Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Li, Xuefei; Yang, Zhiyong; Deng, Jieying; Chen, Conggui; Xu, Baocai; Li, Peijun

doi:10.1016/j.crfs.2022.100406

Cited by 9 publications

(1 citation statement)

References 48 publications

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“…In a previous investigation, the inclusion of Adinandra nitida leaf extract resulted in a reduction of total HAA levels in deep‐fried chicken samples ranging from 11.98% to 38% (Zhao et al., 2023 ). In another prior study, the addition of quercetin led to a decrease in total HAA levels in chicken drumsticks deep‐fried at 180°C (Li et al., 2023 ). Marinating chicken thigh samples with propolis extract resulted in a decrease of total HAA levels by 41.2%–89.4% at 150°C and 49.4%–91.4% at 200°C in a previous research (Gumus & Kizil, 2023 ).…”

Section: Resultsmentioning

confidence: 90%

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Gumus,

Macit,

Guzel

et al. 2024

Food Science & Nutrition

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The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan‐fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

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Section: Resultsmentioning

confidence: 90%