Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Abstract

The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in the chicken samples: 9H-pyrido [3,4-b] indole (Norharman) and1-methyl-9H-pyrido [3,4-b] indole (Harman). β-CHAs content in the chicken samples increased as the cycle times of the frying oil rose (P < 0.05). The addition of quercetin and use of oil water separation system significantly inhibited the formation of Harman (27.3% and 28.2%; P < 0.05) and Norharman (28.7% and 64.1%; P < 0.05), respectively, and the combined use of the two treatments had a better effect (47.0% and 80.2%; P < 0.05). It can be attributed to the lower consumption of β-CHAs precursors (tryptophan) and reduced generation of the intermediates (carbonyl compounds and 1,2,3,4-Tetrahydro-β-carboline-3-carboxylic acid). This provides a promising way for reducing β-CHAs during the frying process of braised chicken products.

Keywords

• β-carboline heterocyclic amine
• Quercetin
• Oil-water separation frying
• Braised chicken
• Protein oxidation