TABLE 2.

HAA levels of chicken samples (ng/g).

CT	EC	IQx	IQ	MeIQx	MeIQ	7,8‐DiMeIQx	4,8‐DiMeIQx	Trp‐P‐2	PhIP	AαC	MeAαC	Total HAAs	Inhibition (%)
150°C	Control	0.03	0.16 ± 0.10	0.28	0.27 ± 0.05	0.58	0.12	nd	nd	nd	nd	1.73 ± 1.89
	0.5%	0.01	0.07 ± 0.04	0.07	nd	0.08 ± 0.01	0.06	nd	nd	nd	nd	0.69 ± 0.69	−60.1
	1%	0.02	0.07	nd	nd	0.43	nd	nd	nd	nd	nd	0.52 ± 0.73	−69.9
200°C	Control	0.27 ± 0.07	0.16 ± 0.07	0.44 ± 0.16	0.39	1.09 ± 0.94	0.19 ± 0.07	nd	nd	0.82 ± 0.74	nd	5.49 ± 5.61
	0.5%	0.25 ± 0.23	0.40 ± 0.15	0.28 ± 0.04	nd	0.76 ± 0.00	0.19 ± 0.01	nd	0.28	0.32	nd	4.07 ± 1.48	−25.9
	1%	0.04	0.10 ± 0.08	0.21	nd	0.73 ± 0.16	nd	nd	nd	0.27	nd	1.88 ± 1.37	−65.8
250°C	Control	0.31 ± 0.33	1.00 ± 1.27	0.50 ± 0.05	1.02	1.98 ± 0.71	0.20	nd	0.83	nd	nd	8.94 ± 2.00
	0.5%	0.24 ± 0.07	0.19 ± 0.08	0.26 ± 0.17	0.49 ± 0.33	0.89 ± 0.41	0.23 ± 0.08	nd	0.85	0.54 ± 0.12	0.59	6.04 ± 4.83	−32.4
	1%	0.06 ± 0.05	0.14 ± 0.06	0.22 ± 0.14	0.25 ± 0.29	1.08 ± 0.55	0.19 ± 0.15	nd	nd	0.22	nd	3.76 ± 1.33	−57.9

Note: Values are expressed as mean or mean ± standard deviation. −, decrease in formation of total HAAs compared to control groups.

Abbreviations: CT, cooking temperature (°C); EC, bitter melon extract concentration (%); nd, not detected.