Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System

Author:

Ye Zhihao123,Xu Haojie123,Xie Yingying123,Peng Ziqi123,Li Hongfang123ORCID,Hou Ruyan123ORCID,Cai Huimei123,Song Wei3,Peng Chuanyi123ORCID,Li Daxiang1ORCID

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China

2. Key Laboratory of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China

3. Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Hefei 230036, China

Abstract

This study investigated the effects of various characteristic components of tea—theaflavins, catechins, thearubigins, theasinensins, theanine, catechin (C), catechin gallate (CG), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin (GC), and gallocatechin gallate (GCG)—on acrylamide formation. The results revealed that most of tea’s characteristic components could significantly eliminate acrylamide, ranked from highest to lowest as follows: GC (55.73%) > EC (46.31%) > theaflavins (44.91%) > CG (40.73%) > thearubigins (37.36%) > ECG (37.03%) > EGCG (27.37%) > theabrownine (22.54%) > GCG (16.21%) > catechins (10.14%) > C (7.48%). Synergistic elimination effects were observed with thearubigins + EC + GC + CG, thearubigins + EC + CG, thearubigins + EC + GC, theaflavins + GC + CG, and thearubigins + theaflavins, with the reduction rates being 73.99%, 72.67%, 67.62%, 71.03%, and 65.74%, respectively. Tea’s components reduced the numbers of persistent free radicals to prevent acrylamide formation in the model system. The results provide a theoretical basis for the development of low-acrylamide foods and the application of tea resources in the food industry.

Funder

China Agriculture Research System of MOF and MARA

Anhui Province Excellent Research and Innovation Team

Publisher

MDPI AG

Reference38 articles.

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