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
作者： Li, Yingchang 1 ; Du, Fengxia 1 ; Song, Suzhen 1 ; Li, Shuangyan 1 ; Yang, Xianqing 2 ; Yi, Shumin 1 ;
作者机构： 1.Bohai Univ, Coll Food Sci & Technol, Food Safety Key Lab Liaoning Prov, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Peoples R China
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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