Abstract
Tamarix has been widely used as barbecue skewers to obtain a good taste and a unique flavor of roast lamb in China. Many flavonoids have been identified from Tamarix, which is an important strategy employed to reduce the formation of heterocyclic amines (HAs) in roast meat. Isorhamnetin, hispidulin, and cirsimaritin from Tamarix ramosissima bark extract (TRE) effectively inhibit the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), the most abundant HAs in foods, both in roast lamb patties and in chemical models. According to the results of the GC-MS analysis, TRE and the three flavonoids significantly reduced the contents of phenylacetaldehyde, an important intermediate involved in PhIP formation at three levels. A subsequent ultra performance liquid chromatography-mass spectrometry (UPLC-MS) analysis revealed that these flavonoids trapped phenylacetaldehyde by forming interaction adducts. The formation of three postulated adducts, 8-C-(E-phenylethenyl)isorhamnetin, 6-C-(E-phenylethenyl)isorhamnetin and 8-C-(E-phenylethenyl)hispidulin, in the chemical models and roast lamb patties was further confirmed by a TOF-MS/MS analysis. Our results demonstrate that TRE and the corresponding flavonoids trap phenylacetaldehyde to form adducts and thus inhibit PhIP formation, suggesting their great potential beneficial effects on human health.
Highlights
Tamarix is considered as an interesting potential source of functional food due to its abundant natural flavonoids [1]
The present study aimed to investigate the abilities of T. ramosissima bark extract (TRE), isorhamnetin, hispidulin and cirsimaritin to inhibit the formation of PhIP in the model system and roast lamb patties and to explore the probable inhibitory mechanism
The addition of all of these four additives at three levels significantly inhibited the formation of PhIP in roast lamb patties and model systems (p < 0.05), and dose-dependent effects were observed for the Tamarix ramosissima bark extract (TRE), isorhamnetin and hispidulin treatments. 6 of
Summary
Tamarix is considered as an interesting potential source of functional food due to its abundant natural flavonoids [1]. Norartocarpetin, Agency for Research on Cancer (IARC) classified processed meat as “carcinogenic to humans” (group 1), quercetin and naringenin effectively inhibit PhIP formation in roast beef patties [16]. The structural characteristics, PhIP isinhibitory regardedeffects as a possible human The present affected the formation of PhIP in foods including the cooking methods, cooking temperature, cooking study aimed to investigate the abilities of T.ramosissima bark extract (TRE), isorhamnetin, hispidulin time, the of to precursors the content with enhancing or inhibiting effects on andamounts cirsimaritin inhibit theand formation of PhIPofinsubstances the model system and roast lamb patties and to the formation of.
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