Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts

In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were employed to impregnate raw peanuts before roa...

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Main Author: YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
Format: Article
Language:English
Published: China Food Publishing Company 2023-08-01
Series:Shipin Kexue
Subjects:
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-012.pdf
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author YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
author_facet YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
author_sort YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
collection DOAJ
description In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were employed to impregnate raw peanuts before roasting, and the effects of the type and concentration of impregnation solutions on AGEs and HAAs formation during peanut roasting were studied in this work. The results showed that gallic acid and chlorogenic acid could significantly inhibit the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) with an inhibition rate in the range of 14.7%–24.4% and 13.0%–22.7%, respectively. However, the other four phenolic acids had no inhibitory effect (P > 0.05). What’s more, the inhibitory effects of gallic acid and chlorogenic acid were concentration dependent. Three HAAs including 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in roasted peanuts. All six phenolic acids could inhibit the formation of DMIP significantly (P 0.05). Ferulic acid and chlorogenic acid had a strong inhibition effect on the formation of 3 HAAs, but there was no obvious concentration dependence.
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spelling doaj.art-d6ddc8133be84096ae8885b933a4909b2023-09-15T07:43:35ZengChina Food Publishing CompanyShipin Kexue1002-66302023-08-0144169810510.7506/spkx1002-6630-20220729-330Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted PeanutsYU Jingjing, YU Xiaohui, SHI Lili, LIU Wei0(1. Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China; 2. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were employed to impregnate raw peanuts before roasting, and the effects of the type and concentration of impregnation solutions on AGEs and HAAs formation during peanut roasting were studied in this work. The results showed that gallic acid and chlorogenic acid could significantly inhibit the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) with an inhibition rate in the range of 14.7%–24.4% and 13.0%–22.7%, respectively. However, the other four phenolic acids had no inhibitory effect (P > 0.05). What’s more, the inhibitory effects of gallic acid and chlorogenic acid were concentration dependent. Three HAAs including 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in roasted peanuts. All six phenolic acids could inhibit the formation of DMIP significantly (P 0.05). Ferulic acid and chlorogenic acid had a strong inhibition effect on the formation of 3 HAAs, but there was no obvious concentration dependence.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-012.pdfphenolic acid; impregnation; roasted peanut; advanced glycation end products; heterocyclic aromatic amines
spellingShingle YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts
Shipin Kexue
phenolic acid; impregnation; roasted peanut; advanced glycation end products; heterocyclic aromatic amines
title Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts
title_full Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts
title_fullStr Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts
title_full_unstemmed Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts
title_short Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts
title_sort effects of phenolic acid impregnation on the formation of advanced glycation end products and heterocyclic aromatic amines in roasted peanuts
topic phenolic acid; impregnation; roasted peanut; advanced glycation end products; heterocyclic aromatic amines
url https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-012.pdf
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