Study on the effect of flavonoids on the formation of polycyclic aromatic hydrocarbons in barbecued food and its mechanism

Polycyclic Aromatic Hydrocarbons (PAHs) are significant carcinogens in food processing, with long-term ingestion posing potential health risks. This study analyzed and quantified 16 PAHs prioritized for control in the European Union using gas chromatography–mass spectrometry (GC-MS/MS). The inhibitory effects of four flavonoids (chrysin, apigenin, luteolin, and baicalin) on PAH formation were investigated in a simulated glucose chemical model system and in a barbecue. The flavonoids differ in the number and position of their hydroxyl groups.

The results indicated varying inhibitory effects of flavonoids on PAH formation in both systems. In the glucose model system, the inhibitory effects were ranked as follows: baicalin (43%) > luteolin (36%) > apigenin (23%) > chrysin (17%). A positive correlation was observed between the inhibitory effects and the DPPH free radical scavenging activity of the flavonoids. In the barbecue, the order of inhibitory effects was different: apigenin (46%) > luteolin (40%) > baicalin (33%) > chrysin (30%). This discrepancy may be attributed to the complex matrix and steric hindrance in the barbecue.

In summary, the study demonstrates that while flavonoids can inhibit PAH formation, their effectiveness varies between chemical model systems and barbecues, likely due to differences in matrix complexity and molecular interactions. In addition, in the chemical models, we found that naphthalene, as a class 2 B carcinogen, was the most easily formed and its content was the highest, which needs to attract more attention.