A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic Hydrocarbons Formation in Heated Meat Model System

“…Polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens, are produced when organic substances undergo incomplete combustion or pyrolysis [1]. Benzo(a)pyrene (BaP), identified by the International Agency for Research on Cancer as a Group 1 carcinogen, is considered the most toxic PAH compound with a significant cancer risk.…”

“…The content of PAHs in cooked meat depends on many factors, such as types of heating sources, cooking time and temperature, and cooking methods. It has been speculated that PAHs may form through the combination of free radicals, intramolecular reactions, or the polymerization of small compounds [1,2]. Due to the Maillard reaction and lipid oxidation, free radicals are produced during high-temperature food combustion [1].…”

“…It has been speculated that PAHs may form through the combination of free radicals, intramolecular reactions, or the polymerization of small compounds [1,2]. Due to the Maillard reaction and lipid oxidation, free radicals are produced during high-temperature food combustion [1]. These radicals combine to form light PAHs, and the latter combine with other radicals to form heavy PAHs, which are retained in food [2].…”

“…These radicals combine to form light PAHs, and the latter combine with other radicals to form heavy PAHs, which are retained in food [2]. Furthermore, increased PAH formation in the heated meat model was reported to be related to the free radical oxidation of unsaturated fatty acids in the heated meat model system [1]. Preventing PAH formation in cooked meat is critical in the food industry to enhance safety.…”

“…Previous investigations have demonstrated successful inhibition of PAHs in cooked meat through the application of single flavonoids (e.g., quercetin) [4] or various herbs, spices, plant extracts abundant in flavonoids through a mechanism involving the scavenging of free radicals, such as garlic [4], onions [4], garlic essential oil, onion peel extract, ginger, and spice mixtures (cumin, coriander, and black pepper) [5]. Effective inhibition of PAHs in cooked meat has been proven to be related to applying ingredients with flavonoids with higher antioxidant activities [1]. The extent to which individual flavonoids can effectively inhibit the formation of PAHs remains uncertain.…”