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Teng, Hui; Chen, Yi; Lin, Xiujun; Lv, Qiyan; Chai, Tsun-Thai; Wong, Fai-Chu; Chen, Lei; Xiao, Jianbo
Food and chemical toxicology, 07/2019, Letnik: 129Journal Article
The aim of this study was to assess the inhibitory effects of Sonchus olearleu extract on the generation of heterocyclic amines in roasted pork patties cooked by pan-frying. All samples were cooked for two different durations (45 min and 105 min) under 200 °C and 230 °C. 2-amino-3-methylimidazo4,5-fquinoline (IQ), 2-ami- no-3,8-dimethylimidazo4,5-fquinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo4,5-fquinox-aline (4,8-DiMeIQx), harman, and norharman were detected and quantified. In patties cooked at 230 °C for 105 min, S. olearleu extract (0.5%) significantly inhibited the formation of IQ, harman, and norharman by 39%, 67%, and 63%, respectively. In contrast to IQ, the levels of harman and norharman were significantly reduced by the extracts tested. However, no such effects were observed for MeIQx and 4, 8-DiMeIQx. Notably, the inhibitory effect on heterocyclic amines is significantly correlated with the antioxidant potential and total phenolic content of S. olearleu extract.
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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