» Articles » PMID: 10554203

New Melanoidin-like Maillard Polymers from 2-Deoxypentoses

Overview
Date 2001 Feb 7
PMID 10554203
Citations 15
Authors
Affiliations
Soon will be listed here.
Abstract

In the 2-deoxy-D-ribose/methyl 4-aminobutyrate Maillard system a trapped N-substituted 2-(hydroxymethyl)pyrrole is one of the major products. However, nontrapped representatives of this type of compound were hitherto not found in other Maillard model systems, indicating their extraordinary reactivity. Model experiments with 2-deoxy-D-ribose/methylamine enabled the detection of N-methyl-2-(hydroxymethyl)pyrrole (1) and some derived linear oligomers (2, 3) as minor components. Consequently, 1 was synthesized and its oligomerization studied under very mild acidic conditions. The deformylated dimeric bis(N-methyl-2-pyrrolyl)methane (2) and trimeric N-methyl-2,5-bis(N-methyl-2-pyrrolylmethyl)pyrrole (3) were characterized by GC/MS and NMR. Higher regular oligomers up to 6 N-methyl-2-pyrrolylmethyl units as well as corresponding dehydro-oligomers up to 12 units were identified by MALDI-TOF-MS. A complementary experiment starting with N-methyl-2-hydroxy[(13)C]methylpyrrole ([(13)CH(2)OH]-1) confirmed the structure and the oligomerization pathway. The possible significance of this type of model oligomer for the melanoidin formation in Maillard reactions is discussed. The antioxidative activity of the isolated dimer and trimer was tested in Fe(III)-thiocyanate and DPPH assays.

Citing Articles

Biochemical Profiling and Physicochemical and Biological Valorization of Iraqi Honey: A Comprehensive Analysis.

Hameed O, Shaker O, Ben Slima A, Makni M Molecules. 2024; 29(3).

PMID: 38338414 PMC: 10856440. DOI: 10.3390/molecules29030671.


Kinetics of -ascorbic acid degradation and non-enzymatic browning development in hot-compressed water.

Feng L, Yang Y, Xie Y, Liu S, Peng X, Hu S Front Nutr. 2023; 9:1022254.

PMID: 36712510 PMC: 9877347. DOI: 10.3389/fnut.2022.1022254.


Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods.

Navajas-Porras B, Perez-Burillo S, Hinojosa-Nogueira D, Pastoriza S, Rufian-Henares J Antioxidants (Basel). 2022; 11(12).

PMID: 36552533 PMC: 9774919. DOI: 10.3390/antiox11122324.


Impact of agro-forestry systems on the aroma generation of coffee beans.

Xu S, Liu Y, Ma F, Yang N, de Melo Virginio Filho E, Fisk I Front Nutr. 2022; 9:968783.

PMID: 35990319 PMC: 9386424. DOI: 10.3389/fnut.2022.968783.


Roast level and brew temperature significantly affect the color of brewed coffee.

Yeager S, Batali M, Lim L, Liang J, Han J, Thompson A J Food Sci. 2022; 87(4):1837-1850.

PMID: 35347719 PMC: 9311422. DOI: 10.1111/1750-3841.16089.