5-Hydroxymethyl-2-furfural and Derivatives Formed during Acid Hydrolysis of Conjugated and Bound Phenolics in Plant Foods and the Effects on Phenolic Content and Antioxidant Capacity

• Published in: Journal of agricultural and food chemistry Vol. 62; no. 20; pp. 4754 - 4761
• Main Authors: Chen, Peter X, Tang, Yao, Zhang, Bing, Liu, Ronghua, Marcone, Massimo F, Li, Xihong, Tsao, Rong
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 21.05.2014; American Chemical Society, Books and Journals Division
• Subjects: absorption; acid hydrolysis; Acids - chemistry; antioxidant activity; Antioxidants - chemistry; Chromatography, High Pressure Liquid; ethanol; foods; free radical scavengers; Fruit - chemistry; fruits; Furaldehyde - analogs & derivatives; Furaldehyde - chemistry; grains; hydrochloric acid; Hydrolysis; hydroxymethylfurfural; methanol; nuclear magnetic resonance spectroscopy; phenolic compounds; Phenols - chemistry; Plant Extracts - chemistry; reactive oxygen species; solvents; Tandem Mass Spectrometry; temperature; vegetables; Vegetables - chemistry; NMR; HPLC-DAD; hydroxymethylfurfural; plant extraction; methoxymethylfurfural; furans; ethoxymethylfurfural; fructose; dehydration; LC−MS

A common protocol for the extraction of phenolic aglycons or bound phenolics in plants generally involves hydrothermal hydrolysis in an aqueous methanol or ethanol solution containing 2–4 N HCl. However, as shown in the present study, this process also forms 5-(hydroxymethyl)furan-2-carbaldehyde (HM...