Inhibitory effect of pepper essential oil and chili essential oil on heterocyclic amines in fried pork tenderloin

  • GUO Tong ,
  • HUANG Xinya ,
  • DAI Hongjie ,
  • FU Yu ,
  • ZHANG Yuhao ,
  • MA Liang
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    3(Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, China)

Received date: 2025-01-03

  Revised date: 2025-03-06

  Online published: 2025-11-03

Abstract

Heterocyclic amines have toxicities like mutagenicity and carcinogenicity.They are prone to being produced during the high-temperature cooking of animal-derived foods, presenting potential harm and safety risks to consumers.The study aimed to explore the generation and inhibitory effects of pepper essential oil and chili essential oil on heterocyclic amines in fried pork tenderloin.Analyzing the influence of the concentrations of pepper essential oil and chili essential oil on the content of heterocyclic amines in fried pork tenderloin, it was found that the content of heterocyclic amines declines as the concentrations of the two essential oils increase.Among them, when 6% pepper essential oil was added, it had the optimal comprehensive inhibitory effect on the eight detected heterocyclic amines.Chili essential oil reached the best inhibition rate at an additional concentration of 8%. The oxidation of proteins and lipids can be significantly inhibited by both essential oils, effectively reducing the generation of free radicals and intermediate substances, and thus decreasing the formation of heterocyclic amines.

Cite this article

GUO Tong , HUANG Xinya , DAI Hongjie , FU Yu , ZHANG Yuhao , MA Liang . Inhibitory effect of pepper essential oil and chili essential oil on heterocyclic amines in fried pork tenderloin[J]. Food and Fermentation Industries, 2025 , 51(19) : 222 -229 . DOI: 10.13995/j.cnki.11-1802/ts.042033

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