Can I read Effect of Curcumin on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Chicken Wings on EtoBox?

Effect of Curcumin on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Chicken Wings by Huixin Tian; Jing Yu; Min Li; Jing Li; Yifeng Lu; Xiaobo Yu; Shaoyan Lin; Xianming Zeng; Xinglian Xu; Minyi Han is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effect of Curcumin on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Chicken Wings about?

Organic macromolecules form carcinogenic and toxic substances such as polycyclic aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated the effects and inhibition pathways of different curcumin concentrations (0.01, 0.05, 0.25, 0.3 mg/g) on seven PAHs in grilled chicken wings. The results demonstrated that curcumin concentrations displayed positive effects in inhibiting the formation of PAHs (16%–72%), increasing the total phenolic content (397.5–1934.4 mg/g) and free radical scavenging activity, and reducing TBARS values (31.15%–47.76%) and fatty acid content. Additionally, PCA and Pearson correlation analyses indicated that lipid oxidation (r = 0.42) and unsaturated fatty acids (r = 0.55) could promote the production of PAHs, while DPPH, ABTS and TPC could counteract their facilitation of PAHs. In conclusion, the addition of appropriate amounts of curcumin before grilling is a feasible strategy to reduce fat oxidation levels and the number of free radicals for the purpose of limiting PAHs content.

Who reads Effect of Curcumin on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Chicken Wings?

Author

Huixin Tian; Jing Yu; Min Li; Jing Li; Yifeng Lu; Xiaobo Yu; Shaoyan Lin; Xianming Zeng; Xinglian Xu; Minyi Han

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)