Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids

2021 ◽  
Vol 336 ◽  
pp. 127551
Author(s):  
Jing Jing ◽  
Yonghui He ◽  
Yali Wang ◽  
Maomao Zeng
Keyword(s):  
Density Function ◽  
Function Theory ◽  
Density Function Theory ◽  
Portulaca Oleracea ◽  
Heterocyclic Amines ◽  
Inhibitory Effects ◽  
Beef Patties ◽  
Roast Beef ◽  
Theory Calculation

Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models

2016 ◽  
Vol 7 (2) ◽  
pp. 1057-1066 ◽  
Author(s):  
Qin Zhu ◽  
Shuang Zhang ◽  
Mingfu Wang ◽  
Jie Chen ◽  
Zong-Ping Zheng
Keyword(s):  
Heterocyclic Amines ◽  
Inhibitory Effects ◽  
Chemical Models ◽  
Beef Patties ◽  
Roast Beef ◽  
Dietary Flavonoids

Dietary flavonoids effectively inhibit total HAs and PhIP formation in roast beef patties through scavenging of intermediates in formation pathways.

scholarly journals Inhibitory effects of hyperoside and quercitrin from Zanthoxylum bungeanum Maxim. leaf on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine formation by trapping phenylacetaldehyde

2021 ◽  
Author(s):  
Wei Wang ◽  
Xiaopu Ren ◽  
Yingjie Bao ◽  
Yuxia Zhu ◽  
Yawei Zhang ◽  
...  
Keyword(s):  
Meat Products ◽  
Heterocyclic Amines ◽  
Model Systems ◽  
Inhibitory Effects ◽  
Beef Patties ◽  
Ms Analysis ◽  
Roast Beef ◽  
Zanthoxylum Bungeanum ◽  
Zanthoxylum Bungeanum Maxim ◽  
Tof Ms

Abstract2-amino-1-methyl-6-phenylimidazole[4,5-b]pyridine (PhIP) is one of the most abundant Heterocyclic amines (HAs) in meat products. Zanthoxylum bungeanum Maxim. leaf (ZML) extract has been shown to be rich in polyphenols, which are gaining increasing interest as efficient tools for inhibiting the formation of HAs. In the present work, the effects of ZML extract, major polyphenols, chlorogenic acid, hyperoside and quercitrin on the formation of PhIP in both roast beef patties and chemical model systems were investigated. UPLC-MS showed that ZML extract and those three polyphenols effectively inhibited PhIP formation. Additionally, GC-MS analysis showed that those three polyphenols significantly reduced the content of phenylacetaldehyde in the model systems, a key intermediate involved in PhIP formation. The subsequent UPLC-MS and TOF-MS/MS analysis found that hyperoside and quercitrin reacted with phenyacetaldehyde to form those four adducts, 8-C-(E-Phenylethenyl)hyperoside, 6-C-(E-Phenylethenyl)hyperoside, 8-C-(E-Phenylethenyl)quercitrin and 6-C-(E-Phenylethenyl)quercitrin, respectively. The results revealed that hyperoside and quercitrin could trap phenylacetaldehyde to form adducts, thereby, retarding the reaction of phenylacetaldehyde and creatinine, blocking the generation of PhIP.

Adsorption of CO, NH3 and O2 on Fe site of La0.875Sr0.125FeO3 (010) surface by density function theory calculation

2011 ◽  
Vol 257 (7) ◽  
pp. 2633-2636 ◽  
Author(s):  
Lihui Sun ◽  
Hongwei Qin ◽  
Feng Gao ◽  
Ensi Cao ◽  
Kai Fan ◽  
...  
Keyword(s):  
Density Function ◽  
Function Theory ◽  
Density Function Theory ◽  
Adsorption Of Co ◽  
Theory Calculation

scholarly journals Density function theory calculation of oxygen adsorption on Au(111) surface

2006 ◽  
Vol 55 (6) ◽  
pp. 3157
Author(s):  
Zeng Zhen-Hua ◽  
Deng Hui-Qiu ◽  
Li Wei-Xue ◽  
Hu Wang-Yu
Keyword(s):  
Density Function ◽  
Function Theory ◽  
Oxygen Adsorption ◽  
Density Function Theory ◽  
Theory Calculation
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