Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2,5-dimethyl- 3(2H)-furanone (Furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine

Einat Haleva-Toledo, Michael Naim*, Uri Zehavi, Russell L. Rouseff

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Solutions of L-cysteine (Cys) and N-acetyl-L-cysteine (AcCys), containing glucose or rhamnose, with or without arginine, were buffered to pH 3, 5, and 7 and incubated at 70 °C for 48 h. Cys and AcCys inhibited the formation of (hydroxymethyl)furfural (HMF) from glucose and methylfurfural (MF) from rhamnose under acidic conditions. AcCys inhibited the accumulation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (DMHF, Furaneol) from rhamnose, but Cys, under our experimental conditions, enhanced Furaneol accumulation from rhamnose. Cys and AcCys reacted directly with Furaneol but not with HMF or MF. Both Cys and AcCys inhibited nonenzymatic browning at pH 7. At pH 3, however, Cys reacted with both glucose and rhamnose to produce unidentified compounds that increased the visible absorbency.

Original languageEnglish
Pages (from-to)4140-4145
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number10
DOIs
StatePublished - Oct 1999

Keywords

  • Furaneol
  • Furans
  • Glucose
  • L-cysteine
  • N-acetyl-L-cysteine
  • Rhamnose

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