Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat

GÜMÜŞ D., Kizil M.

BRITISH POULTRY SCIENCE, vol.64, no.1, pp.56-62, 2023 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 64 Issue: 1
  • Publication Date: 2023
  • Doi Number: 10.1080/00071668.2022.2126932
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Page Numbers: pp.56-62
  • Keywords: Heterocyclic aromatic amines, propolis extract, antioxidant, chicken thigh meat, cooking temperature, marination, ANTIOXIDANT CAPACITY, MODEL SYSTEM, BEEF PATTIES, COOKED BEEF, FOOD, ROSEMARY, COOKING, PORK, SUBSTANCES, TOXICOLOGY
  • Hacettepe University Affiliated: Yes


1. The objective of the present study was to examine the effect of propolis extract on reducing the formation of carcinogenic/mutagenic heterocyclic aromatic amines (HAAs), thereby minimising dietary exposure in human consumers. 2. Chicken thigh meat samples were marinated with various concentrations (0%, 0.25%, 0.5% and 1%) of propolis extract, and cooked in a pan at 150 degrees C or 200 degrees C. Proximate composition, pH, lipid oxidation, creatine, creatinine content and twelve HAA levels of samples were analysed. 3. Varying levels of IQx (<= 35.44 ng/g), MeIQx (<= 0.58 ng/g), MeIQ (<= 1.60 ng/g), 7,8-DiMeIQx (<= 0.83 ng/g), 4,8-DiMeIQx (<= 0.75 ng/g), Harman (<= 5.54 ng/g), Trp-P-2 (<= 1.77 ng/g), PhIP (<= 1.61 ng/g) and A alpha C (<= 0.93 ng/g) were quantified in control samples. Total HAA levels ranged between 2.83 and 47.26 ng/g across all samples. Propolis extract decreased the levels of total HAAs by 41.2-89.4% and 49.4-91.4% at 150 degrees C and 200 degrees C, respectively. 4. The results demonstrated that propolis extract marination might be an effective strategy to reduce the dietary exposure of HAAs via mitigating their formation in chicken thigh meat.