Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

Zeng, Maomao; Li, Yang; He, Zhiyong; Qin, Fang; Tao, Guanjun; Zhang, Shuang; Gao, Yahui; Chen, Jie

doi:10.1007/s00217-015-2541-8

Cited by 22 publications

(8 citation statements)

References 32 publications

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“…Phenolic compounds (protocatechuic acid, chlorogenic acid, ferulic acid, and p ‐coumaric acid) and flavonoids (naringenin, quercetin, luteolin, and rutin) were also used to inhibit the formation of HAAs, some of which even had 100% inhibition for some certain HAAs (Zeng et al., ; Zeng et al., ; Zhu, Zhang, Wang, Chen, & Zheng, ). Effect of fatty acids (such as conjugated linoleic acid)/oils (such as olive oil) on the formation of HAAs has also been documented in previous works (Lee, Dong, Jung, & Shin, ; Lu et al., ; Oz & Cakmak, ; Oz et al., ).…”

Section: Mitigation Strategies For Haasmentioning

confidence: 99%

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Dong

Xian

et al. 2020

Comp Rev Food Sci Food Safe

110

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During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major groups based on the heating temperature, which are thermic HAAs generally formed in 150 to 300 °C and pyrolytic HAAs produced above 300 °C. This review focuses on the formation mechanisms of HAAs and identifies different mechanisms of the formation of HAAs in foodstuffs. Moreover, an overview of the available extraction, purification methods, and instrumental analytical methods in the last two decades is shown to determine the HAAs in various foodstuffs. Finally, based on the factors that affect the formation of HAAs in heat‐processed foodstuffs, such as the cooking method, food type, the recipe, and the content of substances with enhancing or inhibiting effects on the formation of HAAs, this review also highlights the most promising strategies for mitigating HAAs, which include adjusting cooking methods or process conditions, adding natural product extracts, antioxidants or other compounds, or reasonable selection of types of foodstuff. The review intends to provide a broad but comprehensive understanding of the formation, extraction, purification, analytical methods, and possible mitigation strategies for isolated and identified HAAs.

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Section: Mitigation Strategies For Haasmentioning

confidence: 99%

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Dong

Xian

et al. 2020

Comp Rev Food Sci Food Safe

110

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“…On the other hand, the potato peel flour incorporation had a contrary effect to what was expected, increasing the total HCAs content. We expect that the phenolic acids and flavonoids found in potato peel flours (chlorogenic and caffeic acids) could contribute to reducing the HCAs formation in beef patties, as indicated by Zeng et al [ 44 ]. However, it is very important to notice that the exact mechanism of the inhibitory effect of polyphenolic compounds (phenolic acids or flavonoids including anthocyanins) on the total quantity of HCAs remains poorly understood.…”

Section: Resultsmentioning

confidence: 96%

Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Pérez-Báez

Valenzuela‐Melendres

Camou

et al. 2021

Foods

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Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the optimal levels to achieve maximum inhibition without affecting the sensory properties. The objective of this study was to evaluate the effects of roselle extract (RE, 0–1%), potato peel flour (PP, 0–2%), and beef fat (BF, 0–15%) on the sensory properties and formation of HCAs in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, and PhIP were identified and quantified by HPLC. Regression models were developed to predict sensory properties and HCAs’ formation. All models were significant (p < 0.05) and showed a R2 > 0.70. Roselle extract and beef fat had a negative linear effect on the formation of the total HCAs, while PP had a positive linear effect. The optimal formula that minimizes the formation of HCAs included 0.63% RE, 0.99% PP, and 11.96% BF. RE and PP are foods that can be used as ingredients in low-fat beef patties to minimize the formation of HCAs without affecting their sensory properties.

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“…The loading plot displaying the distribution of 62 aroma compounds in vinegar samples is shown in Figure 2b. The principal component loading plot can show the contribution of different variables to the principal component, and when the variable in the loading plot is in the same position as the sample in the score plot, it indicated that the variable is the main component of the sample (Cozzolino et al., 2009; Govindaraj et al., 2020; Zeng et al., 2016). As shown in Figure 2a,b, these 40 fermented vinegars were clearly divided into four regions.…”

Section: Resultsmentioning

confidence: 99%

“…In order to investigate the differences between vinegar samples of different raw materials and production technology, chemometric methods such as PCA and PLS-DA were applied and the peak area percentage of volatile components were used as descriptors in these ple (Cozzolino et al, 2009;Govindaraj et al, 2020;Zeng et al, 2016).…”

Section: Pca Analysismentioning

confidence: 99%

Characterization and identification of different Chinese fermented vinegars based on their volatile components

Liu

et al. 2021

J. Food Biochem.

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In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geographic origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, heterocyclics, acids, aldehydes, and ketones. In addition, multivariate analysis including principal component analysis and partial least squaresdiscriminant analysis (PLS-DA) were carried out to discriminate vinegars based on their composition of volatile components. For PLS-DA models, analysis of variance (ANOVA) or variable importance in the projection (VIP) value were used to select variables with the highest discriminatory power, and the Kennard-Stone algorithm was used to select the training and testing samples. The PLS-DA models (ANOVA or VIP) all provided a classification accuracy of 100% for the training set, and subsequent application of these models allowed the grouping of unknown samples (testing set) according to their characteristics (raw materials and processing technology). Practical applications Traditional Chinese vinegars have a long history but nowadays adulterations of them are becoming a problem in the market. In this study, Chinese fermented vinegars from different varieties were identified based on volatile composition. We found that starter cultures and fermentation process have the greatest influence on the volatile components of vinegars, while the influence of raw material and steaming of raw material are weaker volatile components. Then, partial least squares-discriminant analysis models, we carried out could successfully be applied to predict unknown vinegar samples based on a database of volatile components. This study provided a strategy to detect the identity of different vinegars, which can also be used to monitor the quality and safety of traditional Chinese vinegars.

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Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

Abstract: DMIP formation. The results have demonstrated that the proposed UPLC-MS profiling method may be a useful tool for differentiating and exploring inhibitory patterns of different categories of ingredients from natural origin on HA formation.

Cited by 22 publications

References 32 publications

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Characterization and identification of different Chinese fermented vinegars based on their volatile components

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