Yu, Hang published the artcilePotential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt, Name: 3-Pentanol, the main research area is baked milk yogurt resveratrol mitigating glycation end product; Advanced glycation end-products; Baked milk; Baked yogurt; Maillard reaction; Resveratrol.
Throughout the processing, a long-time-high-temperature baking procedure was involved to enhance the formation of a brownish color and desirable flavors; meanwhile, advanced glycation end-products (AGEs) were extensively produced through Maillard reaction (MR). The resveratrol at 1μmol/L was achieved the highest inhibitory rate against the formation of dicarbonyl compounds in the baked milk (3-deoxyglucosone (3-DG): 68.77%, methylglyoxal (MG): 50.46%) and baked yogurt (3-DG: 35.50%, MG: 37.11%). The content of N-(carboxymethyl)lysine (CML) and N-(hydroxyethyl) lysine (CEL) as the two commonly detected AGEs were decreased by higher than 30% and 27% in the baked milk and baked yogurt, resp., when the concentration of resveratrol was 0.1μmol/L. Moreover, the generation of furosine was significantly inhibited by 1μmol/L resveratrol, which was decreased to less than 40% and 60% in the baked milk and baked yogurt, resp. Furthermore, the addnl. level of 0.1μmol/L resveratrol achieved a high inhibitory effect of AGEs, and such an addnl. level would not alter the color and flavor profile of the baked milk and baked yogurt. Considering the high solubility of resveratrol in milk fat, it is speculated that resveratrol mainly acted at an early stage of the degradation, i.e., through the inhibition of the autocatalytic lipid oxidation that generates dicarbonyl compounds but played less as a dicarbonyl compounds scavenger.
Food Research International published new progress about Maillard reaction. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Name: 3-Pentanol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts