S. Djilas, B. Milić
2005
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0
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16
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Journal
Maillard reactions in chemistry, food, and health
Abstract
The influence of naturally occurring phenolic compounds, ellagic acid, 2, 3,7, 8-tetrahydroxy[1]-benzopyrano-[5, 4,3-cde][1]-benzopyran-5, 10-dione, gallic acid, 3, 4,5-trihydroxybenzoic acid, ferulic acid 3-(4-hydroxy-3-methoxyphenyl)-2-propenoic acid and syringic acid, 4-hydroxy-3, 5-dimethoxybenzoic acid, as inhibitors of the formation of 1, 4-pyrazine cation free radical and pyrazine derivatives in the Maillard reactions between D(+)-glucose and 2-, 3- or 4-aminobutanoic acid, respectively, have been studied by electron spin resonance (ESR) spectroscopy. The effect of phenolic compounds on the formation of amino-imidazoazarenes, a new class of mutagenic heterocyclic amines, which are products of the Maillard reaction in the presence of creatinine, has been studied by HPLC.