Trapping of Acrolein by Curcumin and the Synergistic Inhibition Effect of Curcumin Combined with Quercetin

Acrolein (ACR) is a toxic unsaturated aldehyde that is formed during different steps of thermal food processing. Here, we explored the kinetics of curcumin and ACR and elucidated the pathway of curcumin trapping ACR by preparing a mono-adduct of ACR (CMA-1) conjugated with curcumin. The synergistic scavenging effect and mechanism of curcumin combined with quercetin on ACR was analyzed by liquid chromatography–tandem mass spectrometry (LC–MS/MS). Comparing the uses of curcumin and quercetin both individually and in combination, we found that quercetin in combination resulted in more curcumin being transformed into CMA-2, while curcumin in combination made the amount of di-ACR conjugated to quercetin (QDA) increase. We also added combined curcumin and quercetin into grilled chicken wings to demonstrate that curcumin and quercetin could scavenge ACR by forming their own ACR adducts and antioxidant activity during the process. Our results have noted a new strategy, in which some combinations of dietary polyphenols might contribute to the removal of toxic ACR produced during thermal food processing.