Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine.

  title={Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine.},
  author={Einat Haleva-Toledo and M Naim and Uri Zehavi and Russell Rouseff},
  journal={Journal of agricultural and food chemistry},
  volume={47 10},
Solutions of L-cysteine (Cys) and N-acetyl-L-cysteine (AcCys), containing glucose or rhamnose, with or without arginine, were buffered to pH 3, 5, and 7 and incubated at 70 degrees C for 48 h. Cys and AcCys inhibited the formation of (hydroxymethyl)furfural (HMF) from glucose and methylfurfural (MF) from rhamnose under acidic conditions. AcCys inhibited the accumulation of 4-hydroxy-2, 5-dimethyl- 3(2H)-furanone (DMHF, Furaneol) from rhamnose, but Cys, under our experimental conditions… Expand
Isolation and quantification in food of 6-(2-formyl-5-methylpyrrol-1-yl)-l-norleucine (“rhamnolysine”) and its precursor 3,6-dideoxy-l-mannosone
In the Maillard reaction (non-enzymatic browning), reducing carbohydrates react to 1,2-dicarbonyl compounds that may combine with the ε-amino group of lysine to form characteristic pyrrole compoundsExpand
Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from rhamnose as affected by reaction parameters: experimental design approach.
Results indicate that rhamnose can be an excellent precursor of HDMF, if the reaction conditions are well mastered, and the effect of phosphate is by far the most important, followed by concentration of precursors and pH. Expand
Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)
During the last years substantial progress has been made in the elucidation of the biological pathway leading to HDMF and DMMF and this review summarizes the latest advances. Expand
Isolation, identification, and formation conditions of a novel Maillard yellowish pigment, pyrrolothiazolate
A novel yellow pigment was isolated from a model Maillard reaction system containing l-cysteine, l-lysine, and glucose and identified it as 6-hydroxy-3[R],7a[S]-dimethyl-7-oxo-2,3-dihydropyrrolo[2,1-b]thiazole-3-calboxylic acid, a novel pyrrolothiazole derivative carrying a carboxy group. Expand
Quantitative analysis of 2-furfural and 5-methylfurfural in different Italian vinegars by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry using isotope dilution.
A new method was developed for the determination of 2-furfural (2-F) and 5-methylfurfural (5-MF), two products of Maillard reaction in vinegar, with head-space solid-phase microextraction (HS-SPME)Expand
Effect of antibrowning agents on browning and intermediate formation in the glucose-glutamic acid model.
Citric acid and oxalic acid were identified as the most effective in inhibitors of browning and intermediates, even during storage in air at 30 °C. Expand
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection.
In all the 19 samples analyzed, 2-furoic acid, 5 HMF, and furfural are found and the last eluting of these compounds is identified as 5-acethoxymethylfurfural, and, notwithstanding a partial hydrolysis in chromatographic conditions, its quantitation can be carried out. Expand
Effect of temperature and some added compounds on the stability of blood orange marmalade.
Study of degradation reactions occurring in blood orange marmalade stored at 20 °C and 35 °C highlights the dependence of anthocyans and 5-hydroxymethyl-2-furaldehyde (HMF) levels on the storage temperature. Expand
Biological effects of Maillard browning products that may affect acrylamide safety in food: biological effects of Maillard products.
  • M. Friedman
  • Chemistry, Medicine
  • Advances in experimental medicine and biology
  • 2005
The evaluation of biological activities of Maillard products and of other biologically active food ingredients suggests that they could both enhance and/or ameliorate acrylamide toxicity, especially carcinogenicity, but less so neurological or reproductive manifestations. Expand
Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents
Summary The effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N-acetyl-cysteine (AC) in inhibiting browning of fresh-cut pineapple slices that were stored for up to 14 days at 10 °C,Expand