Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts

被引：0
|
作者：
Yu J. [1 ]
Yu X. [2 ]
Shi L. [2 ]
Liu W. [2 ]
机构：
[1] Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou
[2] College of Food Science and Technology, Henan University of Technology, Zhengzhou
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 16期
关键词：
advanced glycation end products; heterocyclic aromatic amines; impregnation; phenolic acid; roasted peanut;
D O I：
10.7506/spkx1002-6630-20220729-330
中图分类号：
学科分类号：
摘要：
In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were employed to impregnate raw peanuts before roasting, and the effects of the type and concentration of impregnation solutions on AGEs and HAAs formation during peanut roasting were studied in this work. The results showed that gallic acid and chlorogenic acid could significantly inhibit the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) with an inhibition rate in the range of 14.7%–24.4% and 13.0%–22.7%, respectively. However, the other four phenolic acids had no inhibitory effect (P > 0.05). What’s more, the inhibitory effects of gallic acid and chlorogenic acid were concentration dependent. Three HAAs including 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in roasted peanuts. All six phenolic acids could inhibit the formation of DMIP significantly (P < 0.05). Caffeic acid, ferulic acid, chlorogenic acid and gallic acid could inhibit the formation of Harman and Norharman significantly (P < 0.05), while the other two phenolic acids showed no inhibitory effect (P > 0.05). Ferulic acid and chlorogenic acid had a strong inhibition effect on the formation of 3 HAAs, but there was no obvious concentration dependence. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：98 / 105
页数：7
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