Air frying combined with grape seed extract inhibits N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine by controlling oxidation and glycosylation

文献类型： 外文期刊

第一作者： Zhu, Zongshuai

作者： Zhu, Zongshuai;Fang, Rui;Huang, Jichao;Huang, Ming;Yang, Jing;Khan, Iftikhar Ali;Huang, Ming

作者机构：

关键词： heat treatment; antioxidant extract; advanced glycation end products

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

ISSN：

年卷期： 2021 年 100 卷 2 期

页码：

收录情况： SCI

摘要： Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction. The present work compared the inhibition of grape seed extract (GSE) on levels of free and protein-bound N-epsilon-carboxymethyllysine (CML) and N-epsilon-carboxyethyllysine (CEL) in chicken breast under deep-frying and air-frying conditions. Efficiency of 5 concentrations of GSE (0.0, 0.2, 0.5, 0.8, and 1.0 g/kg) in retarding oxidation, glyoxal (GO), methylglyoxal (MGO), lysine (Lys), Maillard reaction degree (A(294), A(420)), and Shiff's base were tested. Results showed that 0.5 g/kg GSE before heating significantly (P < 0.05) reduced AGE in fried breast chicken, whereas excessive supplementation of GSE (0.8 and 1 g/ kg) was reverse. Air frying was found significantly (P < 0.05) better than deep frying to reduce the precursor substances (GO, MGO, and Lys) of AGE. In conclusion, GSE-derived polyphenols exhibited different inhibitory effects on oxidation and glycosylation at different concentrations. We found that 0.5 g/kg of GSE combined with air frying was the best recommendation for inhibiting CML and CEL.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序