Abstract
Vinegar is a kind of popular condiment which has attractive color, flavor and functional properties. However, some potential harmful substances such as advanced glycation end-products (AGEs) will inevitably be generated by Maillard reaction during the brewing process and storage. In our study, it is concluded that catechin can reduce the formation of AGEs in both model vinegar system and the real vinegars. What's more, addition of iron can cooperate with catechin to enhance inhibitory effect up to 92.75 ± 5.24% and 89.77 ± 5.38% in Glu-Ala and Rib-Ala model vinegar system, respectively, and achieved highest inhibitory ratio about 75.52 ± 0.64% in apple vinegar. The corresponding mechanisms included reducing 5-hydroxymethylfurfural (5-HMF) formation and eliminating free radicals in the vinegar. Our study will provide a new idea for the application of catechin-iron as an addictive to assure the safety and the quality of vinegar.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.