Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2024-09-06 DOI:10.3390/foods13172836

Zhihao Ye, Haojie Xu, Yingying Xie, Ziqi Peng, Hongfang Li, Ruyan Hou, Huimei Cai, Wei Song, Chuanyi Peng, Daxiang Li

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Abstract

This study investigated the effects of various characteristic components of tea—theaflavins, catechins, thearubigins, theasinensins, theanine, catechin (C), catechin gallate (CG), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin (GC), and gallocatechin gallate (GCG)—on acrylamide formation. The results revealed that most of tea’s characteristic components could significantly eliminate acrylamide, ranked from highest to lowest as follows: GC (55.73%) > EC (46.31%) > theaflavins (44.91%) > CG (40.73%) > thearubigins (37.36%) > ECG (37.03%) > EGCG (27.37%) > theabrownine (22.54%) > GCG (16.21%) > catechins (10.14%) > C (7.48%). Synergistic elimination effects were observed with thearubigins + EC + GC + CG, thearubigins + EC + CG, thearubigins + EC + GC, theaflavins + GC + CG, and thearubigins + theaflavins, with the reduction rates being 73.99%, 72.67%, 67.62%, 71.03%, and 65.74%, respectively. Tea’s components reduced the numbers of persistent free radicals to prevent acrylamide formation in the model system. The results provide a theoretical basis for the development of low-acrylamide foods and the application of tea resources in the food industry.

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茶叶中的特征成分可在 Maillard 模型系统中消除丙烯酰胺

本研究探讨了茶叶中各种特征成分--茶黄素、儿茶素、大黄素、茶红素、茶氨酸、儿茶素（C）、儿茶素没食子酸酯（CG）、表儿茶素（EC）、表儿茶素没食子酸酯（ECG）、表没食子儿茶素（EGC）、表没食子儿茶素没食子酸酯（EGCG）、没食子儿茶素（GC）和没食子儿茶素没食子酸酯（GCG）--对丙烯酰胺形成的影响。结果表明，大多数茶叶的特征成分都能显著消除丙烯酰胺，从高到低的排名如下：GC (55.73%) > EC (46.31%) > 茶黄素 (44.91%) > CG (40.73%) > 大黄素 (37.36%) > ECG (37.03%) > EGCG (27.37%) > 茶褐素 (22.54%) > GCG (16.21%) > 儿茶素 (10.14%) > C (7.48%)。大黄素＋EC＋GC＋CG、大黄素＋EC＋CG、大黄素＋EC＋GC、茶黄素＋GC＋CG、大黄素＋茶黄素的协同消除效果分别为 73.99%、72.67%、67.62%、71.03% 和 65.74%。茶叶成分减少了持久性自由基的数量，从而防止了丙烯酰胺在模型系统中的形成。这些结果为开发低丙烯酰胺食品和茶叶资源在食品工业中的应用提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds

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