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Article: Inhibitory effect of fruit extracts on the formation of heterocyclic amines

TitleInhibitory effect of fruit extracts on the formation of heterocyclic amines
Authors
KeywordsFruit extracts
Genotoxic heterocyclic amines
Phloridzin, chlorogenic acid, polyphenolics, proanthocyanidins
Issue Date2007
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2007, v. 55 n. 25, p. 10359-10365 How to Cite?
AbstractNatural extracts have attracted considerable attention for development into effective inhibitors against the formation of genotoxic heterocyclic amines (HAs) in processed foods. In this study, four fruit extracts (apple, elderberry, grape seed, and pineapple) were evaluated for their effects on HA formation in fried beef patties. Apple and grape seed extracts were found to be the most effective in both the degree of inhibition in the formation of individual HAs (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8- trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6- henylimidazo [4,5-b]pyridine (PhIP)) and in the reduction of total HA content (∼70% relative to the control). Activity-guided analysis of apple extract using model systems (PhIP- and MeIQx-producing models) showed that the proanthocyanidins, phloridzin and chlorogenic acid were responsible for reducing the amount of HAs formed. Proanthocyanidins were identified as the dominant inhibitors because they were strongly active against HA formation in both the PhIP and MeIQx model systems. For phloridzin, the inhibitory effect was observed only on the formation of PhIP. In contrast, chlorogenic acid, although effective against the formation of MeIQx, significantly enhanced the formation of PhIP. This is the first report showing the inhibitory activities of apple phenolics on the formation of heterocyclic amines. The findings provide valuable information for the development of effective strategies to minimize HA content of cooked meats and to identify several new natural products that may have new applications in the food industry. © 2007 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/89200
ISSN
2014 Impact Factor: 2.912
2014 SCImago Journal Rankings: 1.148
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorWu, Qen_HK
dc.contributor.authorZong, PZen_HK
dc.contributor.authorPeng, Xen_HK
dc.contributor.authorSimon, JEen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2010-09-06T09:53:48Z-
dc.date.available2010-09-06T09:53:48Z-
dc.date.issued2007en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2007, v. 55 n. 25, p. 10359-10365en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89200-
dc.description.abstractNatural extracts have attracted considerable attention for development into effective inhibitors against the formation of genotoxic heterocyclic amines (HAs) in processed foods. In this study, four fruit extracts (apple, elderberry, grape seed, and pineapple) were evaluated for their effects on HA formation in fried beef patties. Apple and grape seed extracts were found to be the most effective in both the degree of inhibition in the formation of individual HAs (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8- trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6- henylimidazo [4,5-b]pyridine (PhIP)) and in the reduction of total HA content (∼70% relative to the control). Activity-guided analysis of apple extract using model systems (PhIP- and MeIQx-producing models) showed that the proanthocyanidins, phloridzin and chlorogenic acid were responsible for reducing the amount of HAs formed. Proanthocyanidins were identified as the dominant inhibitors because they were strongly active against HA formation in both the PhIP and MeIQx model systems. For phloridzin, the inhibitory effect was observed only on the formation of PhIP. In contrast, chlorogenic acid, although effective against the formation of MeIQx, significantly enhanced the formation of PhIP. This is the first report showing the inhibitory activities of apple phenolics on the formation of heterocyclic amines. The findings provide valuable information for the development of effective strategies to minimize HA content of cooked meats and to identify several new natural products that may have new applications in the food industry. © 2007 American Chemical Society.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectFruit extractsen_HK
dc.subjectGenotoxic heterocyclic aminesen_HK
dc.subjectPhloridzin, chlorogenic acid, polyphenolics, proanthocyanidinsen_HK
dc.titleInhibitory effect of fruit extracts on the formation of heterocyclic aminesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=55&issue=25&spage=10359&epage=10365&date=2007&atitle=Inhibitory+Effect+of+Fruit+Extracts+on+the+Formation+of+Heterocyclic+Aminesen_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf071820zen_HK
dc.identifier.pmid18004801en_HK
dc.identifier.scopuseid_2-s2.0-38049035869en_HK
dc.identifier.hkuros142344en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-38049035869&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume55en_HK
dc.identifier.issue25en_HK
dc.identifier.spage10359en_HK
dc.identifier.epage10365en_HK
dc.identifier.isiWOS:000251477100040-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridWu, Q=7404602467en_HK
dc.identifier.scopusauthoridZong, PZ=37070079500en_HK
dc.identifier.scopusauthoridPeng, X=23995738500en_HK
dc.identifier.scopusauthoridSimon, JE=7403956069en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK

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