Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses
The Maillard reaction intermediates and related phytochemicals in garlic (<i>Allium sativum</i> L.), which was heated for various lengths of time, using X-band (9 GHz) electron paramagnetic resonance (EPR) and high performance liquid chromatography (HPLC) were investigated. Non-spin-trap...
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MDPI AG
2020-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/19/4578 |
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| author | Kouichi Nakagawa Hayato Maeda Yoshifumi Yamaya Yudai Tonosaki |
| author_facet | Kouichi Nakagawa Hayato Maeda Yoshifumi Yamaya Yudai Tonosaki |
| author_sort | Kouichi Nakagawa |
| collection | DOAJ |
| description | The Maillard reaction intermediates and related phytochemicals in garlic (<i>Allium sativum</i> L.), which was heated for various lengths of time, using X-band (9 GHz) electron paramagnetic resonance (EPR) and high performance liquid chromatography (HPLC) were investigated. Non-spin-trap and non-destructive EPR detected the total reaction intermediates (radicals). The g-value of the signal was 2.004. The signal with a peak-to-peak linewidth (ΔHpp) was approximately 0.67 milli Tesla (mT). The values of the intermediates are suggestive of organic compounds. The garlic darkened in color with the increasing number of heating days. Melanoidin, responsible for darkening of the garlic, was detected at an absorbance of 400 nm. Analysis of the correlation between the EPR intensity and melanoidin absorbance showed a good correlation coefficient (0.98). In addition, 5-hydroxymethyl furfural (5-HMF) and total phenolic compounds increased with the increasing number of heating days. Moreover, trace amount of Fe<sup>3+</sup> was observed in the black garlic by EPR. Non-destructive EPR is a useful method for evaluating not only Maillard reaction intermediates, but also the pigment associated with the reaction processes. |
| first_indexed | 2024-03-10T15:47:52Z |
| format | Article |
| id | doaj.art-7696d185733746728b7b5102e8f31dca |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T15:47:52Z |
| publishDate | 2020-10-01 |
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| series | Molecules |
| spelling | doaj.art-7696d185733746728b7b5102e8f31dca2023-11-20T16:18:20ZengMDPI AGMolecules1420-30492020-10-012519457810.3390/molecules25194578Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC AnalysesKouichi Nakagawa0Hayato Maeda1Yoshifumi Yamaya2Yudai Tonosaki3Division of Regional Innovation, Graduate School of Health Sciences, Hirosaki University, 66-1 Hon-Cho, Hirosaki 036-8564, JapanFaculty of Agriculture and Life Science, Hirosaki University, Bunkyo-Cho, Hirosaki, Aomori 036-8561, JapanAomori Prefectural Industrial Technology Research Center, Agricultural Products Institute, 91 Kamikita-Gun Rokunohe-Machi Inuotose Yanagisawa, Aomori 033-0071, JapanDivision of Regional Innovation, Graduate School of Health Sciences, Hirosaki University, 66-1 Hon-Cho, Hirosaki 036-8564, JapanThe Maillard reaction intermediates and related phytochemicals in garlic (<i>Allium sativum</i> L.), which was heated for various lengths of time, using X-band (9 GHz) electron paramagnetic resonance (EPR) and high performance liquid chromatography (HPLC) were investigated. Non-spin-trap and non-destructive EPR detected the total reaction intermediates (radicals). The g-value of the signal was 2.004. The signal with a peak-to-peak linewidth (ΔHpp) was approximately 0.67 milli Tesla (mT). The values of the intermediates are suggestive of organic compounds. The garlic darkened in color with the increasing number of heating days. Melanoidin, responsible for darkening of the garlic, was detected at an absorbance of 400 nm. Analysis of the correlation between the EPR intensity and melanoidin absorbance showed a good correlation coefficient (0.98). In addition, 5-hydroxymethyl furfural (5-HMF) and total phenolic compounds increased with the increasing number of heating days. Moreover, trace amount of Fe<sup>3+</sup> was observed in the black garlic by EPR. Non-destructive EPR is a useful method for evaluating not only Maillard reaction intermediates, but also the pigment associated with the reaction processes.https://www.mdpi.com/1420-3049/25/19/4578black garlicMaillard reactionintermediateEPRHPLCradical |
| spellingShingle | Kouichi Nakagawa Hayato Maeda Yoshifumi Yamaya Yudai Tonosaki Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses Molecules black garlic Maillard reaction intermediate EPR HPLC radical |
| title | Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses |
| title_full | Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses |
| title_fullStr | Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses |
| title_full_unstemmed | Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses |
| title_short | Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses |
| title_sort | maillard reaction intermediates and related phytochemicals in black garlic determined by epr and hplc analyses |
| topic | black garlic Maillard reaction intermediate EPR HPLC radical |
| url | https://www.mdpi.com/1420-3049/25/19/4578 |
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