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• W2799318716 abstract "In the present study, we investigated the trapping of methylglyoxal (MGO) by propyl gallate (PG), a known food grade antioxidant, and the anti-carbonyl and anti-oxidative properties of the mono-MGO adduct of PG (MM-PG). Our result indicated that more than 77.5% MGO was suppressed by PG after a 30 min incubation of PG with MGO, which was much more effective than gallic acid (15.2%). For the first time, MM-PG was purified, and its structure was elucidated based on the analysis of its 1H, 13C, and 2D-NMR data. We also demonstrated that MM-PG had strong anti-oxidative and anti-carbonyl activities. Furthermore, PG could trap the MGO generated during the preparation of roasted pork, and both mono- and di- MGO adducts of PG were detected in the roasted pork system using LC/MS technique. Thus, PG could be widely applied in the food system for inhibiting the formation of both carbonyl species and oxidative species." @default.
• W2799318716 created "2018-05-17" @default.
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• W2799318716 date "2018-11-01" @default.
• W2799318716 modified "2023-10-16" @default.
• W2799318716 title "Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress" @default.
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• W2799318716 doi "https://doi.org/10.1016/j.foodchem.2018.04.045" @default.
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