Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals
<i>Tamarix ramosissima</i> has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of <i>T. ramosissima</i> on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of <i>T. ramosissima<...
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| Format: | Article |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/7/1000 |
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| author | Xiaopu Ren Mingyang Li Wei Wang Xiyue Niu Qian Xu Ruili Zhang |
| author_facet | Xiaopu Ren Mingyang Li Wei Wang Xiyue Niu Qian Xu Ruili Zhang |
| author_sort | Xiaopu Ren |
| collection | DOAJ |
| description | <i>Tamarix ramosissima</i> has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of <i>T. ramosissima</i> on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of <i>T. ramosissima</i> extract (TRE) on HA formation, precursors’ consumption, and free radicals’ generation in roast lamb patties were elucidated by UPLC-MS, HPLC, and electron spin resonance (ESR) analysis, respectively. Six HAs were identified and compared with the control group; the total and polar HAs decreased by 30.51% and 56.92% with TRE addition at 0.30 g/kg. The highest inhibitory effect was found against 2-amino-1-methyl-6-phenylimidazo[4,5-<i>f</i>]pyridine (PhIP) formation (70.83%) at 0.45 g/kg. The addition of TRE retarded the consumption of HA precursors, resulting in fewer HAs formed. The typical signal intensity of free radicals in roast lamb patties significantly decreased with TRE addition versus the control group (<i>p</i> < 0.05), and the higher the levels of the TRE, the greater the decrease in signal intensity. We propose that the inhibitory effects of TRE on HA formation, especially on polar HAs, were probably achieved by retarding the consumption of precursors and preventing free radicals from being generated in roast lamb patties. These findings provide valuable information concerning TRE’s effectiveness in preventing HA formation through both the precursor consumption and free radical scavenging mechanisms. |
| first_indexed | 2024-03-09T11:50:38Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:50:38Z |
| publishDate | 2022-03-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-9f8f133c0b6c4a80a6b8e5e2d38315fc2023-11-30T23:15:36ZengMDPI AGFoods2304-81582022-03-01117100010.3390/foods11071000Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free RadicalsXiaopu Ren0Mingyang Li1Wei Wang2Xiyue Niu3Qian Xu4Ruili Zhang5Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, ChinaXinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, ChinaXinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, ChinaXinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, ChinaXinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, ChinaXinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, China<i>Tamarix ramosissima</i> has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of <i>T. ramosissima</i> on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of <i>T. ramosissima</i> extract (TRE) on HA formation, precursors’ consumption, and free radicals’ generation in roast lamb patties were elucidated by UPLC-MS, HPLC, and electron spin resonance (ESR) analysis, respectively. Six HAs were identified and compared with the control group; the total and polar HAs decreased by 30.51% and 56.92% with TRE addition at 0.30 g/kg. The highest inhibitory effect was found against 2-amino-1-methyl-6-phenylimidazo[4,5-<i>f</i>]pyridine (PhIP) formation (70.83%) at 0.45 g/kg. The addition of TRE retarded the consumption of HA precursors, resulting in fewer HAs formed. The typical signal intensity of free radicals in roast lamb patties significantly decreased with TRE addition versus the control group (<i>p</i> < 0.05), and the higher the levels of the TRE, the greater the decrease in signal intensity. We propose that the inhibitory effects of TRE on HA formation, especially on polar HAs, were probably achieved by retarding the consumption of precursors and preventing free radicals from being generated in roast lamb patties. These findings provide valuable information concerning TRE’s effectiveness in preventing HA formation through both the precursor consumption and free radical scavenging mechanisms.https://www.mdpi.com/2304-8158/11/7/1000<i>Tamarix ramosissima</i> extract (TRE)heterocyclic amines (HAs)roast lamb pattiesfree radicalsprecursors |
| spellingShingle | Xiaopu Ren Mingyang Li Wei Wang Xiyue Niu Qian Xu Ruili Zhang Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals Foods <i>Tamarix ramosissima</i> extract (TRE) heterocyclic amines (HAs) roast lamb patties free radicals precursors |
| title | Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals |
| title_full | Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals |
| title_fullStr | Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals |
| title_full_unstemmed | Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals |
| title_short | Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals |
| title_sort | inhibitory effect of i tamarix ramosissima i extract on the formation of heterocyclic amines in roast lamb patties by retarding the consumption of precursors and preventing free radicals |
| topic | <i>Tamarix ramosissima</i> extract (TRE) heterocyclic amines (HAs) roast lamb patties free radicals precursors |
| url | https://www.mdpi.com/2304-8158/11/7/1000 |
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