Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance

This study investigated the inhibitory effects of ginger and curcumin on the formation of free and bound heterocyclic amines (HAs)(1) and advanced glycation end products (AGEs) in roast beef patties. The underlying mechanism related to quenching free radical, alleviating lipid peroxidation and scavenging carbonyl in-termediates was explored by electron paramagnetic resonance (EPR) and UPLC-MS/MS. Ginger (0.5%, 1.0%, 1.5%) and curcumin (0.005%, 0.010%, 0.015%) dose-dependently inhibited free and bound HAs and AGEs simultaneously. The maximum inhibition rates for free and bound HAs were 59.97% (0.015% curcumin) and 27.42% (1.5% ginger), and those for free and bound AGEs were 71.57% and 35.64% (1.5% ginger). EPR result indicated alkyl free radical and O-1(2) were the pivotal free radicals for HAs and AGEs, and ginger and curcumin also dose-dependently reduced these radicals. Lipid peroxidation, active carbonyl intermediates-phenylacetaldehyde, glyoxal, and methylglyoxal were also inhibited by ginger and curcumin in a dose-dependent manner, probably due to quenching of free radical.

Automated summary

This study found that ginger and curcumin have inhibitory effects on the formation of free and bound HAs and AGEs in roast beef patties, possibly through quenching free radicals, alleviating lipid peroxidation, and scavenging carbonyl intermediates.