Using <i>Adinandra nitida</i> leaf extract to prevent heterocyclic amine formation in fried chicken patties
Tian-Pei Zhao, Jun Xi, Chenxia Zhang, Yu‐Xiang Ma, Xue‐De Wang
Abstract
, respectively. The inhibitory efficacy of various concentrations of ANE on the total HCA content was higher (38.95-56.03%) in patties fried at 190 °C than at 170 °C (18.65-40.08%). External parts of the meat patties showed higher HCA contents than the interior. The current study presents evidence that ANE at moderate dosages can reduce the formation of HCAs in fried chicken. By extension it suggests that ANE has potential applications as a natural antioxidant for preventing the formation of HCAs in foods.
Topics & Concepts
ChemistryPolyphenolFood scienceTraditional medicineOrganic chemistryAntioxidantMedicineInsect and Pesticide ResearchPolyamine Metabolism and ApplicationsAdvanced Chemical Sensor Technologies