Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 404-411Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.10.061
Keywords
UPLC-MS/MS; Inhibitory profile; Chilli pepper; Capsaicin; Heterocyclic amine; Principal component analysis
Funding
- National Natural Science Foundation of China [31101287]
- National Basic Research Program of China [2012CB720801]
- National Key Scientific Instrument and Equipment Development Project [2011YQ170067]
- State Key Laboratory of Food Science and Technology [SKLF-ZZA-201604]
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The inhibitory profiles of chilli pepper and capsaicin, as well as their relationship to the formation of heterocyclic amines (HAs) in roast beef patties were investigated using ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with principal component analysis (PCA). HAs including 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-1,6-dimethylimidazo[ 4,5-b] pyridine (DMIP),2-amino-1,5,6-trimethylimidazo[4,5-b]pyridine (1,5,6-TMIP), 2-amino-3-methyl-3H-imidazo[4,5-f]quinoxaline (IQx), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f] quinoxaline (4,8-DiMeIQx), 1-methyl-9H-pyrido [3,4-b]indole (harman) and 9H-pyrido[3,4-b] indole (norharman) were detected and quantified in beef patties. Different levels of chilli pepper and capsaicin had different inhibitory profiles on HA formation, but had no significant (P > 0.05) effect on the texture of the patties. Furthermore, all levels of chilli pepper and capsaicin reduced total HA and PhIP concentrations dose-dependently, with the highest inhibitions of 80% and 98% at 2 mg of capsaicin. Moreover, capsaicin inhibited all HAs more than chilli pepper, implying that ingredients other than capsaicin in chilli pepper may promote the formation of HAs. These results could be useful for the reduction of HA, during food processing procedures, by spices (C) 2016 Elsevier Ltd. All rights reserved.
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