Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of Nε-Carboxymethyllysine in Dairy Food
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effects of Different Extraction Conditions on the Total Phenolic Compounds Isolated from Baijiu Vinasse
2.2. Evaluation of the Antioxidant Activity of the Vinasse Extract
2.3. Inhibitory Effect of Baijiu Vinasse Extract on CML Formation
2.4. Identification of Major Phenolic Acids from the Vinasse Extract
2.5. The Trapping of Glyoxal (GO) by the Major Phenolic Acids Extracted from Vinasse
3. Materials and Methods
3.1. Materials
3.2. Equipment
3.3. Preparation of the Model of Dairy Food
3.4. Optimization of Extraction Conditions for Vinasse
3.5. Inhibitions of Vinasse Extract on CML Formation
3.6. Determination of CML
3.7. Determination of Total Phenolic Content in Vinasse Extract
3.8. Determination of Antioxidant Capacity in Vinasse Extract
3.9. Determination of the Trapping/Scavenging of Phenolic Acids for GO by HPLC-MS/MS
3.10. Identification of Major Phenolic Acids by HPLC-MS/MS
3.11. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
Abbreviations
MRPs | Maillard reaction products |
CML | Nε-carboxymethyl-lysine |
GO | Glyoxal |
DPPH | 1,1-diphenyl-2-picrylhydrazyl |
FRAP | Ferric ion reducing antioxidant power |
DDW | Double distilled water |
GAE | Gallic acid equivalent |
HPLC | High-performance liquid chromatography |
HPLC/MS-MS | High-performance liquid chromatography-tandem mass spectrometry |
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Sample Availability: Samples of the compounds are available from the authors. |
Samples | Extraction | Main Components | Inhibition Rate | Reference |
---|---|---|---|---|
Highland barley bran | Highland barley bran extract | Ferulic, syringic, sinapic, p-coumaric, and caffeic acids | 45.58% | [18] |
Sugarcane molasses | Sugarcane molasses extract | Catechin, vanillic acid, syringic acid, tricin 7-O-glucoside, and p-coumaric acid | 34.8–85.8% | [22] |
Chrysanthemum | Chrysanthemum species extracts | Chlorogenic acid, flavonoid glucoside varieties, apigenin, caffeic acid, luteolin, and kaempferol | 28.5–79.1% | [23] |
20 microalgae | Microalgal extracts | Carotenoids in chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid, and eicosapentaenoic acid | 81.76–91.68% | [24] |
Nine dried edible or medicinal flowers | Several floral herbal infusions | Phenolic compounds | 9.5–96.4% | [25] |
Distilled residues of rice spirit, sweet potato spirit, and barley spirit | Fermentation byproducts | Lysine and arginine protein, phenolic, total solids, and total volatile solids determinations | 31.1–96.7% | [26] |
Green pepper, apricot, hazelnut, peach, sour cherry, sesame, almond, and pomegranate | Fruit and vegetable seed extracts | Phenolic acids, benzoic acids, flavonoids, such as p-hydroxybenzoic acid, syringic acid, vanillic acid, p-coumaric acid, caffeic acid, ferulic acid, protocatechuic acid, gallic acid, gentisic acid, sinapinic acid, and ellagic acid | 20–78.6% | [27] |
Mung bean, black bean, soybean, and cowpea | Mung bean extract | Constituents vitexin and isovitexin | 65.3–81.2% | [28] |
Phenolic Acid Compounds | Retention Time (min) | Content (mg/kg) |
---|---|---|
vanillic acid | 43.497 | 15.137 ± 0.036 |
chlorogenic acid | 44.609 | 1.747 ± 0.012 |
syringic acid | 48.732 | 0.543 ± 0.003 |
sinapic acid | 51.608 | 2.166 ± 0.002 |
p-coumaric acid | 53.845 | 0.973 ± 0.001 |
caffeic acid | 55.887 | 6.361 ± 0.014 |
ferulic acid | 64.477 | 1.674 ± 0.011 |
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Wang, Y.; Liu, H.; Zhang, D.; Liu, J.; Wang, J.; Wang, S.; Sun, B. Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of Nε-Carboxymethyllysine in Dairy Food. Molecules 2019, 24, 1526. https://doi.org/10.3390/molecules24081526
Wang Y, Liu H, Zhang D, Liu J, Wang J, Wang S, Sun B. Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of Nε-Carboxymethyllysine in Dairy Food. Molecules. 2019; 24(8):1526. https://doi.org/10.3390/molecules24081526
Chicago/Turabian StyleWang, Yuzhen, Huilin Liu, Dianwei Zhang, Jingmin Liu, Jing Wang, Shuo Wang, and Baoguo Sun. 2019. "Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of Nε-Carboxymethyllysine in Dairy Food" Molecules 24, no. 8: 1526. https://doi.org/10.3390/molecules24081526