Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking. (July 2019)

• Record Type: Journal Article
• Authors: Teng, Hui; Chen, Yi; Lin, Xiujun; Lv, Qiyan; Chai, Tsun-Thai; Wong, Fai-Chu; Chen, Lei; Xiao, Jianbo
• Is Part Of: Food and chemical toxicology. Volume 129(2019)
• Page Start: 138
• Page End: 143
• Publication Date: 2019-07
• Subjects: Heterocyclic amines -- Sonchus olearleu -- Total phenolic content -- Total flavonoid content -- Antioxidant activity; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2019.04.043
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: The aim of this study was to assess the inhibitory effects of Sonchus olearleu extract on the generation of heterocyclic amines in roasted pork patties cooked by pan-frying. All samples were cooked for two different durations (45 min and 105 min) under 200 °C and 230 °C. 2-amino-3-methylimidazo[4, 5-f]quinoline (IQ), 2-ami- no-3, 8-dimethylimidazo[4, 5-f]quinoxaline (MeIQx), 2-amino-3, 4, 8-trimethylimidazo[4, 5-f]quinox-aline (4, 8-DiMeIQx), harman, and norharman were detected and quantified. In patties cooked at 230 °C for 105 min, S. olearleu extract (0.5%) significantly inhibited the formation of IQ, harman, and norharman by 39%, 67%, and 63%, respectively. In contrast to IQ, the levels of harman and norharman were significantly reduced by the extracts tested. However, no such effects were observed for MeIQx and 4, 8-DiMeIQx. Notably, the inhibitory effect on heterocyclic amines is significantly correlated with the antioxidant potential and total phenolic content of S. olearleu extract.