Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon

BACKGROUND In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 degrees C were examined. RESULTS All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, A alpha C, MeA alpha C and Trp-P-2. The most abundant HAA was MeIQ (<= 2.98 ng g(-1)) followed by Trp-P-2 (<= 2.40 ng g(-1)), MeIQx (<= 0.83 ng g(-1)), IQ (<= 0.41 ng g(-1)), 7,8-DiMeIQx (<= 0.29 ng g(-1)), 4,8-DiMeIQx (<= 0.16 ng g(-1)) and IQx (<= 0.06 ng g(-1)). However, PhIP, A alpha C and MeA alpha C were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g(-1). Total HAA content was between 0.81 and 4.03 ng g(-1). The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 degrees C and the reducing effects were found to be 32.78-77.69%. CONCLUSION The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. (c) 2021 Society of Chemical Industry.

Automated summary

This study examined the reduction effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 degrees C.