Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts

Food Chem. 2024 Mar 1:435:137592. doi: 10.1016/j.foodchem.2023.137592. Epub 2023 Sep 26.

Abstract

The present study aimed to investigate the potential of marination with extracts prepared from five legume seeds on heterocyclic amine (HA) formation in chemical models and air-fried fish fillets. In terms of total HAs, clove seed marinade (CSM) was found with the maximum inhibitory effect (43.98 %), followed by tamarind seed marinade (TSM) (40.26 %), fenugreek seed marinade (FSM) (39.07 %), acacia seed marinade (ASM) (37.99 %), and black bean seed marinade (BSM) (29.95 %). In particular, at higher levels (3 mg/mL, 4 mg/mL), CSM and FSM achieved the greatest mitigating effect against 4,8-DiMeIQx, 7,8-DiMeIQx, and MeIQx. Furthermore, all marinades were effective in lowering thiobarbituric acid-reactive substances (TBARS) and carbonyl and retaining thiol content relative to the control. PCA analysis revealed that higher levels of ASM, BSM, and FSM had better mitigating effect against IQ and MeIQx formation, whereas Pearson correlation shows that TBARS and carbonyl were positively correlated to HAs.

Keywords: Air-fried fish; Chemical model; Heterocyclic amines; Marinades; Oxidation products.

MeSH terms

  • Amines / analysis
  • Animals
  • Cooking
  • Fabaceae*
  • Heterocyclic Compounds* / analysis
  • Lipids / analysis
  • Meat / analysis
  • Plant Extracts / chemistry
  • Seeds / chemistry
  • Thiobarbituric Acid Reactive Substances / analysis
  • Vegetables

Substances

  • Thiobarbituric Acid Reactive Substances
  • Plant Extracts
  • Amines
  • Lipids
  • Heterocyclic Compounds