Journal
FOOD CHEMISTRY
Volume 368, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130845
Keywords
Heterocyclic amines; Allspice; Perilla frutescens; Phenolic compounds; Free radical scavenging
Funding
- National Natural Science Foundation of China [31901612]
- China Agriculture Research System [CARS-41]
- Key R & D plan of Jiangsu Province [BE2020301]
- Agricultural Science and Technology Innovation Fund Projects of Jiangsu Province [CX (18) 1006]
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The study found that a combination of allspice and perilla frutescens seed extract had the best effect in reducing the formation of HCAs in pan-fried chicken meat patties, with phenolic compounds showing the greatest inhibitory effect on the formation of IQ.
The effect of different levels of allspice and perilla frutescens seed extract (ASE and PSE) on the formation of heterocyclic amines (HCAs) in pan-fried chicken meat patties and the bioactive components found in ASE and PSE that contribute to the mitigation of HCAs were investigated in this study. DPPH radical scavenging activity was evaluated and the results indicated that APSE (ASE + PSE) showed the highest capacity to scavenge free radicals, and the most effective inhibition of HCAs formation. Furthermore, Single and mixed phenolic compounds exhibited a positive effect in scavenging free radicals and mitigating HCAs. The radical scavenging activity and HCAs inhibition effect of single phenolic compounds were highly correlated, whereas mixed phenolic compounds exhibited poor correlation. PCA analysis indicated that phenolic compounds had the maximum inhibitory effect on IQ, followed by Norharman and harman and the minimal effect on PhIP and 7,8-DiMeIQx.
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