Purification and Partial Characterization of Melanoidins Fractions from Toasted Oak Heartwood, Comparison with Melanoidins from Roasted Coffee

M F Nonier,N Vivas,N Daugey,C Mouche,C Rossy Huguet,N Vivas De Gaulejac

doi:10.5539/jfr.v7n6p37

Abstract

During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group. Melanoidins formed, influence food quality, mainly their colour, their flavour, and their antioxidant activities. Melanoidins are complex Maillard reaction products. We developed a method to isolate coffee melanoidins and melanoidins from toasted oak wood. We noted that coffee is richer in melanoidin compounds than oak wood. We presented a partial characterization of melanoidins fractions from toasted oak heartwood, and a comparison with melanoidins from roasted coffee. Mass spectra of the fractions isolated from toasted oak wood indicate the presence of pentose and hexose-based oligosaccharides with different degrees of polymerisation. The presence of the oligosaccharide moieties, as well as their degradation products found in the oak wood melanoidins, supports the postulated carbohydrate-based origin of melanoidins.

Highlights

During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group
We presented a partial characterization of melanoidins fractions from toasted oak heartwood, and a comparison with melanoidins from roasted coffee
Coffee matrix was richer in melanoidins than toasted oak wood, it is the most abundant substrate, the percentage of melanoidins was more important because coffee is more roasted than toasted oak wood

Summary

Introduction

During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group. Melanoidins occur in many stored and processed foods. Different suggestions have been made for melanoidins structures (Tressl et al, 1998; Hofmann, 1988; Cämmerer et al, 2002; Nunes & Coimbra, 2007). Their complexity and structures depend on the nature and number of possible reactants and the reaction conditions. The Maillard reaction in foods and the structures of the resulting melanoidins are presumed to be much more complex than in model systems, and different melanoidin structures may coexist (Adams et al, 2005). A first hypothesis states that a melanoidin skeleton is constituted mainly from sugar degradation products, polymerized through aldol-type condensations and probably branched via amino http://jfr.ccsenet.org

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