Albouchi Abdullatif, Murkovic Michael
Institute of Biochemistry, Graz University of Technology, Petersgasse 10-12/II, 8010 Graz, Austria.
Institute of Biochemistry, Graz University of Technology, Petersgasse 10-12/II, 8010 Graz, Austria.
Food Res Int. 2020 Nov;137:109444. doi: 10.1016/j.foodres.2020.109444. Epub 2020 Jun 19.
The mitigation of furfuryl alcohol, 5-hydroxymethylfurfural, 2-furoic acid, and 5-hydroxymethyl 2-furoic acid was conducted in two dry model systems mimicking coffee and an actual coffee system by incorporating 14 chemicals, that are categorized to phenolic acids, flavonoids, non-phenolic antioxidants, and non-antioxidant agents. Mitigation effects were determined as the decrease in the levels of the studied furan derivatives after the systems went through a controlled roasting process. Strong mitigation effects in the dry model systems were observed after the application of phenolic acids, quinic acid or EDTA. The mitigation effects of phenolic acids and flavonoids depended on the number and availability of phenolic hydroxyl groups. Certain agents exhibited a furan derivative-specific reducing effect while most of them showed a generalized effect. The mitigation efficacy decreased with the increasing complexity of the tested systems. In the coffee system, mitigation effects were almost completely lost in comparison with dry model systems. Still, taurine and sodium sulfite exerted the strongest mitigation effect in the coffee system.
通过加入14种化学物质（分为酚酸、黄酮类化合物、非酚类抗氧化剂和非抗氧化剂），在模拟咖啡的两种干燥模型系统和一个实际咖啡系统中对糠醇、5-羟甲基糠醛、2-糠酸和5-羟甲基2-糠酸进行了减轻处理。减轻效果通过系统经过控制烘焙过程后所研究呋喃衍生物水平的降低来确定。在应用酚酸、奎尼酸或乙二胺四乙酸后，在干燥模型系统中观察到了强烈的减轻效果。酚酸和黄酮类化合物的减轻效果取决于酚羟基的数量和可用性。某些试剂表现出呋喃衍生物特异性还原作用，而大多数试剂表现出普遍作用。减轻效果随着测试系统复杂性的增加而降低。在咖啡系统中，与干燥模型系统相比，减轻效果几乎完全丧失。尽管如此，牛磺酸和亚硫酸钠在咖啡系统中发挥了最强的减轻效果。
