Journal
FOOD CHEMISTRY
Volume 227, Issue -, Pages 422-431Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.107
Keywords
Maillard reaction; Melanoidins; Roasting; Phenols; Transglycosylation
Funding
- FCT/MEC [UID/QUI/00062/2013, UID/AMB/50017/2013, PEst-OE/QUI/UI0616/2014]
- FEDER, within the PT2020 Partnership Agreement
- FCT [REDE/1504/REM/2005, SFRH/BD/80553/2011, SFRH/BPD/104165/2014]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/80553/2011] Funding Source: FCT
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Under roasting conditions, polysaccharides depolymerize and also are able to polymerize, forming new polymers through non-enzymatic transglycosylation reactions (TGRs). TGRs can also occur between carbohydrates and aglycones, such as the phenolic compounds present in daily consumed foods like coffee. In this study, glycosidically-linked phenolic compounds were quantified in coffee melanoidins, the polymeric nitrogenous brown-colored compounds formed during roasting, defined as end-products of Maillard reaction. One third of the phenolics present were in glycosidically-linked form. In addition, the roasting of solid-state mixtures mimicking coffee beans composition allowed the conclusion that proteins play a regulatory role in TGRs extension and, consequently, modulate melanoidins composition. Overall, the results obtained showed that TGRs are a main mechanism of phenolics incorporation in melanoidins and are inhibited by amino groups through Maillard reaction. (C) 2017 Elsevier Ltd. All rights reserved.
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