Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking

The aim of this study was to assess the inhibitory effects of Sonchus olearleu extract on the generation of heterocyclic amines in roasted pork patties cooked by pan-frying. All samples were cooked for two different durations (45 min and 105 min) under 200 °C and 230 °C. 2-amino-3-methylimidazo[4,5-...

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Veröffentlicht in:	Food and chemical toxicology 2019-07, Vol.129, p.138-143
Hauptverfasser:	Teng, Hui, Chen, Yi, Lin, Xiujun, Lv, Qiyan, Chai, Tsun-Thai, Wong, Fai-Chu, Chen, Lei, Xiao, Jianbo
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Heterocyclic amines Sonchus olearleu Total flavonoid content Total phenolic content
Online-Zugang:	Volltext
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