Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies

Li, Bin; Wang, Jiaxin; Cheng, Zhen; Song, Baoge; Shu, Chi; Chen, Yi; Chen, Wei; Yang, Shufang; Yang, Yiyun; Tian, Jinlong

doi:10.1016/j.foodchem.2023.135793

Cited by 7 publications

(1 citation statement)

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“…A variety of phenolic compounds, such as flavonoids (Li et al., 2023), kaempferol (Xue et al., 2022), and epicatechin (Hui et al., 2021), have been reported to inhibit HCA. The mechanism of their activity generally involves eliminating free radicals and dicarbonyl intermediates (Zhang et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Gao,

Kong

et al. 2024

Journal of Food Science

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Heterocyclic amines (HCAs) have potential carcinogenic and mutagenic activity and are generated in cooked protein‐rich foods. Adding proanthocyanidins (PAs) to these foods before frying is an effective way to reduce HCAs. In this study, polymeric PAs (PPA) and ultrasound‐assisted acid‐catalyzed/catechin nucleophilic depolymerized PAs (UAPA, a type of oligomeric PA) were prepared from Chinese quince fruits (CQF). Different levels of PPA and UAPA (0.05%, 0.1%, and 0.15%) were added to chicken meatballs and tofu; then these foods were fried, and the content of HCAs in them after frying was investigated. The results showed that PPA and, particularly, UAPA significantly inhibited the formation of HCAs in fried meatballs and tofu, and this inhibition was dose‐dependent. The inhibition of HCAs by both PPA and UAPA was stronger in the chicken meatballs than in fried tofu. The level of total HCAs was significantly reduced by 57.84% (from 11.93 to 5.03 ng/g) after treatment of meatballs with 0.15% UAPA, with inhibition rates of 78.94%, 50.37%, and 17.81% for norharman, harman, and 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), respectively. Of note, there was a negative correlation between water, lipid, protein, creatine, and glucose content and HCA content in the crust, interior, and whole (crust‐plus‐interior) measurements of all fried samples. Interestingly, PPA and UAPA were found more effective in inhibiting HCAs in the exterior crust than in the interior of the fried chicken meatballs. These results provide evidence that further studies on the reduction of the formation of harmful HCAs in fried foods by adding CQF PAs could be valuable to the fried food industry.Practical ApplicationChinese quince proanthocyanidins treatments significantly inhibited the generation of heterocyclic amines (HCAs) in chicken meatballs and tofu when deep‐fried. These results suggest that Chinese quince proanthocyanidins can be used as natural food additive for reducing HCAs in fried foods, laying the foundation for using Chinese quince fruit proanthocyanidins for HCA inhibition in the food industry.

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