Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice

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dc.authorid0000-0003-4631-1982en_US
dc.authorid0000-0002-4203-2508en_US
dc.authorid0000-0002-5849-1741en_US
dc.authorid0000-0002-4090-7227en_US
dc.authorid0000-0003-0733-7821en_US
dc.contributor.authorAltun, Serap Kılıç
dc.contributor.authorAydemir, Mehmet Emin
dc.contributor.authorTakım, Kasım
dc.contributor.authorYılmaz, Mustafa Abdullah
dc.contributor.authorYalçın, Hamza
dc.date.accessioned2024-06-24T11:56:51Z
dc.date.available2024-06-24T11:56:51Z
dc.date.issued2024en_US
dc.departmentDicle Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümüen_US
dc.description.abstractThe aim of this study was to investigate the effect of marinating beef tenderloin with concentrated cranberry juice on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL). In order to achieve this, the concentrated cranberry juice was prepared from cranberry fruit and characterised. Subsequently, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h), after which they were cooked in an airfryer at 200 °C for 12 min. Following the cooking process, CML, CEL, thiobarbituric acid reactive substances (TBARS) and colour were analysed. It was found that concentrated cranberry juice has high phytochemical and bioactivity properties. Cranberry juice was found to be high in total phenolic compounds (TPC), total flavonoid compounds (TFC), antioxidant activity and rich in bioactive compounds. It was found that cranberry juice significantly altered the colour properties (L*, a*, and b*) of raw beef tenderloin samples (p < 0.05). It was observed that increasing the concentration and time of the marinade significantly inhibited the formation of CML (p < 0.05), but that it did not significantly inhibit the formation of CEL (p > 0.05). As the concentration*time interaction increased from the control variable, the level of CML decreased (p < 0.01). This interaction inhibited CML by up to 12.39 μg/g, reducing it to 1.2 μg/g. An interaction between CML and TBARS and pH values was identified. In conclusion, marinating beef tenderloin with concentrated cranberry juice effectively inhibits the formation of CML while stabilising the formation of CEL, demonstrating its potential as a strategy to mitigate the formation of advanced glycation end products (AGEs) in meat products.en_US
dc.identifier.citationAltun, S.K., Aydemir, M.E., Takım, K., Yılmaz, M.A. ve Yalçın, H. (2024). Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice. Food Bioscience, 60, 1-13.en_US
dc.identifier.endpage13en_US
dc.identifier.issn2212-4292
dc.identifier.scopus2-s2.0-85192717551
dc.identifier.scopusqualityQ1
dc.identifier.startpage1en_US
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2212429224007661?via%3Dihub
dc.identifier.urihttps://hdl.handle.net/11468/28677
dc.identifier.volume60en_US
dc.identifier.wosWOS:001243990800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYılmaz, Mustafa Abdullah
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Bioscience
dc.relation.isversionof10.1016/j.fbio.2024.104336en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAirfryeren_US
dc.subjectBeefen_US
dc.subjectCranberry juiceen_US
dc.subjectMarinationen_US
dc.subjectNε-(carboxyethyl)lysineen_US
dc.subjectNε-(carboxymethyl)lysineen_US
dc.titleInhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juiceen_US
dc.titleInhibition of N?-(carboxymethyl)lysine and N?-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice
dc.typeArticleen_US

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