Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process. (1st May 2021)

• Record Type: Journal Article
• Authors: Zhou, Kai; Patrignani, Francesca; Sun, Yuan-Ming; Lanciotti, Rosalba; Xu, Zhen-Lin
• Is Part Of: Food chemistry. Volume 343(2021)
• Publication Date: 2021-05-01
• Subjects: Ethyl carbamate -- Soy sauce -- Phenolic compound -- Inhibition mechanism; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128528
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Ethyl carbamate formation during thermal process of soy sauce were studied. Ornithine and quercetin were found to be effective for reducing ethyl carbamate. The possible mechanisms were explained. No remarkable difference in volatile compounds profile and color of soy sauce were found. Abstract: Ethyl carbamate (EC), a genotoxic and carcinogenic compound in soy sauce accumulated during thermal processes, has raised public health concern for its multipoint potential carcinogenic risk to human. In this work, based on the analysis of EC accumulation during thermal processes of soy sauce, ornithine and quercetin were added before thermal processes to reduce EC accumulation. A reduction rate of 23.7–63.8% in simulated solution was founded. Kinetic studies indicated that ornithine was a byproduct of alcoholysis reaction when EC formed, while quercetin could compete with the precursor ethanol and react with carbamyl compounds, which therefore prevented EC accumulation. A maximum of 47.2% decrease of EC in soy sauce was achieved, and no remarkable changes in volatile compounds profile and color of soy sauce were found. In conclusion, the addition of quercetin and ornithine before thermal processes may be preferable for the controlling of EC content in soy sauce.