The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings

Polycyclic aromatic hydrocarbons (PAHs) are discovered in many common foods and showed potential risks to human health and green tea (GT) extracts have been reported to inhibit PAHs generation. In this study, the effects of 8 pure phenolic compounds existing in GT on the formation of PAHs in charcoal-grilled chicken wings (CWs) and their diphenyl-2-picryl-hydrazyl (DPPH) scavenging activities were investigated. The results indicated that these phenolic compounds showed positive effects in inhibiting of PAH8 formation (ranged from 15.1 to 54.5%) and scavenging DPPH radical activity (ranged from 34.7 to 81.8%). However, a poor correlation was demonstrated between them, weak phenolic antioxidants in scavenging activities showed the better inhibitory effects. Moreover, the results of the content changes of 8 phenolic compounds showed that there was no correlation between the reduction of phenolic compounds and PAH8 production. Remarkably, quinic acid and naringenin showed excellent inhibition of PAH8 formation and exhibited a concentration-dependent effect, suggesting their great potential for practical application in daily cooking.