Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs

The primary objective of this study was to examine the effect of Momordica charantia L. extract (MCE) on the generation of heterocyclic aromatic amines (HAAs) in meatball samples. Meatballs were prepared with varying usage rates of MCE (0%, 0.5%, and 1%) and pan-fried at 150 degrees C, 200 degrees C, and 250 degrees C for a total cooking duration of 10 min. The samples were analyzed for proximate composition, pH, cooking loss, and HAA levels. Results indicated that increased cooking temperatures led to higher total HAAs, with specific types and quantities of HAAs varying according to both cooking temperature and MCE concentration. The total HAA content in the meatball samples ranged from 0.81 ng/g and 10.75 ng/g. Specifically, the total HAAs were 1.29 +/- 0.38 ng/g, 3.40 +/- 1.52 ng/g, and 7.60 +/- 2.48 ng/g in meatballs cooked at 150 degrees C, 200 degrees C, and 250 degrees C, respectively (p < 0.05). The addition of MCE at different concentrations reduced the generation of total HAAs, with 0.5% MCE showing the highest inhibitory effect, reducing total HAAs by 30.8%. These findings underscore the significance of considering cooking conditions, including temperature and usage rate, when incorporating antioxidant compounds into meat products.