Food Chem. 2014 Dec 15;165:444-50
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 0.11 mg/kg, 0.10mg/kg, 0.09 mg/kg for glyoxal,
methylglyoxal (MGo) and diacetyl, respectively. The obtained results revealed
high concentrations of methylglyoxal in HFASs (average 102 ± 91 mg/kg, range 15.6-315
mg/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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