Suppressive effect of Armoracia rusticana and three main glucosinolates on heterocyclic amine generation in roasted fish patties and their potential mechanism analyzed by density functional theory
Year: 2024
Type: article
Abstract: This study investigated the suppressive effects of Armoracia rusticana (AR) and its three main glucosinolates on both free and bound heterocyclic amines (HAs), along with their mechanisms of free radical quenching using density functional theory. Fish patties were supplemented with varying concentrations of AR (0.5%~1.5%) and glucosinolates (0.005%~0.015%), showing a dose-dependent inhibition of HAs and concurrent elimination of free radicals and HAs intermediates. Glucobrassicin demonstrated the highest reactivity, which was verified by frontier orbit analysis and conceptual density functional parameters, consistent with experimental findings. Furthermore, the O-H bond connected to the sulfur atom of glucobrassicin possessed the smallest bond dissociation enthalpy (BDE) value, which indicated that this particular hydrogen atom is most susceptible to react with free radicals. Overall, AR and its glucosinolates, especially glucobrassicin, show promise as natural additives for improving food safety and quality.
Source: Food Science and Human Wellness
Authors: Zhuoming Huang, Tiantian Huang, Hang Su, Zihao Yang, Jie Luo, Qingwu Shen, Chaoyi Xue, Wei Quan
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4404128182