Food Chem, 2014 Dec 15;165C:444-450
Three α-ketoaldehydes, potentially present in high fructose
agave syrups (HFASs) as intermediates of the Maillard reaction, were
determined. A previously reported HPLC-FLD procedure based on pre-column
derivatisation with 4-methoxy-o-phenylenediamine was adopted, yielding the
method quantification limits 0.11mg/kg, 0.10mg/kg, 0.09mg/kg for glyoxal,
methylglyoxal (MGo) and diacetyl, respectively. The obtained results revealed
high concentrations of methylglyoxal in HFASs (average 102±91mg/kg, range
15.6-315mg/kg) as compared to commercial Mexican bee honeys or corn syrups.
Hydrogen peroxide was generated in all HFASs upon dilution, yet to less extent
than in bee honeys. HFASs presented bacteriostatic activity against Bacillus
subtilis and Escherichia coli; catalase addition had minimum effect on the
assay results in syrups with elevated MGo. Principal component analysis
revealed direct association between growth inhibition and MGo. It is concluded
that elevated concentration of MGo in HFASs is at least in part responsible for
their non-peroxide bacteriostatic activity.
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