Inhibitory pathways and mechanisms of Pandanus amaryllifolius leaf extract on polycyclic aromatic hydrocarbon formation in duck patties.

Abstract

This study investigated the inhibitory effects of Pandanus amaryllifolius leaf extract (PLE) on polycyclic aromatic hydrocarbon (PAH) formation during microwave heating of duck patties and the associated mechanisms. UPLC-MS/MS identified 26 polyphenolic compounds in PLE, all exhibiting strong free-radical-scavenging activity. Addition of 0.05%-0.50% (w/w) PLE lowered the PAH4 content in microwave-heated duck patties to 6.30-13.42 μg/kg, significantly below the control value of 18.61 μg/kg (P < 0.05). The PLE-0.50% group showed the highest inhibition rates for BbF (40.98%), BaP (78.40%), and Chr (87.78%), while PLE-0.20% was most effective against BaA (16.26%). It indicated that PLE primarily suppressed PAH formation by scavenging lipid-derived alkyl radical intermediates, as supported by significant reductions in malondialdehyde content and conjugated diene value (P < 0.05). Meanwhile, PLE dose-dependently inhibited Schiff base formation and redirected Maillard-reaction-derived carbonyl compounds toward heterocyclic flavor compound synthesis, thereby promoting 1-octen-3-ol accumulation. Microstructural analysis further revealed that PLE helped maintain the compactness of myofibrillar structures and improve matrix stability in duck patties. In summary, this study clarified the multiple mechanisms by which PLE acts as a natural antioxidant to inhibit PAH formation, offering a theoretical basis for developing green processing technologies for meat products.

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