Effects and mechanism of litchi shell polyphenols on the formation of free and bound heterocyclic aromatic amines in roasted pork patties.

Plant-derived polyphenols are effective for inhibiting the formation of hazardous heterocyclic aromatic amines (HAAs) in meat products. To minimize dietary HAA exposure and simultaneously promote the valorization of agricultural by-products, this study investigated the effects of litchi shell polyphenols (LC) on HAA levels and intermediates, deducing potential mechanisms through structure-activity relationship and correlation analyses. Results showed that at 0.015%-0.030% addition, LC and its characteristic catechins reduced bound IQ to levels below the limit of detection. Epicatechin (EC) achieved inhibition rates of 78.06%-82.97% against free HAAs. The inhibition of free HAAs was primarily attributed to the free radical scavenging capacity of phenolic hydroxyl groups and the sequestration effect of the A ring on reactive carbonyl intermediates. Conversely, the inhibition of bound HAAs may involve competitive inhibition of HAA precursors or the masking of reactive sites. This research provides novel insights into the mechanisms modulating bound HAAs formation, opening new pathways for the valorization of litchi processing by-products.