ArticleFoods (Basel, Switzerland)2023
Citrus Peel Extracts: Effective Inhibitors of Heterocyclic Amines and Advanced Glycation End Products in Grilled Pork Meat Patties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 27 citations in OpenAlex.
- Natural Ingredients to Enhance the Antioxidant Capacity in Different Meat Products: A Review.Foods (Basel, Switzerland) · 2026Review
- Dietary Advanced Glycation End Products and Cardiovascular-Kidney-Metabolic Complications.Clinical journal of the American Society of Nephrology : CJASN · 2026Review
- Spice exosome-like nanovesicles for multi-target mitigation of thermal processing hazards: superior efficacy of isothiocyanate-enrichedCurrent research in food science · 2026Article
- A multi-functional strategy using mushroom exosomes to control oxidation and suppress hazardous compounds in chicken sausages.Current research in food science · 2026Article
- Dual inhibition of heterocyclic amines and advanced glycation end-products by polymethoxyflavones via trapping reactive intermediates and scavenging free radicals.Current research in food science · 2026Article
- Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion.Foods (Basel, Switzerland) · 2025Review
- Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs).Food chemistry: X · 2025Article
- Determination of Polar Heterocyclic Aromatic Amines in Meat Thermally Treated in a Roasting Bag with Dried Fruits.Foods (Basel, Switzerland) · 2025Article
- Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition.Foods (Basel, Switzerland) · 2024Review
- Recovery, Bioactivity, and Utilization of Bioactive Phenolic Compounds inFood science & nutrition · 2024Review
- The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
In the present study, citrus peels were extracted using various conventional and deep eutectic solvents (DESs). Compared to other citrus peel extracts, the DES extract based on choline chloride showed notably higher total phenolic and flavonoid content levels, along with superior antioxidant activity, among these extracts. Consequently, this study aimed to further investigate the inhibitory effects of the choline chloride based DES extract on the production of both free and bound heterocyclic amines (HAs) and advanced glycation end products (AGEs) in roast pork meat patties. The results indicated that the addition of choline chloride-based DES extracts, particularly the choline chloride-carbamide based DES extract, can effectively reduce the oxidation of lipids and proteins by quenching free radicals. This approach proves to be the most efficient in reducing the formation of both HAs and AGEs, leading to a significant reduction of 19.1-68.3% and 11.5-66.5% in free and protein-bound HAs, respectively. Moreover, the levels of free and protein-bound AGEs were reduced by 50.8-50.8% and 30.5-39.8%, respectively, compared to the control group. Furthermore, the major phenolics of citrus peel extract identified by UHPLC-MS were polymethoxylated flavonoids (PMFs) including hesperidin, isosinensetin, sinensetin, tetramethoxyflavone, tangeretin, and hexamethoxyflavone, which inferring that these compounds may be the main active ingredients responsible for the antioxidant activity and inhibition effects on the formation of HAs and AGEs. Further research is needed to explore the inhibitory effects and mechanisms of PMFs with different chemical structures on the formation of HAs and AGEs.
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Registered trials
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