Affiliations 

  • 1 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: tenghui850610@126.com
  • 2 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: admus007@Outlook.com
  • 3 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: linxiujun888@163.com
  • 4 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: lqy960913@163.com
  • 5 Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900, Kampar, Malaysia. Electronic address: chaitt@utar.edu.my
  • 6 Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900, Kampar, Malaysia. Electronic address: wongfc@utar.edu.my
  • 7 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: chenlei841114@hotmail.com
  • 8 Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, China. Electronic address: jianboxiao@yahoo.com
Food Chem Toxicol, 2019 Jul;129:138-143.
PMID: 31034934 DOI: 10.1016/j.fct.2019.04.043

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.