Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat

To elucidate the regulation of different structures of polyphenolic compounds with m-hydroxy and o-hydroxy groups inhibiting the formation of different heterocyclic amines (HAs), the reactions between classified polyphenols (cover flavonoids, phenolic acids, stilbenes, coumarins, chalcones, and with different hydroxyl groups) and roasted lamb patties were studied, and then validated in model systems in vitro. The results indicated that the chalcone, coumarin, and stilbene compounds were more efficient to inhibit the HAs generation in roasted lamb patties in comparison with the flavonoids, while phenolic acid had the worst effect. Besides, polyphenols inhibit the formation of HAs through a synergistic action of scavenging free radicals and trapping active carbonyls. Polyphenols with m-hydroxyl structures have a stronger inhibition of PhIP1, Harman and Norharman by capturing the reaction intermediate carbonyl compounds. Polyphenols with the o-hydroxyl group had a stronger inhibitory effect on MeIQx by scavenging free radicals. It was concluded that the ability of polyphenols to inhibit different HAs can be predicted by their m-hydroxyl and o-hydroxyl groups.

Automated summary

To understand the regulation of different polyphenolic compounds with m-hydroxy and o-hydroxy groups in inhibiting the formation of heterocyclic amines (HAs), the reactions between categorized polyphenols and roasted lamb patties were studied and validated in vitro. The study found that chalcone, coumarin, and stilbene compounds were more effective in inhibiting HAs in comparison to flavonoids, while phenolic acid had the weakest effect. The inhibitory action of polyphenols on HAs was attributed to their ability to scavenge free radicals and trap active carbonyls, with m-hydroxy polyphenols having a stronger inhibition on certain HAs and o-hydroxy polyphenols having a stronger inhibitory effect on another HA.