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Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking
Hui Teng1; Yi Chen1; Xiujun Lin1; Qiyan Lv1; Tsun-Thai Chai2; Fai-Chu Wong2; Lei Chen1; Jianbo Xiao3
2019-07
Conference Name1st International Conference on Natural Toxicology and Pharmacology (ICNTP)
Source PublicationFOOD AND CHEMICAL TOXICOLOGY
Conference Date2019-8
Conference PlaceGuangzhou, PEOPLES R CHINA
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.

KeywordHeterocyclic Amines Sonchus Olearleu Total Phenolic Content Total Flavonoid Content Antioxidant Activity
DOI10.1016/j.fct.2019.04.043
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology ; Toxicology
WOS SubjectFood Science & Technology ; Toxicology
WOS IDWOS:000472686200014
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Cited Times [WOS]:3   [WOS Record]     [Related Records in WOS]
Document TypeConference paper
CollectionInstitute of Chinese Medical Sciences
Affiliation1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
2.Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900, Kampar, Malaysia
3.Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, China
Recommended Citation
GB/T 7714
Hui Teng,Yi Chen,Xiujun Lin,et al. Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking[C],2019.
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