Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats. (30th January 2022)

• Record Type: Journal Article
• Authors: Ding, Xiaoqian; Zhang, Dequan; Liu, Huan; Wang, Zhenyu; Hui, Teng
• Is Part Of: Food chemistry. Volume 368(2022)
• Publication Date: 2022-01-30
• Subjects: Heterocyclic amine -- Lamb meat -- Chlorogenic acid -- Epicatechin -- Mechanism; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130865
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: IQx, 8-MeIQx, PhIP, Norharman and Harman were detected in charcoal roasted lamb patties. Chlorogenic acid and Epicatechin can significantly inhibit the formation of HAs. Epicatechin had better inhibitory effect for HAs formation than chlorogenic acid. Glucose, ribose, fructose, isoleucine, valine and lysine were the precursors of HAs. Abstract: There are few studies on controlling the formation of heterocyclic amines (HAs) by adding polyphenols to roasted lamb. The aim of this study was to assess the inhibitory effect of 0.025, 0.125, and 0.625 mmol of chlorogenic acid, epicatechin, rutin, quercetin and quinic acid on the formation of HAs in charcoal roasted lamb, respectively, by UHPLC-MS/MS. The results indicated that Harman, Norharman, PhIP, IQx and 8-MeIQx were detected, but both chlorogenic acid and epicatechin greatly inhibited the formation of IQx, 8-MeIQx, Norharman, Harman and PhIP, and epicatechin had better inhibitory effect than chlorogenic acid. PLSR-VID analysis suggested the key precursors of HAs formation in roasted lamb were glucose, ribose, fructose, isoleucine, valine, and lysine. In addition, this work also implied that the potential mechanism of inhibition of HAs formation by chlorogenic acid and epicatechin in roasted lamb might attribute to competitive chemical reactions between polyphenols and key precursors of HAs.