Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 253 - 262

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040471

Exploration of the effect of mango peel and its main components on the formation and quality of major heterocyclic amines in roasted beef patties

  • QIU Luyi ,
  • WANG Qi
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  • 1(The Library of China Agricultural University, Beijing 100083, China)
    2(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2024-07-12

  Revised date: 2024-08-05

  Online published: 2025-06-19

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Abstract

Heterocyclic amines, a class of mutagenic and carcinogenic polycyclic aromatic compounds, are harmful substances generated from the thermal processing of high-protein foods.This study investigated the effects of mango peel, an industrial by-product, and its main active ingredients, pectin and mangiferin, on the formation of main heterocyclic amines 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PHIP) and 2-amino-3,8-dimethyl-imidazo[4,5-f] quinoxaline (MeIQx) in both chemical model systems and food systems (roasted beef patties).The study also explored the efficacy of these ingredients under different compounding conditions and investigates the impact of the mangiferin-pectin compound on the sensory and nutritional qualities of roasted beef patties.The study used solid-phase microextraction technology (Oasis MCX column) to extract heterocyclic amines from roasted beef patty samples, and used high-performance liquid chromatography mass spectrometry to determine the content of heterocyclic amines and analyze them.Sensory and nutritional indicators were assessed using reagent kits, texture analyzers, and colorimeters.The results indicate that when mangiferin and pectin were added to beef patties at different amounts (1%, 2%, 3%,on weight basis), they could significantly inhibit the formation of PhIP and MeIQx in roasted beef samples (P<0.05).The combination of the two has a better inhibitory effect.When the optimal combination ratio was 2∶1, the inhibition rate reached nearly 50%, and the optimal treatment was 3%.In conclusion, mango peel and its main components could significantly inhibit the generation of heterocyclic amines during food thermal processing, and had multiple effects on improving the sensory and nutritional quality of food.This result can provide experimental ideas and theoretical basis for the development of natural additives with multiple effects such as improving food safety and nutrition.

Key words： mango peel and its main components; roasted beef; heterocyclic amines; inhibitory action

Cite this article

QIU Luyi , WANG Qi . Exploration of the effect of mango peel and its main components on the formation and quality of major heterocyclic amines in roasted beef patties[J]. Food and Fermentation Industries, 2025 , 51(11) : 253 -262 . DOI: 10.13995/j.cnki.11-1802/ts.040471

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