Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols
The inhibitory mechanisms of 5 polyphenols including vanillin (V), chlorogenic acid (CA), hydroxybenzoic acid (HA), 3, 4-dihydroxybenzoic acid (P) and gallic acid (GA) on furfural (FF) in sugarcane juice model systems were investigated in this study. The inhibition rates of all these 5 polyphenols o...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003165 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849727106738552832 |
|---|---|
| author | Weikun Zou Huimei Huang Jiebo Chen Lu Wang |
| author_facet | Weikun Zou Huimei Huang Jiebo Chen Lu Wang |
| author_sort | Weikun Zou |
| collection | DOAJ |
| description | The inhibitory mechanisms of 5 polyphenols including vanillin (V), chlorogenic acid (CA), hydroxybenzoic acid (HA), 3, 4-dihydroxybenzoic acid (P) and gallic acid (GA) on furfural (FF) in sugarcane juice model systems were investigated in this study. The inhibition rates of all these 5 polyphenols on the FF could reach over 90 %. The contents of Fru and 3-DG in polyphenol system were lower than those in Fru/Ser. The adducts formed from polyphenols and Fru were found in all systems and exhibited a trend of increasing first and then decreasing. The results of correlation analysis indicated CA, HA and P exerted negative effects on of FF. Polyphenols probably inhibited FF generation by 2 ways: competitive binding with the precursors and preventing the conversion of intermediates to FF by scavenging free radicals. These results provided basis for improving the quality and safety of sugarcane juice and the application of polyphenol in food industry. |
| format | Article |
| id | doaj-art-81ee1b1fb42549b89327f2bf6f90bbd6 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-81ee1b1fb42549b89327f2bf6f90bbd62025-08-20T03:09:57ZengElsevierFood Chemistry: X2590-15752025-04-012710246910.1016/j.fochx.2025.102469Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenolsWeikun Zou0Huimei Huang1Jiebo Chen2Lu Wang3People's Government of Kaishan Township, Taining County, Sanming, Fujian Province 354400, China; National Engineering Research Center of Sugarcane, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaNational Engineering Research Center of Sugarcane, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaNational Engineering Research Center of Sugarcane, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Corresponding authors.National Engineering Research Center of Sugarcane, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Corresponding authors.The inhibitory mechanisms of 5 polyphenols including vanillin (V), chlorogenic acid (CA), hydroxybenzoic acid (HA), 3, 4-dihydroxybenzoic acid (P) and gallic acid (GA) on furfural (FF) in sugarcane juice model systems were investigated in this study. The inhibition rates of all these 5 polyphenols on the FF could reach over 90 %. The contents of Fru and 3-DG in polyphenol system were lower than those in Fru/Ser. The adducts formed from polyphenols and Fru were found in all systems and exhibited a trend of increasing first and then decreasing. The results of correlation analysis indicated CA, HA and P exerted negative effects on of FF. Polyphenols probably inhibited FF generation by 2 ways: competitive binding with the precursors and preventing the conversion of intermediates to FF by scavenging free radicals. These results provided basis for improving the quality and safety of sugarcane juice and the application of polyphenol in food industry.http://www.sciencedirect.com/science/article/pii/S2590157525003165FurfuralPolyphenolSugarcane juiceInhibition mechanism |
| spellingShingle | Weikun Zou Huimei Huang Jiebo Chen Lu Wang Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols Food Chemistry: X Furfural Polyphenol Sugarcane juice Inhibition mechanism |
| title | Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols |
| title_full | Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols |
| title_fullStr | Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols |
| title_full_unstemmed | Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols |
| title_short | Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols |
| title_sort | inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols |
| topic | Furfural Polyphenol Sugarcane juice Inhibition mechanism |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003165 |
| work_keys_str_mv | AT weikunzou inhibitionmechanismofthermallyinducedfurfuralinsimplifiedsugarcanejuicemodelsystembypolyphenols AT huimeihuang inhibitionmechanismofthermallyinducedfurfuralinsimplifiedsugarcanejuicemodelsystembypolyphenols AT jiebochen inhibitionmechanismofthermallyinducedfurfuralinsimplifiedsugarcanejuicemodelsystembypolyphenols AT luwang inhibitionmechanismofthermallyinducedfurfuralinsimplifiedsugarcanejuicemodelsystembypolyphenols |