Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods

Chiang, Chow-Feng; Liao, Pei‐Chun; Hsu, Kao-Chiang; Chang, Chienliu; Lin, Jau-Tien; Yang, Deng‐Jye

doi:10.1016/j.foodchem.2021.131905

Cited by 6 publications

(1 citation statement)

References 36 publications

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“…Chiang et al. (2022) found that the levels of HCAs in the fried, boiled, and roasted tofu increased as the cooking temperature increased. Another reason for the higher content of HCAs in outer crust of samples than in the interior is that free radicals generated by lipid oxidation after high‐temperature processing of lipids can promote the production of HCAs, and food surfaces are exposed to more lipids and therefore produce more HCAs than the interior (Zhao et al., 2021).…”

Section: Resultsmentioning

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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Section: Resultsmentioning

confidence: 99%