Effect Of Chlorogenic Acid On The Formation Of Acrylamide And Hydroxymethylfurfural During Maillard Reaction

The existence and safety of acrylamide and hydroxymethylfurfural in heat-processing fooddrew a wide attention throughout the world. Scientists found that different antioxidant played adual role of elimination and promotion in the formation of acrylamide. In this research, aMaillard model reaction system consiting asparagine and glucose was employed to test the effectof chlorogenic acid and its analogous on formation of acrylamide and HMF and the effect ofchlorogenic acid on the formation and elimination HMF was investigated in different Maillardreaction system. The main results were as follows:(1) Effect of chlorogenic acid on the formation of HMF in different Maillard reactionsystemsChlorogenic acid significantly increased hydroxymethylfurfural formation in the systems ofglycine/glucose, glutamate/glucose, and cystein/glucose when reacting at160℃for36min, but decreasedHMF formation in glucose/lysine reaction system or glucose alone. Adjustment of pH to7.0using phosphatebuffer increased HMF formation in glutamate/glucose reaction system or glucose alone, but significantlydecreased HMF formation in the other three Maillard reaction systems. HMF was eliminated when it washeated together with all of the four amino acids; cysteine and lysine eliminated100%and71.5%of the addedHMF respectively; however, addition of chlorogenic acid hindered the elimination capacity of lysine, glycineand cysteine for HMF. This research suggested that the mechanism of chlorogenic acid on HMF formation isnot sole through reduction of pH.(2) Effect of chlorogenic acid and its analogous on the formation of acrylamide and HMF inglucose/asparagines model systemThe concentrations of chlorogenic acid greatly influenced the formation of acrylamide andHMF. Addition of very low or higher concentration of chlorogenic acid (0.002and0.2mmolrespectively) eliminated the formed acrylamide, while addition of chlorogenic acid at moderateconcentration (0.02mmol) promoted its formation. The higher the concentration of chlorogenicacid added, the more HMF was formed in Maillard reaction systems. In the first20min ofreaction, chlorogenic acid didn’t play an important role in affecting acrylamide amount inMaillard reaction system. However, chlorogenic acid affected formation of HMF from thebeginning.The derivative of chlorogenic acid, quinones, could react with asparagine and3-APA, thusinhibiting the formation of acrylamide and HMF. Antioxidant with the similar functional groups showed the same trended effect on theformation of acrylamide and HMF. Caffeic acid and chlorogenic acid containing phenol hydroxyllinked with benzene ring, their effect trend on acrylamide in asparagine/glucose model systemwere the same. The structures of naringenin and TBHQ were far different from chlorogenic acidwhile their effects on formation of HMF and acrylamide were quite different. The oxidizedproducts of caffeic acid and chlorogenic acid could consume more3-APA, perhaps phenolichydroxyls were oxidized into quinone, which was much easier to be combined with3-APA.Nevertheless, oxidized products of ferulic acid reacting with less3-APA than its reduced form.