Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage

Abstract Vinegar is a kind of popular condiment which has attractive color, flavor and functional properties. However, some potential harmful substances such as advanced glycation end-products (AGEs) will inevitably be generated by Maillard reaction during the brewing process and storage. In our study, it is concluded that catechin can reduce the formation of AGEs in both model vinegar system and the real vinegars. What's more, addition of iron can cooperate with catechin to enhance inhibitory effect up to 92.75 ± 5.24% and 89.77 ± 5.38% in Glu-Ala and Rib-Ala model vinegar system, respectively, and achieved highest inhibitory ratio about 75.52 ± 0.64% in apple vinegar. The corresponding mechanisms included reducing 5-hydroxymethylfurfural (5-HMF) formation and eliminating free radicals in the vinegar. Our study will provide a new idea for the application of catechin-iron as an addictive to assure the safety and the quality of vinegar.