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Full-Text Articles in Food Chemistry
L-Cysteine Effects On Chlorogenic Acid Quinone-Amino Acid Induced Greening And Browning: Mechanism And Effects On Antioxidant Capacity, Yundi Liang
Food Science (MS) Theses
The formation of green trihydroxy benzacridine (TBA) derivatives when chlorogenic acid (CGA) quinones and amino acids react can be visually unappealing in some applications where CGA containing ingredients are used. Cysteine was studied as an amino acid anti-greening strategy, because cysteine-CGA conjugates are colorless. Buffered CGA: lysine: cysteine solutions at pH 8.0 and 9.0 were prepared and incubated for a maximum of 48 h at ambient temperature. Color intensity was periodically monitored using a UV-Vis spectrophotometer. Quantification and identification of conjugate formation were conducted by HPLC and LC-MS, while Antioxidant capacity was assessed by Trolox Equivalent Antioxidant Capacity and Folin-Ciocalteu …
Chlorogenic Acid Induced Colored Reactions And Their Effect On Carbonyls, Phenolic Content, And Antioxidant Capacity In Sunflower Butter Cookies, Sihui Liang, Lilian Were
Chlorogenic Acid Induced Colored Reactions And Their Effect On Carbonyls, Phenolic Content, And Antioxidant Capacity In Sunflower Butter Cookies, Sihui Liang, Lilian Were
Food Science Faculty Articles and Research
The high chlorogenic acid (CGA) content of sunflower seeds causes a greening reaction in sunflower butter baked products which can deter application of sunflower butter as an allergen-free alternative to other plant and dairy based butters. This study focused on how greening intensity of sunflower butter cookies made with different sweeteners (maple, agave, corn syrups, honey and xylitol) affected greening, protein oxidation products, Folin and ABTS•+ radical scavenging ability. Cookies made with maple syrup and xylitol had higher pH and resulted in more greening. The dough made with agave syrup had highest total carbonyls caused by its highest reducing …