Journal Home > Volume 12 , Issue 4
Food Science and Human Wellness 2023, 12(4): 1128-1135 https://doi.org/10.1016/j.fshw.2022.10.038
Research Article | Open Access | Issue | Published: 18 November 2022

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

Show Author's Information Yajie Yua,  Yiqun Chenga,b,  Chong Wanga,  Suhong Huanga,  Yang Leia,  Ming Huanga( ),  Xibin Zhangc
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
College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu 241000, 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, China
Keywords:
Inhibition, Polycyclic aromatic hydrocarbons, Phenolic compounds, Radical, Coriander extract, Roast duck
Cite this article:
Yu Y, Cheng Y, Wang C, et al. 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, 2023, 12(4): 1128-1135. https://doi.org/10.1016/j.fshw.2022.10.038
Download citation
EndNote(RIS)
BibTeX

437

Views

59

Downloads

Citations

8

Crossref

6

WoS

7

Scopus

0

CSCD

Abstract Full text About this article

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.


menu
Abstract
Full text
Outline
About this article

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

Show Author's information Yajie Yua, Yiqun Chenga,b, Chong Wanga, Suhong Huanga, Yang Leia, Ming Huanga( ), Xibin Zhangc
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
College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu 241000, 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, China

Abstract

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.

Keywords: Inhibition, Polycyclic aromatic hydrocarbons, Phenolic compounds, Radical, Coriander extract, Roast duck

References(39)

[1]

L. Singh, T. Agarwal, Polycyclic aromatic hydrocarbons in diet: concern for public health, Trends Food Sci. Technol. 79 (2018) 160-170. https://doi.org/10.1016/j.tifs.2018.07.017.
DOI Google Scholar
[2]

L. Singh, T. Agarwal, J. Simal-Gandara, PAHs, diet and cancer prevention: cooking process driven-strategies, Trends Food Sci. Technol. 99 (2020) 487-506. https://doi.org/10.1016/j.tifs.2020.03.030.
DOI Google Scholar
[3]

L.M. Liao, J.N. Hofmann, F. Kamangar, et al., Polycyclic aromatic hydrocarbons and risk of gastric cancer in the Shanghai Women's Health Study, Int. J. Mol. Epidemiol. Genet. 5 (2014) 140-144.
Google Scholar
[4]

B.H. Chen, Y.C. Chen, Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids, J. Agric. Food Chem. 49 (2001) 5238-5243.
DOI Google Scholar
[5]

L. Marynowski, R. Kubik, D. Uhl, et al., Molecular composition of fossil charcoal and relationship with incomplete combustion of wood, Org. Geochem. 77 (2014) 22-31. https://doi.org/10.1016/j.orggeochem.2014.09.003.
DOI Google Scholar
[6]

O. Viegas, P. Novo, E. Pinto, et al., Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods, Food Chem. Toxicol. 50 (2012) 2128-2134.
DOI Google Scholar
[7]

J.G. Lee, S.Y. Kim, J.S. Moon, et al., Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats, Food Chem. 199 (2016) 632-638. https://doi.org/10.1016/j.foodchem.2015.12.017.
DOI Google Scholar
[8]
European Food Safety Authority, Polycyclic aromatic hydrocarbons in food scientific opinion of the panel on contaminants in the food chain, EFSA (2008) 1-114.
[9]

L. Singh, J.G. Varshney, T. Agarwal, Polycyclic aromatic hydrocarbons' formation and occurrence in processed food, Food Chem. 199 (2016) 768-781. https://doi.org/10.1016/j.foodchem.2015.12.074.
DOI Google Scholar
[10]

G.F. Lin, S. Weigel, B. Tang, et al., The occurrence of polycyclic aromatic hydrocarbons in Peking duck: relevance to food safety assessment, Food Chem. 129 (2011) 524-527. https://doi.org/10.1016/j.foodchem.2011.04.052.
DOI Google Scholar
[11]
European Commission No. 835/2011 Maximum levels for polycyclic aromatic hydrocarbons in foodstuffs, OJEU, 2011.
[12]
Polycyclic Aromatic Hydrocarbons (PAHs) in Barbecued Meat, The Government of the Hong Kong Special Administrative Region, 2004.
[13]

O.H. Iko Afe, C. Douny, Y.E. Kpoclou, et al., Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: a systematic review, Food Chem. Toxicol. 141 (2020) 111-372. https://doi.org/10.1016/j.fct.2020.111372.
DOI Google Scholar
[14]

G. Gong, X. Zhao, S. Wu, Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao, Food Control 87 (2018) 117-125. https://doi.org/10.1016/j.foodcont.2017.12.012.
DOI Google Scholar
[15]

O. Viegas, I. Yebra-Pimentel, E. Martinez-Carballo, et al., Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork, J. Agric. Food Chem. 62 (2014) 2638-2643. https://doi.org/10.1021/jf404966w.
DOI Google Scholar
[16]

A. Farhadian, S. Jinap, A. Faridah, et al., Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat, Food Control 28 (2012) 420-425. https://doi.org/10.1016/j.foodcont.2012.04.034.
DOI Google Scholar
[17]

E. Bartkiene, V. Bartkevics, E. Mozuriene, et al., The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages, Food Control 71 (2017) 285-292. https://doi.org/10.1016/j.foodcont.2016.07.010.
DOI Google Scholar
[18]

Y.Q. Cheng, Y.J. Yu, C. Wang, et al., Inhibitory effect of sugarcane (Saccharum officinarum L. ) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings, Food Control 119 (2021) 107490. https://doi.org/10.1016/j.foodcont.2020.107490.
DOI Google Scholar
[19]

V. Prachayasittikul, S. Prachayasittikul, S. Ruchirawat, et al., Coriander (Coriandrum sativum): a promising functional food toward the well-being, Food Res. Int. 105 (2018) 305-323. https://doi.org/10.1016/j.foodres.2017.11.019.
DOI Google Scholar
[20]

C.R. Zhang, A.A. Dissanayake, K. Kevseroglu, et al., Evaluation of coriander spice as a functional food by using in vitro bioassays, Food Chem. 167 (2015) 24-29. https://doi.org/10.1016/j.foodchem.2014.06.120.
DOI Google Scholar
[21]

M.M. Bazargani, J. Rohloff, Antibiofilm activity of essential oils and plant extracts against Staphylococcus aureus and Escherichia coli biofilms, Food Control 61 (2016) 156-164. https://doi.org/10.1016/j.foodcont.2015.09.036.
DOI Google Scholar
[22]

E.L. Tang, R. Jayakumar, S.Y. Fung, et al., Antioxidant activity of Coriandrum sativum and protection against DNA damage and cancer cell migration, BMC Complement. Altern. Med. 13 (2013) 347-359.
DOI Google Scholar
[23]

C. Wang, Y.T. Xie, J. Qi, et al., Effect of tea marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings, Food Control 93 (2018) 325-333. https://doi.org/10.1016/j.foodcont.2017.12.010.
DOI Google Scholar
[24]

V.L. Singleton, J.A. Rossi, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, Am. J. Enol. Vitic. 144 (1965).
DOI Google Scholar
[25]

H.F. Zhao, W.F. Chen, L. Jian, et al., Phenolic profiles and antioxidant activities of commercial beers, Food Chem. 119 (2010) 1150-1158. https://doi.org/10.1016/j.foodchem.2009.08.028.
DOI Google Scholar
[26]

F. Shahidi, P. Ambigaipalan, Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects – a review, J. Funct. Foods 18 (2015) 820-897. https://doi.org/10.1016/j.jff.2015.06.018.
DOI Google Scholar
[27]

S.F. Sulaiman, A.A.B. Sajak, K.L. Ooi, et al., Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables, J. Food Compost. Anal. 24 (2011) 506-515. https://doi.org/10.1016/j.jfca.2011.01.020.
DOI Google Scholar
[28]

S.F. Sulaiman, N.A.M. Yusoff, I.M. Eldeen, et al., Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.), J. Food Compost. Anal. 24 (2011) 1-10. https://doi.org/10.1016/j.jfca.2010.04.005.
DOI Google Scholar
[29]

C. Li, C. Li, H. Yu, et al., Chemical food contaminants during food processing: sources and control, Crit. Rev. Food Sci. Nutr. (2020) 1-11. https://doi.org/10.1080/10408398.2020.1762069.
DOI Google Scholar
[30]
Monographs on the identification of carcinogenic hazards to humans, IARC. 2010.
[31]

M. Rose, J. Holland, A. Dowding, et al., Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting, Food Chem. Toxicol. 78 (2015) 1-9. https://doi.org/10.1016/j.fct.2014.12.018.
DOI Google Scholar
[32]

S. Chen, T.H. Kao, C.J. Chen, et al., Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in Taiwan, J. Agric. Food Chem. 61 (2013) 7645-7653. https://doi.org/10.1021/jf402057s.
DOI Google Scholar
[33]

S. Min, J.K. Patra, H.S. Shin, Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system, Food Chem. 239 (2018) 993-1000. https://doi.org/10.1016/j.foodchem.2017.07.020.
DOI Google Scholar
[34]

L. Zhou, R.J. Elias, Investigating the hydrogen peroxide quenching capacity of proteins in polyphenol-rich foods, J. Agric. Food Chem. 59 (2011) 8915-8922. https://doi.org/10.1021/jf201491k.
DOI Google Scholar
[35]

S. Jongberg, M.A. Torngren, A. Gunvig, et al., Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork, Meat Sci. 93 (2013) 538-546. https://doi.org/10.1016/j.meatsci.2012.11.005.
DOI Google Scholar
[36]
W.M. Clark, Oxidation-reduction potentials of organic systems, LWW, 1960.
DOI
[37]

L. Barros, M. Duenas, M.I. Dias, et al., Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L, Food Chem. 132 (2012) 841-848. https://doi.org/10.1016/j.foodchem.2011.11.048.
DOI Google Scholar
[38]

N. Martins, L. Barros, C. Santos-Buelga, et al., Antioxidant potential of two Apiaceae plant extracts: a comparative study focused on the phenolic composition, Ind. Crops Prod. 79 (2016) 188-194. https://doi.org/10.1016/j.indcrop.2015.11.018.
DOI Google Scholar
[39]

C. Wang, Y. Xie, H. Wang, et al., Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings, Food Chem. 294 (2019) 578-586. https://doi.org/10.1016/j.foodchem.2019.05.094.
DOI Google Scholar
Publication history
Copyright
Acknowledgements
Rights and permissions

Publication history

Received: 08 March 2021
Revised: 24 March 2021
Accepted: 21 April 2021
Published: 18 November 2022
Issue date: July 2023

Copyright

© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This work was funded by the National Key R&D Program of China (2016YFD040040303).

Rights and permissions

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return