Effect of Chlorogenic Acid on Formation of 5-Hydroxymethylfurfural in Fructose-acid Reaction Systems
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Abstract:
In this study, a reaction system consisting of fructose, citric acid, and sodium citrate buffer solution was developed to investigate the effect of chlorogenic acid on the formation of 5-hydroxymethylfurfural (HMF) and the intermediate product 3-deoxyglucosulose (3-DG) under different pH environments, to mimic drying of plum fruit under high temperature conditions. The results showed that chlorogenic acid could influence the formation of HMF and 3-DG, which was also affected by pH conditions. At pH values of 2.80 and 3.70, the addition of chlorogenic acid inhibited the formation of HMF and 3-DG; the lower the pH value, the higher the inhibition rate. At pH values of 4.70 and 5.70, the addition of chlorogenic acid significantly promoted the formation of HMF; with increasing pH, an increased production of HMF as well as 3-DG was observed. However, at the same pH, chlorogenic acid did not have a significant promoting effect on the formation of 3-DG. At pH 6.0, a high dose (42 mmol/mL) of chlorogenic acid could significantly increase the rate of HMF formation. When the reaction was carried out at 90 ℃ for 48 h, HMF yield was increased by 1.14-fold. Thus, at lower pH, fructose tended to form HMF via the fructofuranosyl cation pathway and chlorogenic acid could inhibit the formation of 3-DG to decrease the HMF content. At higher pH, fructose was more likely to form HMF via the 3-DG pathway and chlorogenic acid could increase the HMF content by promoting the conversion of 3-DG to HMF.
