Zeytin Yaprağı Ekstraktının Somon Balığında Heterosiklik Aromatik Aminlerin Oluşumu Üzerine Etkisi
xmlui.mirage2.itemSummaryView.MetaDataShow full item record
Heterocyclic aromatic amines (HCA) are mutagenic and carcinogenic compounds that are formed at low levels (ng / g) by cooking protein-rich foods such as meat and fish. These compounds play an important role in the etiology of human cancer, so researchers suggest that the formation of HCAs should be minimized. It has been reported that antioxidants can reduce HCA formation by retaining the free radicals formed in HCA formation mechanism and Maillard reaction. In this study, it is aimed to investigate the preventive effects of the olive leaf extract on the formation of HCAs. In different levels (0%, 0.25%, 0.5%, 1% and 2%) olive leaf extract was added to the salmon fish and the reducing effect of HAA formation was investigated by applying cooking method in two different temperatures (180°C and 220°C) and in oil free pan. In all salmon samples were analyzed 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx), 2-amino-1-metil-6-phenylimidazo[4,5-b]pyridrine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AαC), 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) and 3-amino-1-methyl-5H-pyrido [4,3-b] -indole (Trp-P-2). PhIP, AαC and MeAαC did not be detected in the samples. IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, Trp-P-2 were determined respectively up to 0.06 ng/g, 0.41 ng/g, 0.83 ng/g, 2.98 ng/g, 0.29 ng/g, 0.16 ng/g, 2.40 ng/g. The total amount of HAA in the salmon samples was found to be between 0.81 and 4.03 ng / g. The reducing effect of olive leaf extract on total HAA formation was determined as 3.87-77.69% in salmon samples. This study showed that olive leaf extract at concentrations of 0.25% and 1% reduced the formation of HAA in salmon samples cooked at 180°C and 220°C.