Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts

In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were employed to impregnate raw peanuts before roasting, and the effects of the type and concentration of impregnation solutions on AGEs and HAAs formation during peanut roasting were studied in this work. The results showed that gallic acid and chlorogenic acid could significantly inhibit the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) with an inhibition rate in the range of 14.7%–24.4% and 13.0%–22.7%, respectively. However, the other four phenolic acids had no inhibitory effect (P > 0.05). What’s more, the inhibitory effects of gallic acid and chlorogenic acid were concentration dependent. Three HAAs including 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in roasted peanuts. All six phenolic acids could inhibit the formation of DMIP significantly (P 0.05). Ferulic acid and chlorogenic acid had a strong inhibition effect on the formation of 3 HAAs, but there was no obvious concentration dependence.