Effects of Antioxidants of Bamboo Leaves and Flavonoids on 2‑Amino-1-methyl-6-phenylimidazo[4,5‑b]pyridine (PhIP) Formation in Chemical Model Systems

The inhibitory effects of antioxidants of bamboo leaves (AOB) and flavonoids against 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation were investigated in creatinine and phenylalanine model systems. AOB and the tested flavonoids (orientin, homoorientin, vitexin, isovitex, apigenin, l...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2014-05, Vol.62 (20), p.4798-4802
Main Authors: Zhang, Yan, Luo, Zhou, Shao, Zeping, Yu, Chundi, Wang, Shuo
Format: Article
Language:English
Subjects:
antioxidant activity
antioxidants
Antioxidants - chemistry
apigenin
autoxidation
bamboos
Bambusa - chemistry
Carcinogens - chemistry
chemical composition
creatinine
dose response
Flavonoids - chemistry
hesperetin
Hot Temperature
Imidazoles
inhibitory concentration 50
isorhamnetin
leaves
luteolin
Models, Chemical
Oxidation-Reduction
phenylalanine
Plant Leaves - chemistry
processed foods
pyridines
pyrogallol
superoxide anion
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Summary:The inhibitory effects of antioxidants of bamboo leaves (AOB) and flavonoids against 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation were investigated in creatinine and phenylalanine model systems. AOB and the tested flavonoids (orientin, homoorientin, vitexin, isovitex, apigenin, luteolin, isorhamnetin, fisetin, and hesperetin) had significant dose-dependent inhibition effects on PhIP formation with different IC50 values. The superoxide anion (O2 •–) scavenging activities of these nine flavonoids were evaluated using the pyrogallol autoxidation system. The EC50 values of compounds that showed antioxidant activity were found to correlate well (R 2 = 0.8003) with the corresponding IC50 values representing their inhibition of PhIP formation. It was assumed that the inhibitory effects of flavonoids on PhIP formation were probably achieved by scavenging free radicals generated in the reaction system. These findings provide valuable information for the development of effective strategies to minimize heterocyclic amine content in thermally processed food.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf500483y