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

Abstract

The relationship between the chemical structures of six flavonoids and their abilities to inhibit the formation of polycyclic aromatic hydrocarbons (PAHs) in a heated meat model system was investigated. The PAH8 forming in samples was analyzed by using QuEChERS coupled GC-MS. Inhibitory effects of PAHs were myricetin (72.1%) > morin (55.7%) > quercetin (57.3%) > kaempferol (49.9%) > rutin (32.7%) > taxifolin (30.2%). The antioxidant activities of these flavonoids, assessed through (1, 1-diphenyl-2-picrylhydrazyl) free radical scavenging activity assay (DPPH), [2,2′-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)] free radical scavenging activity assay (ABTS) and ferric ion reducing antioxidant power assay (FRAP) assays, exhibited a significant negative correlation with PAH reduction. Notably, myricetin that contained three hydroxyl groups on the B-ring, along with a 2,3-double bond in conjugation with a 4-keto moiety on the C-ring, demonstrated strong antioxidant properties and free radical scavenging abilities, which significantly contributed to their ability to inhibit PAH formation. However, rutin and taxifolin, substituted at the C-3 position of the C-ring, decreased the PAH inhibitory activity. The ABTS assay proved the most effective in demonstrating the correlation between flavonoid antioxidant properties and their capacity to inhibit PAH formation in heated meat model systems. Thus, the inhibition of PAHs can be achieved by dietary flavonoids according to their chemical structures.

Assessment of Anticancer Properties of Argemone mexicana L. and Berberine: A Comparative Study

“…The FRAP assay, utilized to assess the antioxidant potential of compounds or natural extracts, relies on the ability of antioxidative compounds to reduce TPTZ-Fe 3+ under acidic conditions, forming the stable ferrous form (TPTZ-Fe 2+ ), which exhibits maximum absorbance at 593 nm. The assay was conducted following the methodology outlined by Huong-Huynh et al in 2024 [49]. Fresh FRAP reagent was prepared by mixing 2.5 mL of a solution containing 10 mM TPTZ in 40 mM HCl with 2.5 mL of FeCl 3 .6H 2 O (20 mM) and 25 mL of acetate buffer (300 mM, pH 3.6).…”

Food-Borne Polycyclic Aromatic Hydrocarbons and Circadian Disruption

“…Although the authors suggested that there was no correlation between the reduction of phenolic compounds and PAH8 production, more antioxidant analysis should be conducted before a conclusion is reached. In another study, it was suggested that ABTS could effectively demonstrate the correlation between the antioxidant properties of flavonoids and PAH formation . This indicates that the antioxidant properties of phytochemicals could be indicative of their capability to inhibit PAH formation.…”

“…In another study, it was suggested that ABTS could effectively demonstrate the correlation between the antioxidant properties of flavonoids and PAH formation. 120 This indicates that the antioxidant properties of phytochemicals could be indicative of their capability to inhibit PAH formation. There are several mechanisms that have been pointed out to ameliorate circadian misalignment, but the involvement of AhR regulation was not mentioned.…”

“…In another study, it was suggested that ABTS could effectively demonstrate the correlation between the antioxidant properties of flavonoids and PAH formation. 120 This indicates that the antioxidant properties of phytochemicals could be indicative of their capability to inhibit PAH formation.…”