Reactive carbonyl species and tea components: Dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in beverages containing high fructose corn syrup

AGFD 232

Chih-Yu Lo1, Shiming Li,, Yu Wang, ywang11@eden.rutgers.edu2, and Chi-Tang Ho, ho@aesop.rutgers.edu2. (1) Taiwan University, NJ, Taiwan, (2) Department of Food Science, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901
High fructose corn syrup (HFCS) has been added in various foods and beverages in these three decades. Many epidemic studies have discussed about the large consumption of sugars, such as fructose, sucrose and sweeteners. In our study, reactive carbonyl species (RCS) such as glyoxal (GO), methylglyoxal (MGO) and 3-deoxyglucosone (3-DOG) were detected by their corresponding quinoxaline derivatives using HPLC-UV method in HFCS carbonated soft drinks. From the comparison of HFCS and non-HFCS (diet) carbonated soft drink, it is an apparent conclusion that HFCS is the major source of RCS found in beverages. 5-(Hydroxymethyl)-2-furfural (5-HMF) is detected in HFCS by GC-FID method. The presence of 3-DOG and acid condition is a favorable condition for the production of 5-HMF. The variations of RCS and 5-HMF in the HFCS beverage with addition of epigallocatechin gallate (EGCG) during storage have been further explored.