Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract

文献类型： 外文期刊

第一作者： Li, Yingchang

作者： Li, Yingchang;Du, Fengxia;Song, Suzhen;Li, Shuangyan;Yi, Shumin;Yang, Xianqing

作者机构：

关键词： chlorogenic acid; formaldehyde; quercetin-3-D-galactoside; squid extract; thermal decomposition; trimethylamine oxide

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.022； 五年影响因子：1.152 ）

ISSN： 2194-5764

年卷期： 2021 年 17 卷 4 期

页码：

收录情况： SCI

摘要： The effects of chlorogenic acid and quercetin-3-D-galactoside on the decomposition of trimethylamine oxide (TMAO) in squid extract and the main mechanism of inhibition of thermal decomposition were studied. The results indicated that chlorogenic acid and quercetin-3-D-galactoside could inhibit decomposition of TMAO in squid extract. The amount of TMAO was increased by 11.79 and 15.76% in squid extract treated with chlorogenic acid and quercetin-3-D-galactoside from 0 and 2.5 g/L, respectively. The contents of trimethylamine (TMA), dimethylamine (DMA), and formaldehyde (FA) were significantly decreased with increasing contents of chlorogenic acid and quercetin-3-Dgalactoside. Thereweremany free radicals in squid extract at high temperatures; however, the free radical signals were weakened after the addition of chlorogenic acid and quercetin-3-D-galactoside therein. This implied that chlorogenic acid and quercetin-3-D-galactoside could inhibit the thermal decomposition of TMAO in squid extract, which was associated with the scavenging of their free radicals. This result provides a theoretical basis for the development and utilization of blueberry leaf extract as an efficient FA inhibitor for aquatic products.

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