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Peer-reviewedCC BYFoods (Basel, Switzerland)

Polymerization-Dependent Thermal Stability of Chinese Quince Proanthocyanidins and Their Inhibition of Heterocyclic Amines in a Simulated Frying System.

  • Can Fang1,2
  • Mei-Qi Yang2
  • Wan-Qing Kong2
  • Qing Shi2
  • Hao Liu2
  • Lin Xiao2
  • Xing-Yu Liu2
  • Jia-Hao Wang3
  • Zhao Qin1,2
  • Hua-Min Liu1,2
  1. 1Food Laboratory of Zhongyuan, Luohe 462300, China.
  2. 2College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
  3. 3School of International Education, Henan University of Technology, Zhengzhou 450001, China.
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Abstract

Heterocyclic amines (HCAs), a class of potent mutagenic and carcinogenic compounds generated during the high-temperature processing of protein-rich foods, pose significant health risks to humans. Proanthocyanidins (PAs) are used to inhibit HCAs due to their low toxicity and strong inhibitory activity. However, PA activity may vary at different temperatures. In this study, PAs with different degrees of polymerization were heated at 180 °C to evaluate their thermal stability and inhibition of HCAs. With increasing temperature, the antioxidant activities of highly polymerized PAs (PPA) and oligomeric PAs (OPA) decreased. OPA demonstrated higher residual rates and antioxidant activities compared to PPA. Following simulated frying, the thermal stability of OPA and PPA decreased, while total oligomeric PA content increased. OPA exhibited stronger inhibition of HCAs than PPA, while PPA-180 (PPA after heating at 180 °C) and OPA-180 (OPA after heating at 180 °C) had a stronger inhibitory effect compared to PPA and OPA, respectively. In the HCA model system, OPA-180 stood out by exhibiting the highest inhibition rates. The study provides a foundation for the inhibition of HCAs by PAs.

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Cite

BibTeXRIS
BibTeX
@article{fang2026polymerizationdependent,
  title = {{Polymerization-Dependent Thermal Stability of Chinese Quince Proanthocyanidins and Their Inhibition of Heterocyclic Amines in a Simulated Frying System.}},
  author = {Can Fang and Mei-Qi Yang and Wan-Qing Kong and Qing Shi and Hao Liu and Lin Xiao and Xing-Yu Liu and Jia-Hao Wang and Zhao Qin and Hua-Min Liu},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  doi = {10.3390/foods15193404},
  url = {https://europepmc.org/article/MED/42883510},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Polymerization-Dependent Thermal Stability of Chinese Quince Proanthocyanidins and Their Inhibition of Heterocyclic Amines in a Simulated Frying System.
AU  - Can Fang
AU  - Mei-Qi Yang
AU  - Wan-Qing Kong
AU  - Qing Shi
AU  - Hao Liu
AU  - Lin Xiao
AU  - Xing-Yu Liu
AU  - Jia-Hao Wang
AU  - Zhao Qin
AU  - Hua-Min Liu
PY  - 2026
DA  - 2026/09/24
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15193404
UR  - https://europepmc.org/article/MED/42883510
AB  - Heterocyclic amines (HCAs), a class of potent mutagenic and carcinogenic compounds generated during the high-temperature processing of protein-rich foods, pose significant health risks to humans. Proanthocyanidins (PAs) are used to inhibit HCAs due to their low toxicity and strong inhibitory activity. However, PA activity may vary at different temperatures. In this study, PAs with different degrees of polymerization were heated at 180 °C to evaluate their thermal stability and inhibition of HCAs. With increasing temperature, the antioxidant activities of highly polymerized PAs (PPA) and oligomeric PAs (OPA) decreased. OPA demonstrated higher residual rates and antioxidant activities compared to PPA. Following simulated frying, the thermal stability of OPA and PPA decreased, while total oligomeric PA content increased. OPA exhibited stronger inhibition of HCAs than PPA, while PPA-180 (PPA after heating at 180 °C) and OPA-180 (OPA after heating at 180 °C) had a stronger inhibitory effect compared to PPA and OPA, respectively. In the HCA model system, OPA-180 stood out by exhibiting the highest inhibition rates. The study provides a foundation for the inhibition of HCAs by PAs.
SN  - 2304-8158
ER  -