Journal
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1099-1105Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.09.028
Keywords
alpha-dicarbonyl compounds; carbonated soft drink; high fructose corn syrup; glyoxal; methylglyoxal; 3-deoxyglucosone; 5-(hydroxymethyl)-2-furfural
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alpha-Dicarbonyl compounds, namely glyoxal (GO), methylglyoxal (MGO) and 3-deoxyglucosone (3-DOG), as well as 5-(hydroxymethyl)-2-furfural (5-HMF) were found and measured in carbonated soft drinks (CSD). It was realized that high fructose corn syrup (HFCS) in regular CSI)s was the major source of alpha-dicarbonyl compounds in beverages after comparison of levels in regular and diet CSDs. In two most commonly used HFCS formulas, 42% and 55% HFCS, the highest level of dicarbonyl found was 3-DOG, followed by MGO, and then GO. The stability of dicarbonyls in CSDs containing HFCS and (-)-epigallocatechin gallate (EGCG) which were incubated at 35 and 45 degrees C was investigated. It was found that EGCG decreased from I mg/mL to 0.5 and 0.3 mg/mL for 35 and 45 degrees C, respectively, in 16 days storage. Moreover, the reactions of EGCG with MGO, 3-DOG and 5-HMF were observed from the comparison of storage CSDs with and without EGCG under acidic conditions. (c) 2007 Elsevier Ltd. All rights reserved.
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