Natale Daniela, Gibis Monika, Rodriguez-Estrada Maria Teresa, Weiss Jochen
Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna , Viale Fanin 40, 40127 Bologna, Italy.
J Agric Food Chem. 2014 Jan 8;62(1):279-87. doi: 10.1021/jf4035332. Epub 2013 Dec 19.
The effectiveness of grape seed extract (GSE) encapsulated in liposomes to inhibit the formation of heterocyclic aromatic amines (HAA) during frying of beef patties was assessed. All liposomal systems were prepared by high pressure homogenization at 22 500 psi. A total of six samples (rapeseed oil (control), GSE at 0.1% and 0.2%, and GSE-containing liposomes with 1%, 2%, and 5% soy lecithin) were investigated. MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine), Norharman, and Harman were found after the marinade application and frying. PhIP concentrations decreased upon marination with GSE (0.1%) and GSE-containing liposomes (1% and 5%) (p < 0.05). MeIQx contents decreased in all samples compared to the oil control (p < 0.01) while no effect on β-carboline formation was observed. Results are in contrast to previous studies that had shown that liposomal encapsulation may enhance effectiveness of polyphenols to inhibit radical reactions. A mechanistic model was proposed to explain the observed differences.
评估了脂质体包裹的葡萄籽提取物（GSE）在牛肉饼油炸过程中抑制杂环胺（HAA）形成的效果。所有脂质体系统均通过在22500 psi下进行高压均质制备。共研究了六个样品（菜籽油（对照）、0.1%和0.2%的GSE，以及含有1%、2%和5%大豆卵磷脂的含GSE脂质体）。在腌制和油炸后检测到MeIQx（2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉）、PhIP（2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶）、去甲哈尔满和哈尔满。用GSE（0.1%）和含GSE脂质体（1%和5%）腌制后，PhIP浓度降低（p<0.05）。与油对照相比，所有样品中的MeIQx含量均降低（p<0.01），而未观察到对β-咔啉形成的影响。结果与先前的研究相反，先前研究表明脂质体包封可能会增强多酚抑制自由基反应的效果。提出了一个机理模型来解释观察到的差异。
