Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patties

Jing, Meilin; Jiang, Qingqing; Zhu, Yamin; Fan, Daming; Wang, Mingfu; Zhao, Yueliang

doi:10.1016/j.fochx.2022.100315

Cited by 13 publications

(12 citation statements)

References 37 publications

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“…These key products of the Maillard reaction, which enable to promote HCAs formation. Jing et al (2022) found that oxidation of tilapia increased the formation of PhIP in grilled fish slices, and the lipid peroxidation product acrolein had the comprehensive ability to promote Strecker degradation of phenylalanine and react with phenylalanine, creatinine and PhIP, further supporting the potential contribution of lipid oxidation products to PhIP formation. Xue et al (2022) found that ginger and curcumin inhibited the production of free and bound HCAs in roast beef patty by alleviating lipid peroxidation, quenching alkyl free radicals and inhibiting active carbon-based intermediates.…”

Section: Resultsmentioning

confidence: 77%

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Teng

Deng

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 77%

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Teng

Deng

et al. 2022

Current Research in Food Science

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“…In the current study, it is thought that astaxanthin, which was used in the production of meatballs cooked at 200 °C, acts as a potent antioxidant and reduces the total HAA content as a result of disrupting the formation of free radicals. Moreover, the capability of astaxanthin to reduce HAAs content could be related to its ability to delay or reduce lipid oxidation of meat since meat oxidation and some oxidation products, such as acrolein, have been suggested to increase the formation HAAs in cooked meat and model systems (Jing et al., 2022). Another potential reason for the inhibitory activity of astaxanthin in HAAs formation could be its ability to capture some crucial intermediates in the formation of HAAs.…”

Section: Resultsmentioning

confidence: 99%

“…Since it has been understood that free radicals have a great effect on HAA formation, recent studies in this field have generally focused on determining the effect of antioxidants on HAA formation. In particular, the possibility of using antioxidant material from plant products to reduce HAA formation during processing (Bulan & Oz, 2022;Wang et al, 2022). Much research has been conducted to determine the effects of synthetic or natural antioxidants on HAA formation.…”

Section: Introductionmentioning

confidence: 99%

Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

Bingöl

Brennan

Zeng

et al. 2022

Int J of Food Sci Tech

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Herein, effects of astaxanthin usage on some quality parameters of meatballs and heterocyclic aromatic amines (HAAs) formation were investigated. The water content of meatballs with 1% of astaxanthin exhibited significantly (P < 0.05) lower water content than other groups. The pH values of the samples were significantly (P < 0.05) reduced due to astaxanthin addition; the higher the concentration used, the lower the pH value. Astaxanthin addition improved the oxidative stability and the colour properties of meatballs since the fortified samples exhibited significantly (P < 0.05) lower thiobarbituric acid reactive substances and L* values and higher a* and b* values than the control samples in a non-dose dependent manner. Only MeIQx was detected in meatballs cooked at 150 °C, the major compound in the other groups. The total HAAs content of meatballs ranged from 0.18 to 7.28 ng g À1 , and it increased with increasing the cooking temperature. Astaxanthin addition inhibited or promoted HAAs formation depending on the cooking temperature. An increase (94-244%) in the total HAAs content was observed in the meatballs cooked at 150 °C, whereas a reduction of 47-54% in the total HAAs of those cooked at 200 °C was observed. Thus, astaxanthin could be recommended in producing of meatballs that will be cooked at 200 °C.

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“…The relationship between oil and HAA formation is complex (Li et al., 2021; Jing et al., 2022). Components in oils can promote or inhibit the formation of HAAs (Lu et al., 2017; Liu et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

Zhang

Wang

et al. 2023

Int J of Food Sci Tech

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The aim of the study was to evaluate the effect of Chinese quince proanthocyanidins (PAs) on the deterioration and heterocyclic aromatic amine (HAA) formation in soybean oil when used for deep-fat frying, one tea polyphenol (Tea-PP) and two PAs (PA-100 and PA-140) (200 mg/kg) were added to soybean oils. While all three retarded the accumulation of oil degradation products and enhanced performance of frying oil, as well as reduced the formation of HAAs, both PA-100 and PA-140 performed better than Tea-PP. Adding PA-100 and PA-140 not only decreased the increase in oxidation indices and lossy of tocopherols but also inhibited HAA formation by 14.82%-30.64% and 19.52%-54.24%, respectively. Multivariate analysis revealed that PA-140 always had a stronger effect than PA-100 in concurrently enhancing frying performance and suppressing the generation of HAAs. This study provides evidence for using PAs from Chinese quince as the stabilisers of frying oils and inhibitors of HAA formation in these oils in the food industry.

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Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patties

Cited by 13 publications

References 37 publications

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

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