Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic Hydrocarbons Formation in Heated Meat Model System

Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic Hydrocarbons Formation in Heated Meat Model System

The relationship between the chemical structures of six flavonoids and their abilities to inhibit the formation of polycyclic aromatic hydrocarbons (PAHs) in a heated meat model system was investigated. The PAH8 forming in samples was analyzed by using QuEChERS coupled GC-MS. Inhibitory effects of P...

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Bibliographic Details
Main Authors: Thi Thu Huong Huynh, Wanwisa Wongmaneepratip, Kanithaporn Vangnai
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
polycyclic aromatic hydrocarbons
flavonoids
antioxidant activities
meat model system
DPPH
ABTS
Online Access:https://www.mdpi.com/2304-8158/13/7/1002

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