Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties (2024)

Deng, Z., Zhang, Q., Long, P., Wen, M., Han, Z., Granato, D., Qi, J., Zhang, L., & Zhu, M. (2024). Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties. Applied Food Research, 4(2), Article 100606. https://doi.org/10.1016/j.afres.2024.100606

Deng, Zhiyang ; Zhang, Qing ; Long, Piaopiao et al. / Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties. In: Applied Food Research. 2024 ; Vol. 4, No. 2.

@article{488f4a834da44265843e852ab9bd3e6c,

title = "Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties",

abstract = "Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs in roasted pork remain unclear. The study investigated the effect of green tea (GT), TP, and epigallocatechin gallate (EGCG) at additive levels of 0.05 %, 0.25 %, and 0.5 % on the formation of HAAs, antioxidant capacity and quality characteristics during the roasting of pork patties at 250 °C. Low levels of GT (0.05 %, and 0.25 %) and EGCG (0.05 %) slightly inhibited the formation of HAAs (MeIQx, 4,8-DiMeIQx, PhIP), with inhibition rates for MeIQx, 4,8-DiMeIQx, and PhIP ranging from 4.70 %–8.32 % (except for 0.05 % GT), 6.15 %–16.19 %, and 5.69 %–24.69 %, respectively, while the other groups (0.5 % GT, 0.05 % TP, 0.25 % TP, 0.5 % TP, 0.25 % EGCG, and 0.5 % EGCG) promoted the formation of HAAs. Patties with higher levels of HAAs showed greater consumption of precursors (glucose, free amino acids, and creatine) and protein oxidation. Despite this, all three additives enhanced antioxidant activities (DPPH, ABTS, FRAP) and lipid oxidation stability dose-dependently. Additionally, the additives reduced the luminance (L*), redness (a*), and yellowness (b*) of roasted pork patties. TP and EGCG caused more weight loss in patties and negatively affected their texture, whereas GT had no significant effect on these parameters. Overall, EGCG (0.05 %, and 0.25 %) had the greatest impact on the formation of HAAs, antioxidant capacity, and quality characteristics of roasted pork patties, followed by TP (0.05 %, and 0.25 %) and GT (0.05 %, and 0.25 %). These findings suggest that the addition of low levels of GT (0.05 %, and 0.25 %) can inhibit HAAs formation, enhance antioxidant capacity, and maintain the quality characteristics of roasted pork patties, whereas the addition of TP and EGCG (0.05 %, 0.25 %, and 0.5 %) is not an effective method for improving quality characteristics and inhibiting HAAs formation in roasted pork patties.",

keywords = "Antioxidant activity, Epigallocatechin gallate, Heterocyclic aromatic amines, Roasted pork patties, Tea polyphenols",

author = "Zhiyang Deng and Qing Zhang and Piaopiao Long and Mingchun Wen and Zisheng Han and Daniel Granato and Jun Qi and Liang Zhang and Mengting Zhu",

note = "Publisher Copyright: {\textcopyright} 2024",

year = "2024",

month = dec,

doi = "10.1016/j.afres.2024.100606",

language = "English",

volume = "4",

journal = "Applied Food Research",

issn = "2772-5022",

number = "2",

}

Deng, Z, Zhang, Q, Long, P, Wen, M, Han, Z, Granato, D, Qi, J, Zhang, L & Zhu, M 2024, 'Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties', Applied Food Research, vol. 4, no. 2, 100606. https://doi.org/10.1016/j.afres.2024.100606

Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties. / Deng, Zhiyang; Zhang, Qing; Long, Piaopiao et al.
In: Applied Food Research, Vol. 4, No. 2, 100606, 12.2024.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties

AU - Deng, Zhiyang

AU - Zhang, Qing

AU - Long, Piaopiao

AU - Wen, Mingchun

AU - Han, Zisheng

AU - Granato, Daniel

AU - Qi, Jun

AU - Zhang, Liang

AU - Zhu, Mengting

N1 - Publisher Copyright:© 2024

PY - 2024/12

Y1 - 2024/12

N2 - Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs in roasted pork remain unclear. The study investigated the effect of green tea (GT), TP, and epigallocatechin gallate (EGCG) at additive levels of 0.05 %, 0.25 %, and 0.5 % on the formation of HAAs, antioxidant capacity and quality characteristics during the roasting of pork patties at 250 °C. Low levels of GT (0.05 %, and 0.25 %) and EGCG (0.05 %) slightly inhibited the formation of HAAs (MeIQx, 4,8-DiMeIQx, PhIP), with inhibition rates for MeIQx, 4,8-DiMeIQx, and PhIP ranging from 4.70 %–8.32 % (except for 0.05 % GT), 6.15 %–16.19 %, and 5.69 %–24.69 %, respectively, while the other groups (0.5 % GT, 0.05 % TP, 0.25 % TP, 0.5 % TP, 0.25 % EGCG, and 0.5 % EGCG) promoted the formation of HAAs. Patties with higher levels of HAAs showed greater consumption of precursors (glucose, free amino acids, and creatine) and protein oxidation. Despite this, all three additives enhanced antioxidant activities (DPPH, ABTS, FRAP) and lipid oxidation stability dose-dependently. Additionally, the additives reduced the luminance (L*), redness (a*), and yellowness (b*) of roasted pork patties. TP and EGCG caused more weight loss in patties and negatively affected their texture, whereas GT had no significant effect on these parameters. Overall, EGCG (0.05 %, and 0.25 %) had the greatest impact on the formation of HAAs, antioxidant capacity, and quality characteristics of roasted pork patties, followed by TP (0.05 %, and 0.25 %) and GT (0.05 %, and 0.25 %). These findings suggest that the addition of low levels of GT (0.05 %, and 0.25 %) can inhibit HAAs formation, enhance antioxidant capacity, and maintain the quality characteristics of roasted pork patties, whereas the addition of TP and EGCG (0.05 %, 0.25 %, and 0.5 %) is not an effective method for improving quality characteristics and inhibiting HAAs formation in roasted pork patties.

AB - Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs in roasted pork remain unclear. The study investigated the effect of green tea (GT), TP, and epigallocatechin gallate (EGCG) at additive levels of 0.05 %, 0.25 %, and 0.5 % on the formation of HAAs, antioxidant capacity and quality characteristics during the roasting of pork patties at 250 °C. Low levels of GT (0.05 %, and 0.25 %) and EGCG (0.05 %) slightly inhibited the formation of HAAs (MeIQx, 4,8-DiMeIQx, PhIP), with inhibition rates for MeIQx, 4,8-DiMeIQx, and PhIP ranging from 4.70 %–8.32 % (except for 0.05 % GT), 6.15 %–16.19 %, and 5.69 %–24.69 %, respectively, while the other groups (0.5 % GT, 0.05 % TP, 0.25 % TP, 0.5 % TP, 0.25 % EGCG, and 0.5 % EGCG) promoted the formation of HAAs. Patties with higher levels of HAAs showed greater consumption of precursors (glucose, free amino acids, and creatine) and protein oxidation. Despite this, all three additives enhanced antioxidant activities (DPPH, ABTS, FRAP) and lipid oxidation stability dose-dependently. Additionally, the additives reduced the luminance (L*), redness (a*), and yellowness (b*) of roasted pork patties. TP and EGCG caused more weight loss in patties and negatively affected their texture, whereas GT had no significant effect on these parameters. Overall, EGCG (0.05 %, and 0.25 %) had the greatest impact on the formation of HAAs, antioxidant capacity, and quality characteristics of roasted pork patties, followed by TP (0.05 %, and 0.25 %) and GT (0.05 %, and 0.25 %). These findings suggest that the addition of low levels of GT (0.05 %, and 0.25 %) can inhibit HAAs formation, enhance antioxidant capacity, and maintain the quality characteristics of roasted pork patties, whereas the addition of TP and EGCG (0.05 %, 0.25 %, and 0.5 %) is not an effective method for improving quality characteristics and inhibiting HAAs formation in roasted pork patties.

KW - Antioxidant activity

KW - Epigallocatechin gallate

KW - Heterocyclic aromatic amines

KW - Roasted pork patties

KW - Tea polyphenols

UR - http://www.scopus.com/inward/record.url?scp=85209594515&partnerID=8YFLogxK

U2 - 10.1016/j.afres.2024.100606

DO - 10.1016/j.afres.2024.100606

M3 - Article

AN - SCOPUS:85209594515

SN - 2772-5022

VL - 4

JO - Applied Food Research

JF - Applied Food Research

IS - 2

M1 - 100606

ER -

Deng Z, Zhang Q, Long P, Wen M, Han Z, Granato D et al. Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties. Applied Food Research. 2024 Dec;4(2):100606. doi: 10.1016/j.afres.2024.100606