TY - JOUR
T1 - Trapping of glyoxal by propyl, octyl and dodecyl gallates and their mono-glyoxal adducts
AU - Hou, Yu
AU - Xie, Zhengjun
AU - Cui, Hengqing
AU - Lu, Yongling
AU - Zheng, Tiesong
AU - Sang, Shengmin
AU - Lv, Lishuang
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/12/15
Y1 - 2018/12/15
N2 - Glyoxal (GO) is one of the major toxic intermediates generated during lipid oxidation and degradation. We investigated the inhibitory activities and mechanisms of propyl, octyl, and dodecyl gallates (PG, OG, and DG) on the formation of GO in buffer and during thermo-processing of corn oil, and the anti-carbonyl and antioxidative activities of the mono-GO adducts of PG, OG, and DG. Our results suggested that alkyl gallates could more effectively trap GO than gallic acid. The major mono-GO adducts of PG, OG, and DG were purified and their structures were elucidated based on their 1 H, 13 C, 2D-NMR, and HRMS data. We further demonstrated that the mono-GO (MG) adducts retained the anti-carbonyl and antioxidative activities. This is the first study to demonstrate that alkyl gallates, the popular food additives, could prevent not only food oxidation, but also the formation of toxic reactive carbonyl species and their corresponding advanced glycation end products (AGEs) during food processing.
AB - Glyoxal (GO) is one of the major toxic intermediates generated during lipid oxidation and degradation. We investigated the inhibitory activities and mechanisms of propyl, octyl, and dodecyl gallates (PG, OG, and DG) on the formation of GO in buffer and during thermo-processing of corn oil, and the anti-carbonyl and antioxidative activities of the mono-GO adducts of PG, OG, and DG. Our results suggested that alkyl gallates could more effectively trap GO than gallic acid. The major mono-GO adducts of PG, OG, and DG were purified and their structures were elucidated based on their 1 H, 13 C, 2D-NMR, and HRMS data. We further demonstrated that the mono-GO (MG) adducts retained the anti-carbonyl and antioxidative activities. This is the first study to demonstrate that alkyl gallates, the popular food additives, could prevent not only food oxidation, but also the formation of toxic reactive carbonyl species and their corresponding advanced glycation end products (AGEs) during food processing.
KW - Alkyl gallates [propyl gallate (PubChem CID: 4947)
KW - Antioxidative activity
KW - Carbonyl scavenger
KW - Dodecyl gallate (PubChem CID: 14425)]
KW - Glyoxal
KW - Octyl gallate (PubChem CID: 61253)
KW - Thermo-processing of oil
UR - https://www.scopus.com/pages/publications/85049458657
U2 - 10.1016/j.foodchem.2018.07.030
DO - 10.1016/j.foodchem.2018.07.030
M3 - Article
SN - 0308-8146
VL - 269
SP - 396
EP - 403
JO - Food Chemistry
JF - Food Chemistry
ER -