Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings

Abstract

Sugarcane (Saccharum officinarum L.) molasses, rich in phenolic compounds, is an undervalued coproduct during sugar production. However, limited attention was paid to the inhibitory effect of sugarcane molasses extract (SME) on hazardous compound formation during meat processing. In this study, SME with high antioxidant activity was extracted and purified by many steps. Chicken wings were deep-fried for 2.5 min and 5 min after being painted maltose-water solution (1:1, v:v) with different SME concentration (0.2, 0.5, 1.0, 1.5 and 2.0 mg/L). The heterocyclic amines (HCAs) levels in deep-fried chicken wings were measured. Total HCAs levels in deep-fried 2.5 min samples were 4.51–8.04 ng/g, with the inhibition rates ranged 32.5–43.9% comparing with control. Likewise, total HCAs contents in samples after 5 min deep-frying were 26.2–37.4 ng/g, and the inhibition rates were 18.5–29.9%. In addition, the inhibitory effect of SME on HCAs formation followed significant dose-effect relationships, by correlation analysis between SME antioxidant activities and HCAs contents. But the weak correlations between SME antioxidant activities and relative total free radical contents demonstrated that the inhibition mechanism of SME was more complex than scavenge free radicals. It may be attributed to SME inhibit the HCAs synthesis via both free radical pathway and Maillard reaction pathway.