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Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks
The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in the chicken samples: 9H-pyrido [3,4-b] indole (Norharm...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9723521/ https://www.ncbi.nlm.nih.gov/pubmed/36484055 http://dx.doi.org/10.1016/j.crfs.2022.100406 |
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author | Li, Xuefei Yang, Zili Deng, Jieying Chen, Conggui Xu, Baocai Li, Peijun |
author_facet | Li, Xuefei Yang, Zili Deng, Jieying Chen, Conggui Xu, Baocai Li, Peijun |
author_sort | Li, Xuefei |
collection | PubMed |
description | The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in the chicken samples: 9H-pyrido [3,4-b] indole (Norharman) and1-methyl-9H-pyrido [3,4-b] indole (Harman). β-CHAs content in the chicken samples increased as the cycle times of the frying oil rose (P < 0.05). The addition of quercetin and use of oil water separation system significantly inhibited the formation of Harman (27.3% and 28.2%; P < 0.05) and Norharman (28.7% and 64.1%; P < 0.05), respectively, and the combined use of the two treatments had a better effect (47.0% and 80.2%; P < 0.05). It can be attributed to the lower consumption of β-CHAs precursors (tryptophan) and reduced generation of the intermediates (carbonyl compounds and 1,2,3,4-Tetrahydro-β-carboline-3-carboxylic acid). This provides a promising way for reducing β-CHAs during the frying process of braised chicken products. |
format | Online Article Text |
id | pubmed-9723521 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-97235212022-12-07 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, Zili Deng, Jieying Chen, Conggui Xu, Baocai Li, Peijun Curr Res Food Sci Research Article The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in the chicken samples: 9H-pyrido [3,4-b] indole (Norharman) and1-methyl-9H-pyrido [3,4-b] indole (Harman). β-CHAs content in the chicken samples increased as the cycle times of the frying oil rose (P < 0.05). The addition of quercetin and use of oil water separation system significantly inhibited the formation of Harman (27.3% and 28.2%; P < 0.05) and Norharman (28.7% and 64.1%; P < 0.05), respectively, and the combined use of the two treatments had a better effect (47.0% and 80.2%; P < 0.05). It can be attributed to the lower consumption of β-CHAs precursors (tryptophan) and reduced generation of the intermediates (carbonyl compounds and 1,2,3,4-Tetrahydro-β-carboline-3-carboxylic acid). This provides a promising way for reducing β-CHAs during the frying process of braised chicken products. Elsevier 2022-12-01 /pmc/articles/PMC9723521/ /pubmed/36484055 http://dx.doi.org/10.1016/j.crfs.2022.100406 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Li, Xuefei Yang, Zili Deng, Jieying Chen, Conggui Xu, Baocai Li, Peijun Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks |
title | Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks |
title_full | Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks |
title_fullStr | Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks |
title_full_unstemmed | Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks |
title_short | Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks |
title_sort | effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9723521/ https://www.ncbi.nlm.nih.gov/pubmed/36484055 http://dx.doi.org/10.1016/j.crfs.2022.100406 |
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