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Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress.

Research paper by Hengqing H Cui, Fei F Tao, Yu Y Hou, Yongling Y Lu, Tiesong T Zheng, Shengmin S Sang, Lishuang L Lv

Indexed on: 10 Jun '18Published on: 10 Jun '18Published in: Food Chemistry



Abstract

In the present study, we investigated the trapping of methylglyoxal (MGO) by propyl gallate (PG), a known food grade antioxidant, and the anti-carbonyl and anti-oxidative properties of the mono-MGO adduct of PG (MM-PG). Our result indicated that more than 77.5% MGO was suppressed by PG after a 30 min incubation of PG with MGO, which was much more effective than gallic acid (15.2%). For the first time, MM-PG was purified, and its structure was elucidated based on the analysis of its H, C, and 2D-NMR data. We also demonstrated that MM-PG had strong anti-oxidative and anti-carbonyl activities. Furthermore, PG could trap the MGO generated during the preparation of roasted pork, and both mono- and di- MGO adducts of PG were detected in the roasted pork system using LC/MS technique. Thus, PG could be widely applied in the food system for inhibiting the formation of both carbonyl species and oxidative species. Copyright © 2018. Published by Elsevier Ltd.