한빛사 논문
이화여자대학교
Abstract
Sang Mi Leea, Li Wei Zhenga, Youngae Jungb, Geum-Sook Hwangb, Young-Suk Kima,*
a Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea
b Integrated Metabolomics Research Group, Western Seoul Center, Korea Basic Science Institute, Seoul 120-140, Republic of Korea
*Corresponding author : Young-Suk Kim
Abstract
The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing α-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS containing GO, which was 59.76 μg/L, was reduced by the addition of CFA and CGA to 48.31 μg/L and 41.38 μg/L, respectively; similarly, the furan concentration in model system containing MGO was 45.79 μg/L, and this decreased to 35.41 μg/L (by CFA) and 32.65 μg/L (by CGA), respectively. In addition, the effects of hydroxycinnamic acids on the trapping of GO and MGO were determined. CFA and CGA greatly reduced the concentration of GO to 303.51 μg/L and 267.80 μg/L, respectively (compared to 515.79 μg/L in the control), whereas that of MGO was decreased to 207.01 μg/L and 219.14 μg/L (compared to 417.14 μg/L in the control). The trapping of α-dicarbonyls such as GO and MGO by CFA and CGA could be closely related to furan reduction in CCMS.
Keywords : furan; α-dicarbonyls; glyoxal; methylglyoxal; hydroxycinnamic acids
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