Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat - 1-s2.0-S0956713523003602-main.pdf
[en] To elucidate the regulation of different structures of polyphenolic compounds with m-hydroxy and o-hydroxy groups inhibiting the formation of different heterocyclic amines (HAs), the reactions between classified polyphenols (cover flavonoids, phenolic acids, stilbenes, coumarins, chalcones, and with different hydroxyl groups) and roasted lamb patties were studied, and then validated in model systems in vitro. The results indicated that the chalcone, coumarin, and stilbene compounds were more efficient to inhibit the HAs generation in roasted lamb patties in comparison with the flavonoids, while phenolic acid had the worst effect. Besides, polyphenols inhibit the formation of HAs through a synergistic action of scavenging free radicals and trapping active carbonyls. Polyphenols with m-hydroxyl structures have a stronger inhibition of PhIP1, Harman and Norharman by capturing the reaction intermediate carbonyl compounds. Polyphenols with the o-hydroxyl group had a stronger inhibitory effect on MeIQx by scavenging free radicals. It was concluded that the ability of polyphenols to inhibit different HAs can be predicted by their m-hydroxyl and o-hydroxyl groups.
Disciplines :
Food science
Author, co-author :
Yang, Xiaoyue; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China ; Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Liu, Huan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Zhang, Dequan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Wang, Zhenyu; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Language :
English
Title :
Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
This work was financially supported by National Key R&D Program of China ( 2019YFC1606200 ), Beijing Innovation Consortium of Agriculture Research System ( BAIC06-2022 ), and National Agricultural Science and Technology Innovation Program (meat science and nutrition engineering).
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