Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking

• Published in: Food and chemical toxicology 2019-07, Vol.129, p.138-143
• Main Authors: Teng, Hui, Chen, Yi, Lin, Xiujun, Lv, Qiyan, Chai, Tsun-Thai, Wong, Fai-Chu, Chen, Lei, Xiao, Jianbo
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Heterocyclic amines; Sonchus olearleu; Total flavonoid content; Total phenolic content
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2019.04.043

The aim of this study was to assess the inhibitory effects of Sonchus olearleu extract on the generation of heterocyclic amines in roasted pork patties cooked by pan-frying. All samples were cooked for two different durations (45 min and 105 min) under 200 °C and 230 °C. 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-ami- no-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinox-aline (4,8-DiMeIQx), harman, and norharman were detected and quantified. In patties cooked at 230 °C for 105 min, S. olearleu extract (0.5%) significantly inhibited the formation of IQ, harman, and norharman by 39%, 67%, and 63%, respectively. In contrast to IQ, the levels of harman and norharman were significantly reduced by the extracts tested. However, no such effects were observed for MeIQx and 4, 8-DiMeIQx. Notably, the inhibitory effect on heterocyclic amines is significantly correlated with the antioxidant potential and total phenolic content of S. olearleu extract.