Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings

Cheng, Yiqun; Yu, Yaoxiang; Wang, Chong; Zhu, Zongshuai; Huang, Ming

doi:10.1016/j.foodcont.2020.107490

Cited by 44 publications

(19 citation statements)

References 39 publications

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“…Our latest research also confirmed the better inhibitory effect of epicatechin on PhIP than those of Harman and Norharman in the charcoal roasted lamb . These two pathways can explain why the inhibition mechanism of HAs was more complex than scavenger-free radicals in meat products . However, it is still not clear why epicatechin exerts different inhibitory effects on the formation of Norharman and Harman.…”

Section: Resultssupporting

confidence: 56%

“…20 These two pathways can explain why the inhibition mechanism of HAs was more complex than scavenger-free radicals in meat products. 25 However, it is still not clear why epicatechin exerts different inhibitory effects on the formation of Norharman and Harman. Compared to the chemical structure of Norharman, the pyridine ring of Harman had an extra exocyclic methyl group, which might possibly change the activation energy (E a ) that is needed to initiate the reactions for its formation, since it has already been confirmed that the degrading E a of the two HAs is different.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions

Teng

Chen

et al. 2021

J. Agric. Food Chem.

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The aim of this study was to investigate the formation rules of 1-methyl-6-phenylimidazo [4,5-b]-pyridine (PhIP), 1methyl-9H-pyrido [3,4-b]-indole (Harman), and 9H-pyrido [3,4-b]-indole (Norharman) in chemical model systems containing epicatechin under various reaction conditions and establish their prediction models. The results indicated that at 100−200 °C and pH 5.5−7.5 for 10−90 min, epicatechin inhibited the formation of PhIP, Harman, and Norharman by 32−100, 1−93, and 5−98%, respectively. The exponential growth equation in the growth model with R 2 of 0.986−0.997, the second-order equation in the polynomial model with R 2 of 0.900−0.949, and the trigonometric function equation in the Fourier model with R 2 of 0.513−0.926 were well fitted for the formation of PhIP, Harman, and Norharman at various temperatures, times, and pHs, respectively. The calibration set (R 2 c) and the prediction set (R 2 p) of the optimal partial least squares regression prediction model was 0.74 and 0.70 for PhIP, 0.75 and 0.70 for Harman, and 0.90 and 0.91 for Norharman, respectively. The results provide theoretical support to develop technologies or equipment for the real-time synchronous monitoring of PhIP, Harman, and Norharman during meat processing.

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Section: Resultssupporting

confidence: 56%

Section: ■ Results and Discussionmentioning

confidence: 99%

Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions

Teng

Chen

et al. 2021

J. Agric. Food Chem.

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“…Similarly, Gibis & Weiss (2010) has shown that 0.6 g/100 g hibiscus extract in marinade promoted harman formation in fried beef. According to the report (Gibis & Weiss, 2010; Cheng et al ., 2021), many antioxidants have been found to have pro‐ or anti‐ oxidative effects, according to the concentration. Zhao et al .…”

Section: Resultsmentioning

confidence: 99%

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

Wang

Zhuo

Dan

et al. 2021

Int J of Food Sci Tech

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Proanthocyanidins with different polymerisation degrees were extracted from Chinese quince fruits by subcritical ethanol/water into four fractions (F1-F4), which were then analysed using UPLC-MS/MS, GPC and thiolysis combined with RP-HPLC MS and MALDI-TOF MS (matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry). The inhibitory effects of these proanthocyanidins on the formation of heterocyclic aromatic amines (HCAs), such as norharman, harman and PhIP, in chemical model systems were determined. The results reflected that the mean degree of polymerisation (DP) of proanthocyanidins in fractions F1, F2, F3 and F4 were 8.0, 12.7, 27.5 and 64.9, respectively. All four fractions prominently and dose-dependently reduced the formation of HCAs at concentrations of 0.5, 1 and 2 mg mL −1 in chemical models. F1, the fraction richest in oligomers, had the most effective inhibition of harman, norharman and PhIP, with the levels reduced by 65.71%, 37.15% and 72.99%, respectively, when used at a concentration of 2 mg mL −1 . The mean DP of proanthocyanidins showed negative correlation with the inhibition of HCA formation (R 2 = −0.697 for norharman, −0.799 for PhIP and −0.758 for harman). These findings suggest that proanthocyanidins from Chinese quince fruit have the potential to be used as additives to reduce the levels of heterocyclic amines in foods.

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“…Cheng et al. (2021) and Khan et al. (2021) found similar results in fried chicken wings, camel, beef, and chicken meats.…”

Section: Resultsmentioning

confidence: 60%

Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

Wang

Liu

et al. 2022

Journal of Food Science

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Bacon usually have a high salt content. Excessive intake of salt could cause a harm to human health. Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic heterocyclic compounds formed by the reactions of precursor substances at high temperature. This study investigated the influence of different levels of NaCl on the HAA contents and quality characteristics of bacon. Moisture, a w , L* value, b* value, thiobarbituric acid-reactive substance (TBARS), and carbonyl content increased significantly with a decrease in the NaCl concentration of the brine (p < 0.05). There were no significant differences between treatments for a* value, pH, creatine content, sensory redness, bitterness, or off-odor (p > 0.05). Sensory evaluation showed that saltiness in bacon increased significantly with increased NaCl concentrations in brine. The increased NaCl concentrations decreased the total HAAs in fried bacon (p < 0.05). Moreover, the nonpolar HAA contents in bacon were higher than the polar HAA contents; salt concentration mainly affected the nonpolar HAA content. In summary, salt content had a significant influence on the HAA content and the quality characteristic of bacon.

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Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings

Cited by 44 publications

References 39 publications

Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions

Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

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