Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs

Ruina Zhao; Yongsheng Zhang; Jingjing Chen; Li Zhang; Cheng Chen; Guoyuan Ma; Xixiong Shi

doi:10.1016/j.fochx.2023.100973

Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs

Food Chem X. 2023 Oct 31:20:100973. doi: 10.1016/j.fochx.2023.100973. eCollection 2023 Dec 30.

Authors

Ruina Zhao¹, Yongsheng Zhang¹, Jingjing Chen¹, Li Zhang¹, Cheng Chen¹, Guoyuan Ma¹, Xixiong Shi¹

Affiliation

¹ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Abstract

Longan seeds, rich in phenolic compounds with antioxidant properties, are an underestimated by-product of longan processing. Polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic and mutagenic, are produced during the cooking of meat products at high temperatures. The effects of different concentrations of longan seed extract (LSE, 0.2, 0.6, 1.0 mg/mL) on the formation of PAHs and muscle oxidation in mutton kebabs were investigated. Mutton kebabs were baked at 150, 200, 250 °C for 20 min, respectively, and the contents of PAHs, the degree of lipid and protein oxidation were evaluated. The results showed that LSE exhibited positive effects in inhibiting total PAHs formation (range from 14.9 to 48.8 %), decreasing the thiobarbituric acid reactive substances (TBARS) values (range from 17.1 to 39.1 %), reducing carbonyl content (range from 22.0 to 51.2 %) and increasing sulfhydryl content (range from 18.6 to 51.8 %). This study provided a guidance and potential solution for reducing the content of PAHs and muscle oxidation levels in baked meat.

Keywords: Longan seed extract; Muscle oxidation; Mutton kebabs; Polycyclic aromatic hydrocarbons.