Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage

Nie, Wen; Cai, Kezhou; Li, Yu‐zhu; Hu, Gaofeng; Wei, Xing; Wang, Xixi; Wang, Yu; Chen, Conggui

doi:10.1111/jfpp.14532

Cited by 15 publications

(8 citation statements)

References 29 publications

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“…The above studies (Esfahani Mehr et al., 2019; García‐Lomillo et al., 2017) showed that the addition of antioxidative ingredients could reduce the PAHs formation in meat products during storage. However, an opposite effect was observed by the addition of grape seed extract which caused a decrease in radical scavenging activity measured by both DPPH and ABTS assay and increases in the PAHs levels and TBARS value of grilled pork sausage cooked after up to 8 days storage in the sealed opaque polyethylene plastic bag (Nie et al., 2020). Although the PAHs content of the grilled sample was significantly lower ( p < .05) than the control sample at day 0–4, the situation was significantly reversed on day 8 ( p < .05).…”

Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 99%

“…In comparison with the above studies (Esfahani Mehr et al., 2019; García‐Lomillo et al., 2017) in which the products were cooked before storage, sausages in this research were cooked after storage. The authors explained that the added antioxidants were self‐oxidized after 4 days, and this autooxidation resulted in higher PAHs formation at the end of storage (Nie et al., 2020). This would imply that products with added antioxidant ingredients need to be processed and consumed before undesirable quality changes occur.…”

Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 99%

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Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.

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Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 99%

Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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“…Artificial additives change human enzymes and lipids and have a possible carcinogenic effect [8]. Therefore, recent research has been carried out to replace chemical additives with natural additives that can be produced from agricultural wastes [9]. Growing attention to natural antioxidants, anticancer and antimicrobial compounds has led to plant byproduct research as a source of these bioactive compounds [10].…”

Section: Introductionmentioning

confidence: 99%

Biological activities of Egyptian grape and mulberry by-products and their potential use as natural sources of food additives and nutraceuticals foods

Abdel-Khalek

Mattar

2022

Food Measure

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Interest in the biological role of bioactive compounds present in plant by-products has increased over the last few years. This study aimed to investigate the nutritive value and biological activities of Egyptian Grape leaves (GL), Grape seeds (GS) and Mulberry leaves (ML), as well as investigate the impact of γ-irradiation for improving the utilization of these plant byproducts. The dose level 5.0 kGy showed highest the content of crude protein (24.42, 19.41 and 13.50 mg/100 g), as well as crude fiber (34.26 and 21.18 mg/100 g) for ML, GL and GS, respectively. Mulberry leaves has a highest content of protein and fiber at dose 5.0 kGy compared with GL and GS. The highest total phenolic content was found in GS (9.75 mg/g DW), followed by GL (7.32 mg/g DW) and the lowest in ML (5.97 mg/g DW). While ML had a higher total flavonoids content (5.61 mg/g DW) than GS (4.88 mg/g DW) and GL (2.86 mg/g DW). Total phenolic and flavonoid contents were significantly increased at 5.0 kGy. The highest level (83.25% and 80.24%) of scavenging activity (DPPH %) and inhibition activity of HCT 116 cells was recorded at 5.0 kGy by GS. All extracts irradiated at 5.0 kGy exhibited varying degrees of antibacterial activity against (Gram+ve and Gram-ve), the GS followed by GL then ML showed strong antibacterial activity with a diameter of inhibition zone of 26.2, 24.5 and 19.7 mm, against L. monocytoganes, respectively and 24.4, 21.4 and 17.2 against S. typhimurium, respectively. This study suggests that γ-irradiation is an effective technique to enhance the recovery of phenolics and flavonoids from GL, GS and ML. Also in current study, antioxidant, antibacterial and anticancer activity has been suggested to appear a clear positive relationship with the total phenolic material. This study has proved that the Egyptian GL, GS and ML are rich sources of valuable phytochemicals and nutrients that can serve as a potential source of nutraceuticals and multifunctional food additives (antimicrobial, antioxidant, and anticancer). Phenolic compounds recovered from GL, GS and ML may have a potential role in fighting the COVID-19.

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“…The roasting process produces PAHs in sunflower seeds. Unsaturated fatty acids, that is present in sunflower seeds in large quantities, such as linoleic acid and linolenic acid, can easily generate cyclic monomers through polymerization, and finally form PAHs precursors containing benzene rings 20 , 21 . In this study, high molecular weight PAH such as benzo[a]pyrene and chrysene not detected in sunflower seeds.…”

Section: Discussionmentioning

confidence: 99%

The effect of flavorings on PAHs level in the roasted sunflower seeds

Shavali-gilani,

Yazdanfar,

Jahed-khaniki

et al. 2023

Sci Rep

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The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography–mass spectrometry (GC–MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4–3.2 mg kg−1. The lowest amount was related to the hogweed kernel, and the highest amount was related to the lemon. High molecular weight PAHs were not detected because the temperature did not rise above 100 °C during roasting. Some flavors, such as hogweed can reduce the amount of PAHs because of their antioxidant properties. On the contrary, the PAHs level with lemon juice was higher than other flavors.

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Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage

Cited by 15 publications

References 29 publications

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Biological activities of Egyptian grape and mulberry by-products and their potential use as natural sources of food additives and nutraceuticals foods

The effect of flavorings on PAHs level in the roasted sunflower seeds

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