Inhibitory effect of coriander(Coriandrum sativum L.)extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings  

作　　者：Yajie Yu Yiqun Cheng Chong Wang Suhong Huang Yang Lei Ming Huang Xibin Zhang 

机构地区：[1]Key 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 [2]College of Environmental Science&Engineering,Institute of Functional Food,Anhui Normal University,Wuhu 241000,China [3]Shandong New Hope Liuhe Group Co.Ltd/Quality Control for Feed and Products of Livestock and Poultry Key Laboratory of Sichuan Province,Chengdu 610023,China

出　　处：《Food Science and Human Wellness》2023年第4期1128-1135,共8页食品科学与人类健康（英文）

基　　金：funded by the National Key R&D Program of China(2016YFD040040303).

摘　　要：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.

关 键 词：Polycyclic aromatic hydrocarbons Coriander extract Roast duck Inhibition RADICAL Phenolic compounds 

分 类 号：TS201.2[轻工技术与工程—食品科学]