Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon

MACİT A., KIZIL M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.102, ss.3908-3915, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1002/jsfa.11740
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.3908-3915
  • Anahtar Kelimeler: antioxidant, cooking temperature, Maillard reaction, fish, LIPID OXIDATION, GRAPE SEED, BEEF, ANTIOXIDANT, ACID, RAW, HYDROCARBONS, MARINADES, MEAT
  • Hacettepe Üniversitesi Adresli: Evet

Özet

BACKGROUND In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 degrees C were examined. RESULTS All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, A alpha C, MeA alpha C and Trp-P-2. The most abundant HAA was MeIQ (<= 2.98 ng g(-1)) followed by Trp-P-2 (<= 2.40 ng g(-1)), MeIQx (<= 0.83 ng g(-1)), IQ (<= 0.41 ng g(-1)), 7,8-DiMeIQx (<= 0.29 ng g(-1)), 4,8-DiMeIQx (<= 0.16 ng g(-1)) and IQx (<= 0.06 ng g(-1)). However, PhIP, A alpha C and MeA alpha C were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g(-1). Total HAA content was between 0.81 and 4.03 ng g(-1). The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 degrees C and the reducing effects were found to be 32.78-77.69%. CONCLUSION The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. (c) 2021 Society of Chemical Industry.