Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings
Coriander (Coriandrum sativum L.) is recognized for its antioxidant property, as a kind of natural phenolic-rich ingredient. Polycyclic aromatic hydrocarbons (PAHs) present a class of heat-driven hazards in foods, especially the processed meat. In this study, the effect of coriander root and leaf ex...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-07-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022002579 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832569073496489984 |
|---|---|
| author | Yajie Yu Yiqun Cheng Chong Wang Suhong Huang Yang Lei Ming Huang Xibin Zhang |
| author_facet | Yajie Yu Yiqun Cheng Chong Wang Suhong Huang Yang Lei Ming Huang Xibin Zhang |
| author_sort | Yajie Yu |
| collection | DOAJ |
| description | Coriander (Coriandrum sativum L.) is recognized for its antioxidant property, as a kind of natural phenolic-rich ingredient. Polycyclic aromatic hydrocarbons (PAHs) present a class of heat-driven hazards in foods, especially the processed meat. In this study, the effect of coriander root and leaf extract on the formation and inhibition of PAH8 in roasted duck wings was firstly investigated. Coriander root extract (CRE) and coriander leaf extract (CLE) with five concentration groups (200, 400, 600, 800, 1000 mg/L) were prepared respectively to marinate the duck wings. CRE marinade exhibited greater inhibitory effect on PAH8 formation in roasted duck wings that ranged from 65.0 %–87.4 %. The electron spin resonance study indicated a significantly positive correlation between PAH8 and free radical level, suggesting the participation of radicals in PAHs formation. Also, it was speculated that the inhibitory effect on PAH8 was related to the phenolic compounds identified in coriander marinades. CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products. |
| format | Article |
| id | doaj-art-be863288e80d4bf8a854c5914efb7b6b |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-be863288e80d4bf8a854c5914efb7b6b2025-02-02T23:25:37ZengTsinghua University PressFood Science and Human Wellness2213-45302023-07-0112411281135Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wingsYajie Yu0Yiqun Cheng1Chong Wang2Suhong Huang3Yang Lei4Ming Huang5Xibin Zhang6Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu 241000, ChinaKey Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding author at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.Shandong New Hope Liuhe Group Co. Ltd/Quality Control for Feed and Products of Livestock and Poultry Key Laboratory of Sichuan Province, Chengdu 610023, ChinaCoriander (Coriandrum sativum L.) is recognized for its antioxidant property, as a kind of natural phenolic-rich ingredient. Polycyclic aromatic hydrocarbons (PAHs) present a class of heat-driven hazards in foods, especially the processed meat. In this study, the effect of coriander root and leaf extract on the formation and inhibition of PAH8 in roasted duck wings was firstly investigated. Coriander root extract (CRE) and coriander leaf extract (CLE) with five concentration groups (200, 400, 600, 800, 1000 mg/L) were prepared respectively to marinate the duck wings. CRE marinade exhibited greater inhibitory effect on PAH8 formation in roasted duck wings that ranged from 65.0 %–87.4 %. The electron spin resonance study indicated a significantly positive correlation between PAH8 and free radical level, suggesting the participation of radicals in PAHs formation. Also, it was speculated that the inhibitory effect on PAH8 was related to the phenolic compounds identified in coriander marinades. CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.http://www.sciencedirect.com/science/article/pii/S2213453022002579Polycyclic aromatic hydrocarbonsCoriander extractRoast duckInhibitionRadicalPhenolic compounds |
| spellingShingle | Yajie Yu Yiqun Cheng Chong Wang Suhong Huang Yang Lei Ming Huang Xibin Zhang Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings Food Science and Human Wellness Polycyclic aromatic hydrocarbons Coriander extract Roast duck Inhibition Radical Phenolic compounds |
| title | Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings |
| title_full | Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings |
| title_fullStr | Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings |
| title_full_unstemmed | Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings |
| title_short | Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings |
| title_sort | inhibitory effect of coriander coriandrum sativum l extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings |
| topic | Polycyclic aromatic hydrocarbons Coriander extract Roast duck Inhibition Radical Phenolic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022002579 |
| work_keys_str_mv | AT yajieyu inhibitoryeffectofcoriandercoriandrumsativumlextractmarinadesontheformationofpolycyclicaromatichydrocarbonsinroastedduckwings AT yiquncheng inhibitoryeffectofcoriandercoriandrumsativumlextractmarinadesontheformationofpolycyclicaromatichydrocarbonsinroastedduckwings AT chongwang inhibitoryeffectofcoriandercoriandrumsativumlextractmarinadesontheformationofpolycyclicaromatichydrocarbonsinroastedduckwings AT suhonghuang inhibitoryeffectofcoriandercoriandrumsativumlextractmarinadesontheformationofpolycyclicaromatichydrocarbonsinroastedduckwings AT yanglei inhibitoryeffectofcoriandercoriandrumsativumlextractmarinadesontheformationofpolycyclicaromatichydrocarbonsinroastedduckwings AT minghuang inhibitoryeffectofcoriandercoriandrumsativumlextractmarinadesontheformationofpolycyclicaromatichydrocarbonsinroastedduckwings AT xibinzhang inhibitoryeffectofcoriandercoriandrumsativumlextractmarinadesontheformationofpolycyclicaromatichydrocarbonsinroastedduckwings |