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Research interests of our group encompass a broad range of topics in food science and technology especially in relation to Asian functional foods, including the study of nutraceutical components such as isothiocyanates, flavonoids, etc.; the effect of storage and processing of fruits and vegetables with respect to how these components interact; and the kinetics and mechanisms of reactions taking place in food. The latter includes the Maillard reaction and the mechanism of action of antioxidants. The Maillard reaction is very complex, but is essentially the name given to a reaction scheme that has as its starting reagents amino acids and sugars that occur in food. Due to the complex nature of these reactions and the vast variety of chemical present within food itself, our group focuses on much simplified model systems. In these systems, e.g., glycine reacting with glyceraldehyde, we carefully look at the possible reaction pathways that may occur under different conditions, pH, temperature, concentration etc. This work involves a combination of experimental and theoretical techniques ranging from conventional UV/Vis kinetic measurements, NMR and chromatographic analysis of reaction products and intermediates. The theoretical work includes computational chemistry and chemical kinetic computer modeling.
The chemistry of antioxidants, which are present as an additive or naturally occurring in some foods, is also examined in my group. An antioxidant compound is a species capable of removing harmful radicals (mainly peroxy radicals), naturally or unnaturally, present in biological systems. Polyphenolic compounds are examples of antioxidants. There are currently three overall possible mechanisms for antioxidant action. (i) If the radical is in an excited triplet state, then the polyphenolic could act as a quenching agent. (ii) If the radical is a doublet, then direct hydrogen atom transfer can occur to the radical. Successive hydrogen atom transfer produces a bi-radical that can subsequently rearrange to a dicarbonyl. (iii) If the radical is a doublet, then charge transfer may occur to yield a closed-shell anion and a radical polyphenolic cation. Proton transfer from either the solvent or the polyphenolic cation can then occur to the anion. The overall result is the same as direct hydrogen atom transfer, i.e., (ii). In my laboratory we simulate the peroxy radical using well known compounds (DPPH or ABTS+ radicals) and investigate experimentally, using conventional UV/Vis spectrometers, or with a stopped-flow UV/Vis instrument for faster reactions; and theoretically, using computational chemistry and chemical kinetic computer modeling, their reaction with various polyphenolics.
Research interests of our group encompass a broad range of topics in food science and technology especially in relation to Asian functional foods, including the study of nutraceutical components such as isothiocyanates, flavonoids, etc.; the effect of storage and processing of fruits and vegetables with respect to how these components interact; and the kinetics and mechanisms of reactions taking place in food. The latter includes the Maillard reaction and the mechanism of action of antioxidants. The Maillard reaction is very complex, but is essentially the name given to a reaction scheme that has as its starting reagents amino acids and sugars that occur in food. Due to the complex nature of these reactions and the vast variety of chemical present within food itself, our group focuses on much simplified model systems. In these systems, e.g., glycine reacting with glyceraldehyde, we carefully look at the possible reaction pathways that may occur under different conditions, pH, temperature, concentration etc. This work involves a combination of experimental and theoretical techniques ranging from conventional UV/Vis kinetic measurements, NMR and chromatographic analysis of reaction products and intermediates. The theoretical work includes computational chemistry and chemical kinetic computer modeling.
The chemistry of antioxidants, which are present as an additive or naturally occurring in some foods, is also examined in my group. An antioxidant compound is a species capable of removing harmful radicals (mainly peroxy radicals), naturally or unnaturally, present in biological systems. Polyphenolic compounds are examples of antioxidants. There are currently three overall possible mechanisms for antioxidant action. (i) If the radical is in an excited triplet state, then the polyphenolic could act as a quenching agent. (ii) If the radical is a doublet, then direct hydrogen atom transfer can occur to the radical. Successive hydrogen atom transfer produces a bi-radical that can subsequently rearrange to a dicarbonyl. (iii) If the radical is a doublet, then charge transfer may occur to yield a closed-shell anion and a radical polyphenolic cation. Proton transfer from either the solvent or the polyphenolic cation can then occur to the anion. The overall result is the same as direct hydrogen atom transfer, i.e., (ii). In my laboratory we simulate the peroxy radical using well known compounds (DPPH or ABTS+ radicals) and investigate experimentally, using conventional UV/Vis spectrometers, or with a stopped-flow UV/Vis instrument for faster reactions; and theoretically, using computational chemistry and chemical kinetic computer modeling, their reaction with various polyphenolics.
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JOURNAL OF MOLECULAR LIQUIDS (2023): 122789-122789
Food Chemistry (2019): 629-635
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