Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
-
Yingchang Li
,
Fengxia Du
Abstract
The effects of chlorogenic acid and quercetin-3-D-galactoside on the decomposition of trimethylamine oxide (TMAO) in squid extract and the main mechanism of inhibition of thermal decomposition were studied. The results indicated that chlorogenic acid and quercetin-3-D-galactoside could inhibit decomposition of TMAO in squid extract. The amount of TMAO was increased by 11.79 and 15.76% in squid extract treated with chlorogenic acid and quercetin-3-D-galactoside from 0 and 2.5 g/L, respectively. The contents of trimethylamine (TMA), dimethylamine (DMA), and formaldehyde (FA) were significantly decreased with increasing contents of chlorogenic acid and quercetin-3-D-galactoside. There were many free radicals in squid extract at high temperatures; however, the free radical signals were weakened after the addition of chlorogenic acid and quercetin-3-D-galactoside therein. This implied that chlorogenic acid and quercetin-3-D-galactoside could inhibit the thermal decomposition of TMAO in squid extract, which was associated with the scavenging of their free radicals. This result provides a theoretical basis for the development and utilization of blueberry leaf extract as an efficient FA inhibitor for aquatic products.
Funding source: National Key R & D Program of China
Award Identifier / Grant number: 2017YFC1600706
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 31201308
Acknowledgment
This work was supported by National Key R & D Programme of China (Grant No. 2017YFC1600706) and the National Natural Science Foundation of China (Grant No. 31201308).
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was supported by National Key R & D Programme of China (Grant No. 2017YFC1600706) and the National Natural Science Foundation of China (Grant No. 31201308).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0087).
© 2020 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
Artikel in diesem Heft
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
