The Study of Cooking Recipes to Reduce Advanced Glycation End Products by Adding Antioxidants Herbs in Fried Pork Cuisine

Abstract

Objective: To study the cooking recipes with antiglycation compounds in order to reduce advanced glycation end products (AGEs). Methods: This experimental study had been trailed a group of recipes by mixing antiglycation-antioxidant herbal vegetables, whether each selected mixing recipe could reduce AGEs in the group of fried pork recipes. The study was conducted in experimental research by analyzing AGEs from protein extract from the well-cooked samples during May-June 2023 via enzyme-linked immunosorbent assay (ELISA) equipment at Laboratory section in Bamras-naradura Institute. Results: The study found that AGEs in the samples: fried pieced pork (Fpp) found 114.45 ± 6.56 µg/ml, Fpp+Garlic 103.51 ± 10.50 µg/ml, Fpp+Curcumin 109.69 ± 7.80 µg/ml, Fpp+Krachai 109.65 ± 4.35 µg/ml, Fpp+Sesame seeds 108.65 ± 9.10 µg/ml, Fpp+lemonade squeeze 104.57 ± 9.45 µg/ml. The item of Fpp+Garlic showed a significance (p=0.032) in reducing AGEs. Fried minced pork (Fmp) found 105.25 ± 6.35 µg/ml, Fmp+Garlic 101.59 ± 8.27 μg/ml, Fmp+Curcumin 99.30 ± 6.46 µg/ml,  Fmp+Krachai 96.93 ± 11.79 µg/ml,  Fmp+Sesame seeds 105.83 ± 5.48µg/ml,  Fmp+ Lemonade squeeze 111.10 ± 3.41 µg/ml, the item of Fmp was found less AGEs than Fpp with significance (p=0.037). Conclusion: This study found that Garlic extra-added in fried pieced pork could help reducing AGEs with statistical significance, also fried minced pork found less amount of AGEs than fried pieced pork.