Influence of Garlic Marinade on Maillard Reaction and Polycyclic Aromatic Hydrocarbon Formation in Grilled Chicken
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Abstract
Garlic, a common ingredient in Thai cuisine, is a natural source of antioxidants and may influence chemical reactions during cooking, such as the Maillard reaction and the formation of polycyclic aromatic hydrocarbons (PAHs), which are potential carcinogens. This study investigated the effect of garlic-containing marinades on these processes in grilled chicken. Marinades with 8%, 15%, and 26% garlic were prepared, and chicken breasts were marinated for 12 hours. A non-marinated sample served as the control. All samples were grilled on a hotplate at 350 °C for 10 minutes. Antioxidant activity of the marinades and marinated chicken was assessed using DPPH assay (2,2-diphenyl-1-picrylhydrazyl) and ABTS assay (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and total phenolic content was measured. The Maillard reaction was evaluated through color change and melanoidin absorbance, while 16 PAHs were quantified using Gas Chromatography–Mass Spectrometry. The results showed that higher garlic concentrations enhanced the antioxidant activity of the marinades but did not significantly affect Maillard reaction markers or PAH formation. The limited PAH levels observed are likely due to the grilling method—specifically, the use of a hotplate heat source, its temperature, and the cooking duration—which may not induce substantial PAH production. These findings suggest that garlic enhances antioxidant properties in marinades but may have limited impact on PAH mitigation under the cooking conditions used.
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