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苦瓜提取物减轻了腿肉中异环芳氨酸的形成

Damla Gumus¹, Arife Macit¹, Bengu Guzel¹

¹Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Ankara Turkey.

Food science & nutrition

|June 14, 2024

概括

苦瓜提取物 (BME) 在煮熟的肉中显著降低有害的异环芳氨酸 (HAA). 1%的BME水合剂降低了HAA水平高达69.9%,提高了肉类的安全性.

科学领域:

食品科学与技术食品科学与技术
食品化学食品化学
毒理学毒理学毒理学

背景情况:

异环芳氨酸 (HAA) 是肉类在高温时形成的致癌化合物.
减少HAA的形成对于提高肉制品的安全性和质量至关重要.
正在探索天然提取物作为减轻HAA生成的潜在剂.

研究的目的:

调查苦瓜提取物 (BME) 在减少大腿肉中HAA的形成方面的有效性.
为了确定不同的BME度和温度对HAA水平的影响.

主要方法:

大腿样本被化为0%,0.5%和1%的BME.
样品在150°C,200°C和250°C下了10分钟.
进行了各种HAA (IQx,IQ,MeIQx,MeIQ,7,8-DiMeIQx,4,8-DiMeIQx,PhIP,AαC,MeAαC) 的量化.

主要成果:

BME的应用显著降低了几个HAA的水平,包括IQx,MeIQx,MeIQ,7,8-DiMeIQx,4,8-DiMeIQx和AαC.
总HAA水平随着温度的提高而增加 (p < .01).
1%的BME度是最有效的,在所有温度下减少了总HAA的25.9%至69.9%,可能是由于抗氧化特性.

结论:

苦瓜提取物是一种有效的天然剂,可减轻煮熟中的HAA形成.
将BME纳入肉产品是一个有前途的策略,可以提高肉类的安全性和质量.
BME的抗氧化活性可能有助于其降低HAA的能力.

关键词:

莫莫尔迪卡查兰蒂亚L.L. 的名字.抗氧化剂是一种抗氧化剂.苦瓜 - 苦瓜是一种苦瓜.这些都是肉肉.异环芳胺是异环芳胺的类型之一.水水水是一种

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Physical Properties of Amines

Physical Properties of Amines

Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.