Exploring the formation pathway and antioxidant properties of the sugar-smoking pigment 5-GGMF

[Display omitted] •Construction of a sugar-smoking model reaction to study the primary pathways of sugar-smoking pigment formation.•The primary source of 5-HMF was identified as fructose resulting from the cleavage of sucrose at 330 °C.•The primary pathway for the formation of 5-GGMF was attributed...

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Veröffentlicht in:Food chemistry 2024-06, Vol.442, p.138406-138406, Article 138406
Hauptverfasser: Liu, Teng, Niu, Yumin, Cheng, Kexin, Fei, Qichao, Liu, Dengyong
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container_end_page 138406
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container_title Food chemistry
container_volume 442
creator Liu, Teng
Niu, Yumin
Cheng, Kexin
Fei, Qichao
Liu, Dengyong
description [Display omitted] •Construction of a sugar-smoking model reaction to study the primary pathways of sugar-smoking pigment formation.•The primary source of 5-HMF was identified as fructose resulting from the cleavage of sucrose at 330 °C.•The primary pathway for the formation of 5-GGMF was attributed to the intermolecular dehydration of 5-HMF and glucose at 150 °C.•The 5-HMF-glucose model reaction product displayed stronger radical scavenging abilities. The present study aimed to elucidate the pathway of pigment formation and identify the source of antioxidant activity during sugar smoking. Building upon previous research, this investigation replicated the sucrose cleavage process involved in sugar-smoking through model reactions to obtain distinct model reaction products. The products were analyzed using various techniques such as ultraviolet–visible spectrometry, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and high-performance liquid chromatography-tandem mass spectrometry. The findings revealed that the pyrolysis of sucrose at 330 °C yielded glucose and fructose, with fructose pyrolysis producing significantly more 5-HMF than glucose. Moreover, the antioxidant capacity of 5-HMF was found to make a substantial contribution. The primary source of 5-HMF was identified as fructose resulting from the cleavage of sucrose at 330 °C, while the primary pathway for the formation of the sugar-smoking pigment 5-GGMF was attributed to the intermolecular dehydration of 5-HMF and glucose at 150 °C.
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The present study aimed to elucidate the pathway of pigment formation and identify the source of antioxidant activity during sugar smoking. Building upon previous research, this investigation replicated the sucrose cleavage process involved in sugar-smoking through model reactions to obtain distinct model reaction products. The products were analyzed using various techniques such as ultraviolet–visible spectrometry, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and high-performance liquid chromatography-tandem mass spectrometry. The findings revealed that the pyrolysis of sucrose at 330 °C yielded glucose and fructose, with fructose pyrolysis producing significantly more 5-HMF than glucose. Moreover, the antioxidant capacity of 5-HMF was found to make a substantial contribution. The primary source of 5-HMF was identified as fructose resulting from the cleavage of sucrose at 330 °C, while the primary pathway for the formation of the sugar-smoking pigment 5-GGMF was attributed to the intermolecular dehydration of 5-HMF and glucose at 150 °C.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.138406</identifier><identifier>PMID: 38219571</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidant properties ; Model reaction ; Reaction path ; Sugar-smoking pigment ; UPLC-MS/MS</subject><ispartof>Food chemistry, 2024-06, Vol.442, p.138406-138406, Article 138406</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. 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The present study aimed to elucidate the pathway of pigment formation and identify the source of antioxidant activity during sugar smoking. Building upon previous research, this investigation replicated the sucrose cleavage process involved in sugar-smoking through model reactions to obtain distinct model reaction products. The products were analyzed using various techniques such as ultraviolet–visible spectrometry, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and high-performance liquid chromatography-tandem mass spectrometry. The findings revealed that the pyrolysis of sucrose at 330 °C yielded glucose and fructose, with fructose pyrolysis producing significantly more 5-HMF than glucose. Moreover, the antioxidant capacity of 5-HMF was found to make a substantial contribution. The primary source of 5-HMF was identified as fructose resulting from the cleavage of sucrose at 330 °C, while the primary pathway for the formation of the sugar-smoking pigment 5-GGMF was attributed to the intermolecular dehydration of 5-HMF and glucose at 150 °C.</description><subject>Antioxidant properties</subject><subject>Model reaction</subject><subject>Reaction path</subject><subject>Sugar-smoking pigment</subject><subject>UPLC-MS/MS</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkE9PwyAYh4nR6PzzFUyPXjqBUspuGrNNkxkvepVQ-rIx11Kh0-3by-zm1QP5JeT5vS88CF0TPCSY8Nvl0DhX6QXUQ4opG5JMMMyP0ICIIksLXNBjNMAZFqkgjJ-h8xCWGGOKiThFZ5mgZJQXZIDex5t25bxt5km3gMQ4X6vOuiZpVbf4VttENVU88Wpjq5hJ610LvrMQEmd-O2E9Vz4NtfvYTWntvIbI5el0-jy5RCdGrQJc7fMCvU3Grw-P6exl-vRwP0t1RvIu5bowpaGMG64qIKoSZMRzVhbMiLLkuORMAfCMF3lMWuRlpHWJOSVcC2qyC3TTz43P-1xD6GRtg4bVSjXg1kHSEWE0ZyIXEeU9qr0LwYORrbe18ltJsNy5lUt5cCt3bmXvNhav9zvWZQ3VX-0gMwJ3PQDxp18WvAzaQqOhsh50Jytn_9vxA55zj0U</recordid><startdate>20240601</startdate><enddate>20240601</enddate><creator>Liu, Teng</creator><creator>Niu, Yumin</creator><creator>Cheng, Kexin</creator><creator>Fei, Qichao</creator><creator>Liu, Dengyong</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20240601</creationdate><title>Exploring the formation pathway and antioxidant properties of the sugar-smoking pigment 5-GGMF</title><author>Liu, Teng ; Niu, Yumin ; Cheng, Kexin ; Fei, Qichao ; Liu, Dengyong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c315t-6c7fbf246f6ade1ad819654b74f8bb60b64aee63675aee275bbf2cb06216c82f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antioxidant properties</topic><topic>Model reaction</topic><topic>Reaction path</topic><topic>Sugar-smoking pigment</topic><topic>UPLC-MS/MS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Teng</creatorcontrib><creatorcontrib>Niu, Yumin</creatorcontrib><creatorcontrib>Cheng, Kexin</creatorcontrib><creatorcontrib>Fei, Qichao</creatorcontrib><creatorcontrib>Liu, Dengyong</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Teng</au><au>Niu, Yumin</au><au>Cheng, Kexin</au><au>Fei, Qichao</au><au>Liu, Dengyong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Exploring the formation pathway and antioxidant properties of the sugar-smoking pigment 5-GGMF</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-06-01</date><risdate>2024</risdate><volume>442</volume><spage>138406</spage><epage>138406</epage><pages>138406-138406</pages><artnum>138406</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted] •Construction of a sugar-smoking model reaction to study the primary pathways of sugar-smoking pigment formation.•The primary source of 5-HMF was identified as fructose resulting from the cleavage of sucrose at 330 °C.•The primary pathway for the formation of 5-GGMF was attributed to the intermolecular dehydration of 5-HMF and glucose at 150 °C.•The 5-HMF-glucose model reaction product displayed stronger radical scavenging abilities. The present study aimed to elucidate the pathway of pigment formation and identify the source of antioxidant activity during sugar smoking. Building upon previous research, this investigation replicated the sucrose cleavage process involved in sugar-smoking through model reactions to obtain distinct model reaction products. The products were analyzed using various techniques such as ultraviolet–visible spectrometry, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and high-performance liquid chromatography-tandem mass spectrometry. The findings revealed that the pyrolysis of sucrose at 330 °C yielded glucose and fructose, with fructose pyrolysis producing significantly more 5-HMF than glucose. Moreover, the antioxidant capacity of 5-HMF was found to make a substantial contribution. The primary source of 5-HMF was identified as fructose resulting from the cleavage of sucrose at 330 °C, while the primary pathway for the formation of the sugar-smoking pigment 5-GGMF was attributed to the intermolecular dehydration of 5-HMF and glucose at 150 °C.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38219571</pmid><doi>10.1016/j.foodchem.2024.138406</doi><tpages>1</tpages></addata></record>
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subjects Antioxidant properties
Model reaction
Reaction path
Sugar-smoking pigment
UPLC-MS/MS
title Exploring the formation pathway and antioxidant properties of the sugar-smoking pigment 5-GGMF
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