Phenolic compounds in grape seed extract inhibiting the formation of benzo[a]pyrene in baked bacon related to scavenging free radicals and attenuating Maillard reaction

Abstract

Grape seed extract (GSE) is a known natural antioxidant, but the inhibitory effect and mechanism of GSE on benzo(a)pyrene (BaP) in cured meats have not been investigated. This work investigated the effects of two major phenolic compounds in GSE, namely proanthocyanidin B2 and isorhamnetin, on the formation of BaP, free radical scavenging ability, color value, 5-hydroxymethylfurfural (HMF) level and Amadori compound content. The results showed that proanthocyanidin B2 and isorhamnetin significantly inhibited BaP production in bacon (P < 0.05). The inhibition of BaP by 0.003% concentration of procyanidin B2 or isorhamnetin was 65.43% and 52.66%, respectively. Adding these phenolic compounds to bacon significantly reduced b* color value, HMF content, and Amadori compounds. Subsequently, the mechanism of BaP inhibition by these phenolic compounds was further systematically elucidated by modeling the glucose/lysine reaction, which was instrumental in scavenging free radicals and inhibiting the Maillard reaction. These findings provided valuable insights into the mechanism of BaP reduction facilitated by GSE, and propose the potential utility of GSE phenolics to mitigate BaP levels in baked bacon.