} and Venskutonis, {Petras Rimantas}",
    year = "2019",
    month = "11",
    day = "18",
    doi = "10.1111/1750-3841.14805",
    language = "English",
    journal = "Journal of Food Science",
    issn = "0022-1147",
    publisher = "Wiley-Blackwell",

    }

    Phytochemical-rich antioxidant extracts of Vaccinium vitis-idaea L. leaves inhibit the formation of toxic Maillard reaction products in food models. / Račkauskienė, Ieva; Pukalskas, Audrius; Fiore, Alberto; Troise, Antonio Dario; Venskutonis, Petras Rimantas.

    In: Journal of Food Science, 18.11.2019.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Phytochemical-rich antioxidant extracts of Vaccinium vitis-idaea L. leaves inhibit the formation of toxic Maillard reaction products in food models

    AU - Račkauskienė, Ieva

    AU - Pukalskas, Audrius

    AU - Fiore, Alberto

    AU - Troise, Antonio Dario

    AU - Venskutonis, Petras Rimantas

    PY - 2019/11/18

    Y1 - 2019/11/18

    N2 - Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meat-protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultra-high pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds

    AB - Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meat-protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultra-high pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds

    U2 - 10.1111/1750-3841.14805

    DO - 10.1111/1750-3841.14805

    M3 - Article

    JO - Journal of Food Science

    JF - Journal of Food Science

    SN - 0022-1147

    ER -