Exploring epigallocatechin gallate impregnation to inhibit 5-hydroxymethylfurfural formation and the effect on antioxidant ability of black garlic. (January 2020)

• Record Type: Journal Article
• Authors: Lee, Chieh-Hsiu; Chen, Yu-Ting; Hsieh, Hsin-Jung; Chen, Kai-Ting; Chen, Yi-An; Wu, Jung-Tsung; Tsai, Ming-Shiun; Lin, Jer-An; Hsieh, Chang-Wei
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 117(2020)
• Publication Date: 2020-01
• Subjects: Black garlic -- 5-Hydroxymethylfurfural -- Maillard reaction -- Epigallocatechin gallate -- Kinetic analysis; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108628
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 5-hydroxymethylfurfural (5-HMF) is regarded as a neo-formed contaminant (NFC) that may negatively affect human health. Among the foods undergoing thermal processing, the 5-HMF content of black garlic is relatively high. However, many researches have shown that 5-HMF has antioxidant ability; therefore, in this study, we aimed to explore the use of epigallocatechin gallate (EGCG) to reduce 5-HMF whether would also affect the antioxidant ability of black garlic. Hence, mitigating the 5-HMF formation in black garlic and increasing the safety of black garlic consumption were the purposes in this study. At the 30th day of aging, the 5-HMF content of garlic with EGCG impregnation for 12 h was 2.37 ± 0.11 mg/g dry weight, which mitigated the formation of 5-HMF by approximately 50% compared with the control. It indicated that EGCG could be adducted with 5-HMF to reduce the formation of 5-HMF during the production of black garlic. Moreover, it also found that as the impregnation time increased, the antioxidant ability of black garlic was higher. EGCG impregnation is a useful method for mitigating 5-HMF formation in black garlic without affecting the bioactivity of black garlic, such as its antioxidant ability. Highlights: Kinetic analysis of EGCG impregnation for the reduction of 5-HMF in black garlic. . Explore the effect of EGCG impregnation on reduction of 5-HMF in black garlic. EGCG impregnation mitigates the formation of 5-HMF in black garlic about 50%. EGCG impregnation enhances the bioactivity of black garlic.