The Effect of Cumin on the Formation of β-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems

Foods, Год журнала: 2025, Номер 14(2), С. 299 - 299

Опубликована: Янв. 17, 2025

In this study, we aimed to investigate the inhibitory effects of cumin and extracts from different origins (Hami, Turpan, Hetian) on formation β-carboline heterocyclic amines (HCAs) in smoked meat simulated systems, assess their potential as natural inhibitors food industry. The novelty our research lies comprehensive comparative analysis origins, which has not been fully explored previous studies. We first conducted a quantitative total phenol flavonoid content three evaluated antioxidant capacities. Subsequently, through simulation experiments, assessed these determined free radical scavenging abilities. To further validate practical application extracts, prepared patty samples containing concentrations powder, simulating actual processing conditions. experimental results showed that while all was similar, averaging around 1.56 mg/g, there significant difference content, with highest level observed Hetian extract at 6.7 mg/g. Additionally, demonstrated superior capacity, an FRAP activity reaching 21.04 μM TE/g dw, among samples. Our study also found effect HCA closely related ability, showing strongest capacity. addition powder patties significantly reduced amines, particularly lower concentrations. summary, highlight cumin, especially Hetian, inhibitor amine processed meats. This only provides industry additive improve safety quality, but offers new directions for future research, namely by comparing plant explore applications processing.

Язык: Английский

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Intricate relationship among major heat-induced harmful by-products and modulating role of lipid and protein oxidation in seafood: A comprehensive review

Food Research International, Год журнала: 2025, Номер unknown, С. 116293 - 116293

Опубликована: Март 1, 2025

Язык: Английский

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Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties

Food Chemistry, Год журнала: 2025, Номер 481, С. 144089 - 144089

Опубликована: Март 30, 2025

Язык: Английский

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Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment

Food Chemistry, Год журнала: 2025, Номер 484, С. 144357 - 144357

Опубликована: Апрель 16, 2025

Язык: Английский

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