Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Xue, Chaoyi;Deng, Peng;Quan, Wei;Li, Yong;He, Zhiyong;...

通讯作者：

Maomao Zeng

作者机构：

[He, Zhiyong; Wang, Zhaojun; Qin, Fang; Li, Yong; Zeng, Maomao; Xue, Chaoyi; Chen, Jie; Deng, Peng] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China.

[Quan, Wei] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

[Zeng, Maomao; Chen, Jie] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China.

通讯机构：

[Maomao Zeng] S

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China<&wdkj&>International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China

语种：

英文

关键词：

Advanced glycation end products;Curcumin;Free radicals-centered path;Ginger;Heterocyclic amines

期刊：

Food Control

ISSN：

0956-7135

年：

2022

卷：

138

页码：

109038

DOI：

10.1016/j.foodcont.2022.109038

基金类别：

sources This work was supported by the National Natural Science Foundation of China (Grant No. 31871905). CRediT authorship contribution statement Chaoyi Xue: Investigation, Writing – original draft, Formal analysis, Methodology. Peng Deng: Validation, Formal analysis. Wei Quan: Validation, Formal analysis. Yong Li: Data curation. Zhiyong He: Data curation. Fang Qin: Software. Zhaojun Wang: Validation, Software. Jie Chen: acquisition, Project administration, Supervision. Maomao Zeng: acquisition, Project administration, Supervision.

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

This study investigated the inhibitory effects of ginger and curcumin on the formation of free and bound heterocyclic amines (HAs)1 and advanced glycation end products (AGEs) in roast beef patties. The underlying mechanism related to quenching free radical, alleviating lipid peroxidation and scavenging carbonyl intermediates was explored by electron paramagnetic resonance (EPR) and UPLC-MS/MS. Ginger (0.5%, 1.0%, 1.5%) and curcumin (0.005%, 0.010%, 0.015%) dose-dependently inhibited free and bound HAs and AGEs simultaneously. The maximum inhibi...

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Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance

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