Harshadrai M. Rawel

University of Potsdam

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Sascha Rohn

Technische Universität Berlin

Jürgen Kröll

University of Potsdam

Sorel Tchewonpi Sagu

Martin Luther University Halle-Wittenberg

Gerd Huschek

Institut für Getreideverarbeitung (Germany)

Thomas Homann

University of Potsdam

Oliver Schlüter

Leibniz Institute for Agricultural Engineering and Bioeconomy

Florian J. Schweigert�

University of Potsdam

G. Muschiolik

Friedrich Schiller University Jena

Josephine Bönick

Federal Institute for Risk Assessment

Sara Bußler

Leibniz Institute for Agricultural Engineering and Bioeconomy

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University of Potsdam

103

German Institute of Human Nutrition

Freie Universität Berlin

Technische Universität Berlin

Humboldt-Universität zu Berlin

Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Institut für Getreideverarbeitung (Germany)

Leibniz Association

Kiel University

Leibniz Institute of Vegetable and Ornamental Crops

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Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and α-Chaconine during Commercial Potato Processing

Journal of Agricultural and Food Chemistry (2009)

Jens Mäder Harshadrai M. Rawel Lothar W. Kroh

The influence of a commercial production process for dehydrated potato flakes on the content of free phenolic compounds, total phenolics, and glycoalkaloids in potatoes during the subsequent processing steps was determined. Processing byproducts, such as potato peel (steam peeling), mashed potato residues, and side streams (blanching and cooking waters), have also been investigated. A high-performance liquid chromatography (HPLC) method was developed to separate and quantify caffeic acid, gallic acid, ferulic acid, p-coumaric acid, p-hydoxybenzoic acid, protocatechuic acid, vanillic acid, catechin, and three isomers of caffeoylquinic acid: chlorogenic, neochlorogenic and cryptochlorogenic acid. Determination of the glycoalkaloids alpha-solanine and alpha-chaconine was performed by using a high-performance thin-layer chromatography (HPTLC) method. The deliverables reveal that processing potatoes to potato flakes remarkably diminishes the content of the analyzed compounds, mainly due to peeling and leaching. The influence of thermal exposure is less significant. About 43% of the initial phenolic acids and 10% of the glycoalkaloids remain after processing. The results of the total phenolic content assay by Folin-Ciocalteu reagent are proportional to the content of phenolic compounds determined by HPLC. Steam peeling has a higher influence on glycoalkaloid losses compared to that on phenolics. The highest amounts of phenolic compounds and glycoalkaloids were found in peeling byproduct. During processing, the amount of chlorogenic acid decreased, whereas the concentration of neochlorogenic acid increased due to isomerization. The impact of the results on potato processing technology is discussed.

Chlorogenic Acid

Glycoalkaloid

Phenolic acid

Protocatechuic acid

Vanillic acid

10.1021/jf901066k

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Citations (107)

Formation of conjugates between β-lactoglobulin and allyl isothiocyanate: Effect on protein heat aggregation, foaming and emulsifying properties

Food Hydrocolloids (2010)

Koraljka Rade-Kukic Christophe Schmitt Harshadrai M. Rawel

Allyl isothiocyanate

Conjugate

Beta-lactoglobulin

Sinigrin

10.1016/j.foodhyd.2010.08.018

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Citations (52)

Changes in Molecular Structure and Functionality during Purification and Denaturation of Faba Bean Proteins

The Royal Society of Chemistry eBooks (1995)

Harshadrai M. Rawel G. Muschiolik

Denaturation (fissile materials)

10.1039/9781847550873-00178

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Citations (1)

Characterization and optimization of microwave-assisted extraction of B-phycoerythrin from Porphyridium purpureum using response surface methodology and Doehlert design

Bioresource Technology Reports (2022)

Gerd Huschek Harshadrai M. Rawel Torsten Schweikert Janin Henkel-Oberländer Sorel Tchewonpi Sagu

Phycoerythrin

Kjeldahl method

10.1016/j.biteb.2022.101212

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Citations (17)

Einsatz von MALDI- und SELDI-Massenspectrometrie zur Charakterisierung ausgewählten Nahrungsproteine und Proteinmodifikationen

Jürgen Kröll Sascha Rohn Harshadrai M. Rawel

The application of mass spectrometry for the characterization of food proteins represents one of the most important tools in food chemistry and nutritional science. In the last few years there has been a tremendous development in the classical questions with regard to determination of molecular mass, identification amino acid sequence and structure of proteins. With these technical improvements, it is becoming more and more interesting to characterize the changes involved in proteins embedded in the food matrix as a result of their technological processing, especially in terms of the influence on their functional, nutritional and phsiological properties. Many such posttransational protein modifications occuring due to reactions with other food constituents (e.g. secondary plant metabolites) provide a series of possible fields for application of a sample preparation with a soft ionisation technique using mass spectrometry. The matrix assisted laser desorptions/ionisation ? time of flight ? mass spectrometry (MALDI-TOF-MS) and the surface enhanced laser desorptions/ionisation ? time of flight ? mass spectrometry (SELDI-TOF-MS) have become since than two of the most important methods of choice for solving of such questions and these both techniques have been described here with correponding examples.

Characterization

Source

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Reactions of phenolic substances with lysozyme — physicochemical characterisation and proteolytic digestion of the derivatives

Food Chemistry (2001)

Harshadrai M. Rawel Jürgen Kröll Sascha Rohn

Digestion

10.1016/s0308-8146(00)00206-5

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Citations (127)

Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

Journal of Agricultural and Food Chemistry (2013)

Mostafa Ali Thomas Homann Mahmoud Khalil H.‐P. Kruse Harshadrai M. Rawel

A suitable vehicle for integration of bioactive plant constituents is proposed. It involves modification of proteins using phenolics and applying these for protection of labile constituents. It dissects the noncovalent and covalent interactions of β-lactoglobulin with coffee-specific phenolics. Alkaline and polyphenol oxidase modulated covalent reactions were compared. Tryptic digestion combined with MALDI-TOF-MS provided tentative allocation of the modification type and site in the protein, and an in silico modeling of modified β-lactoglobulin is proposed. The modification delivers proteins with enhanced antioxidative properties. Changed structural properties and differences in solubility, surface hydrophobicity, and emulsification were observed. The polyphenol oxidase modulated reaction provides a modified β-lactoglobulin with a high antioxidative power, is thermally more stable, requires less energy to unfold, and, when emulsified with lutein esters, exhibits their higher stability against UV light. Thus, adaptation of this modification provides an innovative approach for functionalizing proteins and their uses in the food industry.

Chemical modification

Surface Modification

Whey protein isolate

10.1021/jf402221m

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Citations (129)

Interactions of apocarotenoids with thiol containing compounds

Lebensmittelchemie (2021)

Maximilian Martin Harshadrai M. Rawel J. Sahre A. Henze Susanne Baldermann

Ornamental plant

10.1002/lemi.202157006

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Chokeberry(Aronia melanocarpa)– A Review on the Characteristic Components and Potential Health Effects

Planta Medica (2008)

Sabine E. Kulling Harshadrai M. Rawel

The intention of this review is to contribute to a better understanding of the potentials of the nutritional contribution of Aronia berries (Aronia melanocarpa). The paper gives a short background to their botanical classification and cultivation practice, going in detail to describe the chemical composition of the berries. The emphasis is laid thereby upon the phenolic constituents. The paper finally gives a short resume of their beneficial effects in biological systems in vitro, in animals, and in humans, thus underlining their medicinal potential.

10.1055/s-0028-1088306

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Citations (466)

Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid

Food Chemistry (2002)

Harshadrai M. Rawel Sascha Rohn H.‐P. Kruse Jürgen Kröll

Bovine serum albumin

Denaturation (fissile materials)

Succinylation

10.1016/s0308-8146(02)00155-3

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Citations (213)