NDLI: Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry

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Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry

Content Provider	Royal Society of Chemistry (RSC)
Author	Kokkinidou, Smaro Peterson, Devin G.
Copyright Year	2013
Abstract	Response surface methodology (RSM) was utilized to investigate the dose–response relationships of a phenolic mixture (catechin, genistein and daidzein) as a pre-thermal processing technique to reduce reactive carbonyl species (RCSs; glyoxal, methylglyoxal and 3-deoxyglucosone) in ultra-high temperature (UHT) bovine milk. A modified derivatization technique for RCSs was developed to overcome quantitative error caused by interference from the phenolic compounds. For the statistical analysis, a Box–Behnken 3-factor (catechin, genistein and daidzein) 3-level (0.17, 0.645 and 1.12 mM) design was employed. In general, all phenolic mixtures were able to reduce RCSs in UHT milk; some compositions reported RCSs levels at or below levels reported in pasteurized milk. Predictive models with no significant lack of fit (p > 0.05), high R2-values (0.886–0.979) and good predictive power were developed. ANOVA analysis of the glyoxal levels indicated that only linear effects of each phenolic compound had a significant effect (p < 0.05) meaning that no significant interactions between the different phenolic compounds influenced glyoxal levels. Linear, cross product and quadratic effects of factors were reported (p < 0.05) for methylglyoxal, indicating more complicated interactions between the phenolic compounds. Both linear and quadratic effects were also reported (p < 0.05) for 3-deoxyglucosone. Overall, based on canonical analysis, catechin seemed to be the most influential factor for the reduction of RCSs in UHT milk. In summary, RSM provided a basis to understand phenolic structure–reactivity and to optimize the composition of a tertiary mixture of phenolic compounds for reduction of RCSs in UHT milk.
Starting Page	1093
Ending Page	1104
Page Count	12
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	7
Journal	Food & Function
DOI	10.1039/c3fo60032g
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	ANOVA Behnken Response surface methodology Catechin Genistein Daidzein Carbonyl group Glyoxal Methylglyoxal 3-Deoxyglucosone Ultra-high-temperature processing Pasteurization Analysis of variance Cross product Canonical analysis
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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