Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities

文献类型： 外文期刊

第一作者： Khan, Iftikhar Ali

作者： Khan, Iftikhar Ali;Luo, Ji;Shi, Haibo;Zou, Ye;Xu, Weimin;Wang, Daoying;Xu, Weimin;Wang, Daoying;Xu, Weimin;Wang, Daoying;Xu, Weimin;Wang, Daoying;Khan, Asad;Zhu, Zongshuai;Huang, Ming;Zhu, Zongshuai;Huang, Ming

作者机构：

关键词： Heterocyclic amines; Allspice; Perilla frutescens; Phenolic compounds; Free radical scavenging

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 368 卷

页码：

收录情况： SCI

摘要： The effect of different levels of allspice and perilla frutescens seed extract (ASE and PSE) on the formation of heterocyclic amines (HCAs) in pan-fried chicken meat patties and the bioactive components found in ASE and PSE that contribute to the mitigation of HCAs were investigated in this study. DPPH radical scavenging activity was evaluated and the results indicated that APSE (ASE + PSE) showed the highest capacity to scavenge free radicals, and the most effective inhibition of HCAs formation. Furthermore, Single and mixed phenolic compounds exhibited a positive effect in scavenging free radicals and mitigating HCAs. The radical scavenging activity and HCAs inhibition effect of single phenolic compounds were highly correlated, whereas mixed phenolic compounds exhibited poor correlation. PCA analysis indicated that phenolic compounds had the maximum inhibitory effect on IQ, followed by Norharman and harman and the minimal effect on PhIP and 7,8-DiMeIQx.

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