Detection and Quantitation of 2,5-Diketopiperazines in Wheat Sourdough and Bread

Liquid chromatography mass spectrometry (LC−MS) was used to quantify the levels of the 2,5-diketopiperazines cis-cyclo(l-Leu-l-Pro) and cis-cyclo(l-Phe-l-Pro) in acidified dough and bread. Dough acidification led to a significant increase in the level of cis-cyclo(l-Leu-l-Pro) and cis-cyclo(l-Phe-l-...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2009-10, Vol.57 (20), p.9563-9568
Hauptverfasser:	Ryan, Liam A. M, Dal Bello, Fabio, Arendt, Elke K, Koehler, Peter
Format:	Artikel
Sprache:	eng
Schlagworte:	2,5-diketopiperazines acetic acid antibiotics antifungal properties biochemical pathways Biological and medical sciences Bread - analysis bread crumb bread crust Cereal and baking product industries Chemical Composition of Foods/Feeds Cooking detection Diketopiperazines - analysis food composition Food industries Fundamental and applied biological sciences. Psychology General aspects Hot Temperature lactic acid liquid chromatography mass spectrometry Methods of analysis, processing and quality control, regulation, standards microbial activity minimum inhibitory concentration piperazines quantitative analysis sensory properties sourdough sourdough bread temperature temporal variation Triticum - chemistry wheat products
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