# Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

## TL;DR

Bitter melon extract reduces harmful compounds formed in chicken meat during frying, especially at high temperatures.

## Contribution

Demonstrates bitter melon extract's effectiveness in reducing HAA formation in chicken meat through antioxidant activity.

## Key findings

- BME reduced HAA levels by 25.9% to 69.9% depending on concentration and cooking temperature.
- Higher frying temperatures increased total HAA levels in chicken meat.
- 1% BME concentration was most effective at mitigating HAAs across all tested temperatures.

## Abstract

The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan‐fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

The impact of bitter melon extract (BME) on heterocyclic aromatic amine (HAA) formation in chicken thigh meat during pan‐frying at various temperatures has been investigated. Higher cooking temperatures led to increased total HAA levels, while marination with BME significantly mitigated HAA formation, demonstrating reductions ranging from 25.9% to 69.9%.