Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings. (15th July 2023)

• Record Type: Journal Article
• Authors: Tian, Huixin; Yu, Jing; Li, Min; Li, Jing; Lu, Yifeng; Yu, Xiaobo; Lin, Shaoyan; Zeng, Xianming; Xu, Xinglian; Han, Minyi
• Is Part Of: Food chemistry. Volume 414(2023)
• Publication Date: 2023-07-15
• Subjects: PAHs -- Curcumin -- Lipid oxidation -- Total phenolic -- Free radical scavenging ability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135561
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: This study assessed curcumin's effect on polycyclic aromatic hydrocarbons (PAHs). Curcumin markedly inhibited PAHs (65%–70%) in pre-marination of chicken wings. PAHs were suppressed by reduction of fat oxidation and free radical contents. Abstract: 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.