Ethyl carbamate (EC), a genotoxic and carcinogenic compound in soy sauce accumulated during thermal processes, has raised public health concern for its multipoint potential carcinogenic risk to human. In this work, based on the analysis of EC accumulation during thermal processes of soy sauce, ornithine and quercetin were added before thermal processes to reduce EC accumulation. A reduction rate of 23.7–63.8% in simulated solution was founded. Kinetic studies indicated that ornithine was a byproduct of alcoholysis reaction when EC formed, while quercetin could compete with the precursor ethanol and react with carbamyl compounds, which therefore prevented EC accumulation. A maximum of 47.2% decrease of EC in soy sauce was achieved, and no remarkable changes in volatile compounds profile and color of soy sauce were found. In conclusion, the addition of quercetin and ornithine before thermal processes may be preferable for the controlling of EC content in soy sauce.

Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process / Zhou K.; Patrignani F.; Sun Y.-M.; Lanciotti R.; Xu Z.-L.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 343:1 May 2021(2021), pp. 128528.1-128528.9. [10.1016/j.foodchem.2020.128528]

Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process

Patrignani F.
Secondo
Writing – Review & Editing
;
Lanciotti R.
Writing – Review & Editing
;
2021

Abstract

Ethyl carbamate (EC), a genotoxic and carcinogenic compound in soy sauce accumulated during thermal processes, has raised public health concern for its multipoint potential carcinogenic risk to human. In this work, based on the analysis of EC accumulation during thermal processes of soy sauce, ornithine and quercetin were added before thermal processes to reduce EC accumulation. A reduction rate of 23.7–63.8% in simulated solution was founded. Kinetic studies indicated that ornithine was a byproduct of alcoholysis reaction when EC formed, while quercetin could compete with the precursor ethanol and react with carbamyl compounds, which therefore prevented EC accumulation. A maximum of 47.2% decrease of EC in soy sauce was achieved, and no remarkable changes in volatile compounds profile and color of soy sauce were found. In conclusion, the addition of quercetin and ornithine before thermal processes may be preferable for the controlling of EC content in soy sauce.
2021
Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process / Zhou K.; Patrignani F.; Sun Y.-M.; Lanciotti R.; Xu Z.-L.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 343:1 May 2021(2021), pp. 128528.1-128528.9. [10.1016/j.foodchem.2020.128528]
Zhou K.; Patrignani F.; Sun Y.-M.; Lanciotti R.; Xu Z.-L.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/794546
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