Antimicrobial activities of heated glucose and fructose solutions and their elucidation by high performance liquid chromatography

Tapani Suortti, Yrjö Mälkki

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7 Citations (Scopus)

Abstract

The heating of glucose and fructose in phosphate buffers (pH 5·0 and 7·0) at 100, 110 and 120°C for 30, 60 and 120 min led to increasing inhibitory activities against the growth of Escherichia coli. The inhibitory effects of both heated sugars were rather similar, which was in agreement with the similar compositions of solutions after heating. The antimicrobial activity of solutions was separated into seven different fractions by high performance liquid chromatography (HPLC). Furfural or 5-hydroxymethylfurfural was not responsible for this antimicrobial activity.

Original languageEnglish
Pages (from-to)165 - 173
Number of pages9
JournalFood Chemistry
Volume15
Issue number3
DOIs
Publication statusPublished - 1984
MoE publication typeNot Eligible

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High performance liquid chromatography
Fructose
Heating
fructose
high performance liquid chromatography
anti-infective agents
High Pressure Liquid Chromatography
Furaldehyde
heat
Glucose
glucose
furfural
hydroxymethylfurfural
Sugars
Escherichia coli
Buffers
buffers
Phosphates
phosphates
sugars

Cite this

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title = "Antimicrobial activities of heated glucose and fructose solutions and their elucidation by high performance liquid chromatography",
abstract = "The heating of glucose and fructose in phosphate buffers (pH 5·0 and 7·0) at 100, 110 and 120°C for 30, 60 and 120 min led to increasing inhibitory activities against the growth of Escherichia coli. The inhibitory effects of both heated sugars were rather similar, which was in agreement with the similar compositions of solutions after heating. The antimicrobial activity of solutions was separated into seven different fractions by high performance liquid chromatography (HPLC). Furfural or 5-hydroxymethylfurfural was not responsible for this antimicrobial activity.",
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year = "1984",
doi = "10.1016/0308-8146(84)90001-3",
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volume = "15",
pages = "165 -- 173",
journal = "Food Chemistry",
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Antimicrobial activities of heated glucose and fructose solutions and their elucidation by high performance liquid chromatography. / Suortti, Tapani; Mälkki, Yrjö.

In: Food Chemistry, Vol. 15, No. 3, 1984, p. 165 - 173.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Antimicrobial activities of heated glucose and fructose solutions and their elucidation by high performance liquid chromatography

AU - Suortti, Tapani

AU - Mälkki, Yrjö

PY - 1984

Y1 - 1984

N2 - The heating of glucose and fructose in phosphate buffers (pH 5·0 and 7·0) at 100, 110 and 120°C for 30, 60 and 120 min led to increasing inhibitory activities against the growth of Escherichia coli. The inhibitory effects of both heated sugars were rather similar, which was in agreement with the similar compositions of solutions after heating. The antimicrobial activity of solutions was separated into seven different fractions by high performance liquid chromatography (HPLC). Furfural or 5-hydroxymethylfurfural was not responsible for this antimicrobial activity.

AB - The heating of glucose and fructose in phosphate buffers (pH 5·0 and 7·0) at 100, 110 and 120°C for 30, 60 and 120 min led to increasing inhibitory activities against the growth of Escherichia coli. The inhibitory effects of both heated sugars were rather similar, which was in agreement with the similar compositions of solutions after heating. The antimicrobial activity of solutions was separated into seven different fractions by high performance liquid chromatography (HPLC). Furfural or 5-hydroxymethylfurfural was not responsible for this antimicrobial activity.

U2 - 10.1016/0308-8146(84)90001-3

DO - 10.1016/0308-8146(84)90001-3

M3 - Article

VL - 15

SP - 165

EP - 173

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -