共 64 条
Phenolic compounds in grape seed extract inhibiting the formation of benzo [a]pyrene in baked bacon related to scavenging free radicals and attenuating Maillard reaction
被引:6
作者:

Zhang, Yunkai
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Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China

Li, Yuzhu
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Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China

Fang, Hongmei
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Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China

Wang, Yong
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机构:
Engn Technol Res Ctr Marinated Meat Prod, Bozhou 233599, Peoples R China Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China

Cai, Kezhou
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机构:
Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China
Hefei Univ Technol, Engn Res Ctr Bioproc, 420 Feicui Rd, Hefei 230601, Anhui, Peoples R China Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China

Zhou, Hui
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Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China

Xu, Baocai
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h-index: 0
机构:
Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China
机构:
[1] Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China
[2] Engn Technol Res Ctr Marinated Meat Prod, Bozhou 233599, Peoples R China
[3] Hefei Univ Technol, Engn Res Ctr Bioproc, 420 Feicui Rd, Hefei 230601, Anhui, Peoples R China
关键词:
Benzo[a]pyrene;
Bacon;
Grape seed extract;
Phenolic compounds;
Maillard reaction;
POLYCYCLIC AROMATIC-HYDROCARBONS;
ANTIOXIDANT ACTIVITY;
HETEROCYCLIC AMINES;
IN-VITRO;
MEAT;
BEEF;
PAHS;
RED;
HMF;
POLYPHENOLS;
D O I:
10.1016/j.lwt.2023.115391
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
Grape seed extract (GSE) is a known natural antioxidant, but the inhibitory effect and mechanism of GSE on benzo(a)pyrene (BaP) in cured meats have not been investigated. This work investigated the effects of two major phenolic compounds in GSE, namely proanthocyanidin B2 and isorhamnetin, on the formation of BaP, free radical scavenging ability, color value, 5-hydroxymethylfurfural (HMF) level and Amadori compound content. The results showed that proanthocyanidin B2 and isorhamnetin significantly inhibited BaP production in bacon (P < 0.05). The inhibition of BaP by 0.003% concentration of procyanidin B2 or isorhamnetin was 65.43% and 52.66%, respectively. Adding these phenolic compounds to bacon significantly reduced b* color value, HMF content, and Amadori compounds. Subsequently, the mechanism of BaP inhibition by these phenolic compounds was further systematically elucidated by modeling the glucose/lysine reaction, which was instrumental in scavenging free radicals and inhibiting the Maillard reaction. These findings provided valuable insights into the mechanism of BaP reduction facilitated by GSE, and propose the potential utility of GSE phenolics to mitigate BaP levels in baked bacon.
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