scholarly journals Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties

RSC Advances ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 6831-6841
Author(s):  
Tianpei Zhao ◽  
Jun Xi ◽  
Chenxia Zhang ◽  
Yuxiang Ma ◽  
Xuede Wang
Keyword(s):  
Leaf Extract ◽  
Heterocyclic Amines ◽  
Heterocyclic Amine ◽  
Chicken Patties

Adinandra nitida leaf extract, rich in polyphenols and flavonoids, can effectively prevent the formation of heterocyclic amines in fried chicken patties.

scholarly journals Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 616 ◽  
Author(s):  
Monika Gibis ◽  
Myriam Loeffler
Keyword(s):  
Linear Correlation ◽  
Sensory Analysis ◽  
Reducing Sugars ◽  
Heterocyclic Amines ◽  
Molar Ratio ◽  
Chicken Breast ◽  
Low Concentrations ◽  
Significant Linear Correlation ◽  
Oil Emulsions ◽  
Chicken Patties

The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5–9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.–1.1 ng/g). The concentrations of two co-mutagenic β-carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p < 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5–1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28–34% and 39%, respectively.

scholarly journals Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1547
Author(s):  
Dániel Pleva ◽  
Katalin Lányi ◽  
Kitti Dóra Monori ◽  
Péter Laczay
Keyword(s):  
High Temperature ◽  
Heterocyclic Amines ◽  
Chicken Breast ◽  
Body Parts ◽  
Heterocyclic Amine ◽  
Treatment Conditions

Heterocyclic amines (HCAs) carcinogenicity is known since the 1970′s, but the exact way of their formation is still unclear. During these examinations different body parts (breast filet with and without skin, thigh filet without skin and full wing with skin) of chickens from the same Ross 308 strain were analyzed after grilling with the combination of 3-3 temperature and duration levels (150-180-210 °C and 2.5-5-10 min per side). Five different kinds of heterocyclic amines (HAR, NOR, MeIQx, 4,8-DiMeIQx and PhIP) were detected by HLPC-MS/MS. The results obtained from the present study confirm that, in general, the higher the temperature and longer the duration of the grilling the more HCAs will be generated. Grilling of chicken thigh without bones and skin resulted in lower amounts of HCAs generated in comparison to the grilling of chicken breast without skin. The presence of skin on the chicken breast increased the amounts of HCAs formed, especially if grilling was performed at high temperature for longer duration, especially at 210 °C for 10 min. In case of grilling the chicken wings, the amounts of HCAs formed were lower than observed in the breast.

scholarly journals Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 412 ◽  
Author(s):  
Dániel Pleva ◽  
Katalin Lányi ◽  
Lívia Darnay ◽  
Péter Laczay
Keyword(s):  
Regression Analysis ◽  
Linear Regression Analysis ◽  
Visual Observation ◽  
Heterocyclic Amines ◽  
Chicken Breast ◽  
Heterocyclic Amine ◽  
Color Analysis ◽  
Full Sample ◽  
Color Changes ◽  
Predictive Correlation

In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of the HCAs formed during grilling was measured by a validated LC–MS/MS method, whereas the color changes were determined either instrumentally or by visual observation. In general, higher temperatures and longer heat treatment times resulted in a more substantial HCA formation, especially on the surface of the samples and in the skin, where the total levels reached 746 ng/g. Results of regression analysis demonstrate a strong correlation (r > 0.7) between the HCA content of the grilled chicken breast and the L* and a* values indicating the significance of brightness and the red parameter of the color scale, respectively. In the case of open grilling, the skinless breast samples showed correlation (r > 0.7) between the HCA content and the color analysis results in both the full sample and the crust, respectively. Breast samples with skin exhibited the same level of correlation when they were grilled closed. In the case of open grilling the breast with skin, and closed-grilling the skinless breast, the linear regression analysis yielded a weaker correlation (0.7 > r > 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers and the HCA formation during grilling of chicken breast as a function of time and temperature depending on the type of grilling and the presence of skin.

scholarly journals Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens

2014 ◽  
Vol 93 (9) ◽  
pp. 2296-2303 ◽  
Author(s):  
Hilal Isleroglu ◽  
Tansel Kemerli ◽  
Özgül Özdestan ◽  
Ali Üren ◽  
Figen Kaymak-Ertekin
Keyword(s):  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Cooking Method ◽  
Chicken Patties

Crude Drug Analysis, Antimicrobial and Larvicidal Screening of the Methanolic Leaf Extract of Cestrum nocturnum L. (Fam. Solanaceae)

Planta Medica ◽  
2013 ◽  
Vol 79 (05) ◽  
Author(s):  
PE Balbas ◽  
JE Briones ◽  
JA Camposano ◽  
DI Carrido ◽  
KM Convento ◽  
...  
Keyword(s):  
Leaf Extract ◽  
Drug Analysis ◽  
Crude Drug

Cytoprotective and antiadhesive effects of aqueous leaf extract from Orthosiphon aristatus against uropathogenic E. coli

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381 ◽  
Author(s):  
S Sarshar ◽  
MR Asadi Karam ◽  
M Habibi ◽  
S Bouzari ◽  
X Qin ◽  
...  
Keyword(s):  
Leaf Extract ◽  
E Coli ◽  
Aqueous Leaf Extract
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