Reduction of Mutagenic Products in the Presence of Polyphenols during Pyrolysis of Protein

Abstract

The reduction in mutagenic products was studied using Salmonella typhimurium TA 98 in the presence of tannic acid and some polyphenols during pyrolysis of protein. Albumin was pyrolyzed with or without tannic acid at different temperatures under N₂ or air atmosphere. The addition of tannic acid reduced the mutagenic activity of the pyrolysis products, and the reduction was observed in the basic and neutral fractions. The mutagenic activity of the pyrolyzates of albumin in the presence of polyphenols (such as quercetin, rutin, catechin, catechin gallate, n-propyl gallate, chlorogenic acid, pyrocatechol or protocatechuic acid at the rate of 0.2 g per 1 g albumin) was from 20 to 76% of that of albumin without additives. The content of mutagen 2-amino-9H-pyrido[2, 3-b]indole in pyrolyzates decreased in the presence of polyphenols.