Tags

Type your tag names separated by a space and hit enter

Inhibitory effect of fruit extracts on the formation of heterocyclic amines.
J Agric Food Chem. 2007 Dec 12; 55(25):10359-65.JA

Abstract

Natural 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 (approximately 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.

Authors+Show Affiliations

Cheng KW
School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, P. R. China.
Wu Q
No affiliation info available
Zheng ZP
No affiliation info available
Peng X
No affiliation info available
Simon JE
No affiliation info available
Chen F
No affiliation info available
Wang M
No affiliation info available

MeSH

AnanasAnimalsCattleFruitHeterocyclic CompoundsHot TemperatureImidazolesMalusMeatPlant ExtractsProanthocyanidinsQuinoxalinesSambucusSeedsVitis

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

18004801

Citation

Cheng, Ka-Wing, et al. "Inhibitory Effect of Fruit Extracts On the Formation of Heterocyclic Amines." Journal of Agricultural and Food Chemistry, vol. 55, no. 25, 2007, pp. 10359-65.
Cheng KW, Wu Q, Zheng ZP, et al. Inhibitory effect of fruit extracts on the formation of heterocyclic amines. J Agric Food Chem. 2007;55(25):10359-65.
Cheng, K. W., Wu, Q., Zheng, Z. P., Peng, X., Simon, J. E., Chen, F., & Wang, M. (2007). Inhibitory effect of fruit extracts on the formation of heterocyclic amines. Journal of Agricultural and Food Chemistry, 55(25), 10359-65.
Cheng KW, et al. Inhibitory Effect of Fruit Extracts On the Formation of Heterocyclic Amines. J Agric Food Chem. 2007 Dec 12;55(25):10359-65. PubMed PMID: 18004801.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibitory effect of fruit extracts on the formation of heterocyclic amines. AU - Cheng,Ka-Wing, AU - Wu,Qingli, AU - Zheng,Zong Ping, AU - Peng,Xiaofang, AU - Simon,James E, AU - Chen,Feng, AU - Wang,Mingfu, Y1 - 2007/11/16/ PY - 2007/11/17/pubmed PY - 2008/2/6/medline PY - 2007/11/17/entrez SP - 10359 EP - 65 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 25 N2 - Natural 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 (approximately 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18004801/Inhibitory_effect_of_fruit_extracts_on_the_formation_of_heterocyclic_amines_ DB - PRIME DP - Unbound Medicine ER -