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Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat

文献类型： 外文期刊

作者： Yang, Xiaoyue 1 ; Blecker, Christophe 3 ; Liu, Huan 1 ; Zhang, Dequan 1 ; Wang, Zhenyu 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

3.Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium

关键词： Heterocyclic amines; Polyphenols; Reactive carbonyls; Free radicals; M-hydroxy; O-hydroxy

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2023 年 153 卷

页码：

收录情况： SCI

摘要： 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.

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