Shallots (Allium cepa var. Ascalonicum): Inhibitors Formation of Carcinogenic Compounds, Polycyclyc Aromatic Hydrocarbons (PAHs) in Charcoal-Grilled Goat Satay
Eko Saputro, Lilik Eka Radiati, Warsito, and Djalal Rosyidi

Faculty of Animal Science, University of Brawijaya &
Indonesia Center for Livestock Training, Ministry of Agriculture

Faculty of Animal Science, University of Brawijaya

Faculty of Mathematics and Natural Science
University of Brawijaya

Faculty of Animal Science, University of Brawijaya

Abstract

This study aimed to investigate the efficacy of shallots juices at various concentrations (0, 10, 20 and 30%) in inhibiting the formation of carcinogenic, polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled goat satay. A 2x4 split-plot factorial randomized block design was used in this experiment. The experiment consisted of 2 treatments of goat satay (super goat satay or without fat and reguler goat satay or or with fat) and 4 marination treatments of shallots juices [concentrations of 0, 10, 20 and 30% (g of shallots / mL of distilled water)] at 4 oC for 60 minutes. This experiment used 24 samples of raw goat meat satay and charcoal-grilled goat satay with 3 replications. The results showed that fat content, level of lipid oxidation (thiobarbituric acid reactive substances, TBARS), antioxidant activity (diphenyl-picrilhydrazil, DPPH), and levels of 6 types of PAHs namely naphthalene (Nap), acenaphthene (Acp), phenanthrene (Phe), pyrene (Pyr), benzo(a)anthracene (BaA) and benzo(a)pyrene (BaP) in raw or grilled goat satay were significantly affected by marination of raw goat satay with shallots juices 0, 10, 20 and 30%. The natural antioxidant compounds of shallots were very effectively deposited into raw goat satay by marination. The greater the antioxidant activity of raw goat satay in the marinated shallots juices with the higher concentration. Lipid oxidation (TBARS) in super/non-fat raw goat satay can be prevented effectively by marination with shallots juices. The carcinogenic levels of BaP and BaA in super and reguler charcoal-grilled goat satay could be significantly reduced to undetectable by marination of raw goat satay with 10% and 20% shallots juices even though the non-carcinogenic levels of Pyr were increased. Phe, Ace and Nap in super and regular charcoal-grilled goat satay can be significantly reduced to undetectable by marination of raw goat satay with 10, 20 and 30% shallots juices. The level of BaP in the reguler charcoal-grilled goat sata

Keywords: benzo(a)pyrene, goat satay, charcoal-grilled, shallots, polycyclic aromatic hydrocarbones (PAHs)

Topic: Food and Nutrition Security