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Guzel B, Gumus D, Kizil M. Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5826-5833. [PMID: 38407784 DOI: 10.1002/jsfa.13414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/13/2024] [Accepted: 02/26/2024] [Indexed: 02/27/2024]
Abstract
BACKGROUND The present research was conducted to investigate the impact of reishi mushroom extract (RME) on the formation of heterocyclic aromatic amines (HAAs) in meatballs. Sample preparations involved applying RME using either the spreading or addition method, with varying concentrations (0%, 0.25%, 0.5%, and 1% of RME), followed by deep-frying at temperatures of 150 and 190 °C for 3 min. RESULTS The types and levels of HAAs varied based on the frying temperature, method of extract application, and the extract concentration. Notably, total HAA contents increased with rising the frying temperature (P < 0.01) and varied from undetectable levels to 4.91 ng g-1 across all analyzed meatballs. The addition method was more effective than the spreading method (P < 0.01), and among the concentrations tested 0.25% RME exhibited the highest efficacy in reducing total HAAs (P < 0.05). Furthermore, the addition method inhibited lipid oxidation more efficiently compared to the surface spreading method (P < 0.05). CONCLUSION This study demonstrated that RME had mitigating effects on HAAs depending on the concentration and frying conditions in deep-fried meatball samples. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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Wang ST, Zhang CX, Deng YH, Qiu ZJ, Chen ZM, Qin Z, Ma YX, Liu HM, Wang XD. Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken. J Food Sci 2024; 89:3494-3505. [PMID: 38700357 DOI: 10.1111/1750-3841.17080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/07/2024] [Accepted: 03/31/2024] [Indexed: 05/05/2024]
Abstract
The abilities of Chinese quince free proanthocyanidins (FP) and bound proanthocyanidins (BP) at different levels (0.1%, 0.15%, and 0.3%) to mitigate heterocyclic aromatic amine (HAA) formation in fried chicken patties were investigated for the first time and compared with vitamin C (Vc). FP and BP reduced HAAs in a dose-dependent manner. Significantly, high concentrations of FP (0.3%) resulted in a reduction of PhIP, harman, and norharman levels by 59.84%, 22.91%, and 38.21%, respectively, in chicken patties. The addition of proanthocyanidins significantly (p < 0.05) reduced the weight loss of fried chicken patties. Furthermore, a positive correlation was observed among pH, weight loss, and total HAA formation in all three groups (FP, BP, and Vc). Multivariate analysis showed that FP had a more pronounced effect than BP from the perspective of enhancing the quality of fried chicken patties and reducing the formation of HAAs. These results indicate that proanthocyanidins, both BP and FP, but especially FP, from Chinese quince can inhibit the formation of carcinogenic HAAs when added to protein-rich foods that are subsequently fried.
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Affiliation(s)
- Shou-Tao Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| | - Chen-Xia Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yan-Hong Deng
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Zhao-Jie Qiu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zi-Meng Chen
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Zhao Qin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-Xiang Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Gumus D, Macit A, Guzel B, Tengilimoglu‐Metin MM, Kizil M. Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat. Food Sci Nutr 2024; 12:4259-4268. [PMID: 38873469 PMCID: PMC11167177 DOI: 10.1002/fsn3.4085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/23/2024] [Accepted: 02/28/2024] [Indexed: 06/15/2024] Open
Abstract
The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan-fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.
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Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | - Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | - Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | | | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
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4
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The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Caliskan H, Gumus D, Kizil M. Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01773-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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6
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Wang K, Wang H, Shan Y, Yang X, Niu S, Li J, Wang H. Inhibitory effects of 25 spices on heterocyclic aromatic amines formation in cooked pork patties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01651-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag. Foods 2022; 11:foods11213385. [DOI: 10.3390/foods11213385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/18/2022] [Accepted: 10/22/2022] [Indexed: 11/16/2022] Open
Abstract
Heat treatment of meat can lead to the formation of carcinogenic organic compounds. The influence of dried fruits on the formation of non-polar heterocyclic aromatic amines (carbolines) and nitrogen derivatives of polycyclic aromatic hydrocarbons (azaarenes) in roasted pork loin was elucidated. Two hundred grams of fruit per 1 kg of meat were used as stuffing. Carbolines, derivatives of pyridoimidazole and pyridoindole, and azaarenes (benzoacridines and dibenzoacridines) were determined by means of high-performance liquid chromatography with fluorescence detection. The total concentration of six δ-, γ- and α-carbolines in roasted pork loin was 1.3 ng/g. This content decreased by 64%, 58%, and 54% in pork loin stuffed with prunes, apricots, and cranberries, respectively. Concentrations of β-carbolines (harmane and norharmane) increased under the influence of added fruits. The norharmane content increased the most, from 2.2 ng/g in the control sample to 12.3 ng/g in meat prepared with cranberries. The harmane content increased from 1.0 ng/g to 3.6 ng/g in meat with prunes. The total concentration of azaarenes (two benzoacridines and dibenzo[a,c]acridine), which was close to 0.1 ng/g, decreased in dishes with prunes and apricots by 54% and 12%, respectively. Azaarenes were not found in samples of meat stuffed with cranberries.
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Fencioglu H, Oz E, Turhan S, Proestos C, Oz F. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. Foods 2022; 11:3251. [PMID: 37431000 PMCID: PMC9602021 DOI: 10.3390/foods11203251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 10/14/2022] [Accepted: 10/17/2022] [Indexed: 11/22/2022] Open
Abstract
Herein, the effect of the dipping (static) marination process (at 4 °C for 2 h) with different types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties, including texture and protein profile of beef steaks and the formation of heterocyclic aromatic amines (HAAs) in beef steaks cooked on a hot plate (at 200 °C for 24 min), were determined. The results showed that 3.12-4.13% of the marinate liquids were absorbed by beef steak as a result of the marination process. No significant differences (p > 0.05) were observed between the marinated and cooked beef steaks in terms of water content, cooking loss, thiobarbituric acid reactive substances (TBARS) value, hardness, cohesiveness, and chewiness. However, significant differences were detected in terms of pH value and color values (L*, a*, and b*) (p < 0.01), and springiness, 2-amino-3,8-dimethylimidazo (4,5-f) quinoxaline (MeIQx) and total HAA content (p < 0.05). The marination with pomegranate vinegar resulted in the formation of darker steak, while a lighter one was obtained when apple vinegar was used in the marination. The use of balsamic and grape vinegar in the marination process decreased the springiness value compared to the control group. The myofibrillar proteins of beef steaks marinated with different types of vinegar generally showed a similar sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profile. However, some differences were observed in the band density of some proteins depending on the trial and the type of marination. In this study, of the nine examined HAAs, only two (2-amino-3-methylimidazo (4,5-f) quinoline (IQ) and MeIQx) could be detected and quantified. IQ was detected only in the control group steak (up to 0.51 ng/g), while MeIQx was detected in all treatment groups (up to 2.22 ng/g). The total HAA content varied between 0.59-2.22 ng/g. It was determined that the marination process with different vinegar types had different effects on the total HAA content of the steaks. Using balsamic and apple vinegar in the marination process decreased the total HAA content compared to the control group, but this decrease was not statistically significant (p > 0.05). On the other hand, using grape and pomegranate vinegar in the marination process increased the total HAA content, but this increase was only significant (p < 0.05) in the marination with pomegranate vinegar.
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Affiliation(s)
- Halenur Fencioglu
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Türkiye
| | - Emel Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Türkiye
| | - Sadettin Turhan
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, 55139 Samsun, Türkiye
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Türkiye
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Deng P, Xue C, He Z, Wang Z, Qin F, Oz E, Chen J, El Sheikha AF, Proestos C, Oz F, Zeng M. Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP) in both Benzaldehyde- and Phenylacetaldehyde-Creatinine Model Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10858-10871. [PMID: 36007151 DOI: 10.1021/acs.jafc.2c03122] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Although various inhibitors have been employed to react with phenylacetaldehyde to form adducts and thus interrupt the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), high concentrations of PhIP remain in the final system. It remains unknown whether other critical aldehyde or ketone intermediates are involved in the generation of PhIP, and scavenging these reactive carbonyls simultaneously may achieve higher inhibitory efficiency of PhIP. In this study, reactive carbonyls in a glucose/creatinine/phenylalanine model system were first identified by gas chromatography-mass spectrometry (GC-MS), and then the single and synergistic effects of nonprecursor amino acids (cysteine, methionine, proline, histidine, arginine, and leucine) on scavenging reactive carbonyls were investigated to find out promising combination partners. The obtained results showed that the concentrations of benzaldehyde and phenylacetaldehyde in the glucose/creatinine/phenylalanine model system reached 0.49 ± 0.01 and 6.22 ± 0.21 μg/mL, respectively. Heating these carbonyl compounds in the presence of creatinine resulted in the quantity of PhIP produced increasing linearly with the added quantity of benzaldehyde (r = 0.9733, P = 0.0002) and phenylacetaldehyde (r = 0.9746, P = 0.0002), indicating that both compounds are key intermediates for PhIP generation. Among the investigated amino acids, histidine produced the maximum inhibition of PhIP formation (78-99%) in the benzaldehyde/creatinine model system, and proline produced the maximum inhibition of PhIP formation (13-97%) in the phenylacetaldehyde/creatinine model system, where both compounds decreased PhIP formation in a dose-dependent manner. Histidine in combination with proline enhanced the inhibitory effect against PhIP formation at a low addition level, where the highest inhibitory efficiency was obtained using a 1:3 mass ratio of histidine to proline (2 mg/mL in total), reducing PhIP formation by 96%. These findings suggest that histidine-proline combinations can scavenge benzaldehyde and phenylacetaldehyde simultaneously, enhancing the suppression of PhIP formation.
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Affiliation(s)
- Peng Deng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Aly Farag El Sheikha
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, 25 University Private, Ottawa, Ontario K1N 6N5, Canada
- Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, 32511 Shibin El Kom, Egypt
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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Pogorzelska-Nowicka E, Kurek M, Hanula M, Wierzbicka A, Półtorak A. Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review. Molecules 2022; 27:molecules27144665. [PMID: 35889534 PMCID: PMC9322758 DOI: 10.3390/molecules27144665] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 12/10/2022] Open
Abstract
Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic heterocyclic aromatic amines (HAAs). It was widely found that many factors affect the content of carcinogens in processed meat. However, it has recently been discovered that after digestion free HAAs are released, which are not detectable before enzymatic treatment. It was established that the highest percentage of carcinogens is released in the small intestine and that its amount can be increased up to 6.6-fold. The change in free HAAs content in analyzed samples was dependent on many factors such as meat type, doneness, particle size of meat, and the enzyme concentration used for digestion. In turn, introduction of bacteria naturally occurring in the human digestive tract into the model significantly decreases total amount of HAAs. Contrary, the addition of food ingredients rich in polyphenols, fiber, and water (pepper powder, onions, apples) increases free HAAs’ release up to 56.06%. Results suggests that in vitro digestion should be an integral step of sample preparation. Artificial digestion introduced before chromatographic analysis will allow to estimate accurately the content of carcinogens in processed meat.
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Macit A, Kizil M. Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3908-3915. [PMID: 34952976 DOI: 10.1002/jsfa.11740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/22/2021] [Accepted: 12/25/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. RESULTS All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, AαC, MeAαC and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g-1 ) followed by Trp-P-2 (≤2.40 ng g-1 ), MeIQx (≤0.83 ng g-1 ), IQ (≤0.41 ng g-1 ), 7,8-DiMeIQx (≤0.29 ng g-1 ), 4,8-DiMeIQx (≤0.16 ng g-1 ) and IQx (≤0.06 ng g-1 ). However, PhIP, AαC and MeAαC were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g-1 . Total HAA content was between 0.81 and 4.03 ng g-1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%. CONCLUSION The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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12
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Sha L, Liu S. Effect of tea polyphenols on the inhibition of heterocyclic aromatic amines in grilled mutton patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lei Sha
- College of Food Science and Engineering Bohai University Jinzhou China
- Department of Plant and Soil Sciences, KTRDC University of Kentucky Lexington Kentucky USA
| | - Susu Liu
- College of Food Science and Engineering Bohai University Jinzhou China
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13
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Erdoğan B, Özdestan‐Ocak Ö. Inhibitory effects of carob and propolis extracts on the formation of heterocyclic aromatic amines in beef meatballs cooked with different methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16623] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Beyza Erdoğan
- Ege University Engineering Faculty, Food Engineering Department, 35100, Bornova‐Izmir Turkey
| | - Özgül Özdestan‐Ocak
- Ege University Engineering Faculty, Food Engineering Department, 35100, Bornova‐Izmir Turkey
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14
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Erdoğan B, Özdestan‐Ocak Ö. Determination the effects of pumpkin and rosehip seed oils on heterocyclic aromatic amine formation in meatballs by high‐performance liquid chromatography. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16299] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Beyza Erdoğan
- Engineering Faculty Food Engineering Department Ege University Bornova‐Izmir Turkey
| | - Özgül Özdestan‐Ocak
- Engineering Faculty Food Engineering Department Ege University Bornova‐Izmir Turkey
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15
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Fan H, Hu H, Li C, Xie J, Chen J, Zeng M, Shen M, Xie M. Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Heyu Fan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Huiyu Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Chang Li
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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Śnieżek E, Szumska M, Nowak A, Janoszka B. The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 39:35-51. [PMID: 34732105 DOI: 10.1080/19440049.2021.1994155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Thermal treatment of protein-rich food can lead to the formation of biologically active heterocyclic aromatic amines (HAAs). One of the methods to learn how to reduce the content as well as the influence of these compounds on heath is the study of factors inhibiting their synthesis. In the current investigation, the effect of onion and garlic on the formation of six possibly carcinogenic non-polar HAAs (α-, γ- and δ-carbolines) and two co-mutagenic β-carbolines (harmane and norharmane) was evaluated by comparing their contents in meat and gravy samples obtained from pan-fried pork dishes prepared in the presence and absence of these vegetables. Carbolines were isolated from food samples by solid phase extraction. The quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection. The concentrations of individual compounds in dishes prepared without added vegetables ranged from 0.02 ng g-1 (3-amino-1,4-dimethyl-5 H-pyrido(4,3-b)indole; Trp-P-1) to 10.1 ng g-1 of meat (2-amino-9 H-pyrido[2,3-b]indole; AαC). Onion (30 g/100 g of meat) and garlic (15 g/100 g of meat) lowered the total content (in meat and gravy) of the α-, δ- and γ-carbolines in the range from 52% to 87%. In contrast, onion caused an increase in the norharmane concentration both in meat and gravy. The percentage of carbolines in the gravies (assuming that their total content in meat and gravy is 100%) was higher in dishes prepared with onion and garlic than in dishes without these seasonings.
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Affiliation(s)
- Ewa Śnieżek
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
| | - Magdalena Szumska
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
| | - Agnieszka Nowak
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
| | - Beata Janoszka
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
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17
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ZHANG CX, XI J, WANG ST, MA YX, WANG XD. Effects of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.67321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Jun XI
- Henan University of Technology, PR China
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18
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Trujillo-Mayol I, Madalena C Sobral M, Viegas O, Cunha SC, Alarcón-Enos J, Pinho O, Ferreira IMPLVO. Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient. Food Res Int 2021; 147:110434. [PMID: 34399449 DOI: 10.1016/j.foodres.2021.110434] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 03/21/2021] [Accepted: 05/11/2021] [Indexed: 02/07/2023]
Abstract
In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds, to reduce the oxidation and formation of harmful compounds resulting from cooking, were investigated. Beef and soy-based burgers with the addition of APE (0.5% and 1%) were studied after pan frying concerning proximate and physicochemical characteristics, inhibition of protein and lipid oxidation products (thiobarbituric acid reactive substances [TBARS], hexanal, and carbonyls), heterocyclic aromatic amines (HAs) and acrylamide formation. Sensory analysis was additionally performed. APE-affected proximate composition, protein, fat, and ash contents (%) were found to be markedly higher in APE-incorporated burgers (~28.32 ± 0.29, ~14.00 ± 0.01, and ~1.57 ± 0.05, respectively), compared with the controls (~26.55 ± 0.51, ~12.77 ± 0.32, and ~1.48 ± 0.16, respectively). Lower concentrations of TBARS, hexanal, and carbonyls were observed in APE-treated burgers on Days 1 and 10, post-cooking, compared to controls. Overall, it was found that APE had a greater protective effect than the positive control (sodium ascorbate incorporated) in beef burgers. In soy burgers, the positive control demonstrated pro-oxidant activity. The addition of 0.5% APE was found to inhibit HAs and acrylamide formation in beef and soy burgers. Although the addition of APE affected the color of both meat and soy burgers, it did not impact consumer preference. It was therefore concluded that APE extract might be a suitable clean-label alternative to synthetic antioxidants, and that it can protect and increase the nutritional value of meat and meat-free burgers.
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Affiliation(s)
- Igor Trujillo-Mayol
- Departamento de Ingeniería de Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, PO Box 447, Chillán, Chile.
| | - M Madalena C Sobral
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
| | - Olga Viegas
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal; Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
| | - Julio Alarcón-Enos
- Laboratorio de Síntesis y Biotransformación de Productos Naturales, Facultad de Ciencia, Universidad del Bío-Bío, Chillán, Chile
| | - Olívia Pinho
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal; Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
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19
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Chen Q, Xue C, Chen J, He Z, Wang Z, Qin F, Wang Q, Cao Q, Oz F, Oz E, Chen J, Zeng M. Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline. Food Chem 2021; 365:130484. [PMID: 34237578 DOI: 10.1016/j.foodchem.2021.130484] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/17/2021] [Accepted: 06/24/2021] [Indexed: 10/21/2022]
Abstract
The effect and elimination pathway of proline on reducing PhIP and the effect of processing temperature, duration, and proline addition on the PhIP-proline adduct and its precursors were investigated. The results have demonstrated that PhIP and proline could condense to produce the adduct by direct heating, which could also be detected in the PhIP-producing model system and in beef patties with proline. The analytical method was optimized and has a good limit of detection (0.006-73 ng/mL), limit of quantification (0.021-245 ng/mL), recovery rate (about 80%-120%), and precision (below 15%). A high dose of proline (5.0%, w/w) promoted the formation of the adduct and reduction of PhIP; long heating duration and high temperature were not conducive to the formation of the adduct in beef patties. With increased addition of proline, creatine and creatinine decreased in a dose-dependent manner; phenylalanine and glucose did not show the same trend.
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Affiliation(s)
- Qiaochun Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Jing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qin Wang
- Wuxi Institution of Supervision & Testing on Product Quality, Wuxi 214122, China
| | - Qiuqin Cao
- Wuxi Institution of Supervision & Testing on Product Quality, Wuxi 214122, China
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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20
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Comparative study on the formation of heterocyclic aromatic amines in different sugar smoking time. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107905] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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21
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Zhao T, Xi J, Zhang C, Ma Y, Wang X. Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties. RSC Adv 2021; 11:6831-6841. [PMID: 35423193 PMCID: PMC8694915 DOI: 10.1039/d0ra09790j] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Accepted: 02/03/2021] [Indexed: 11/21/2022] Open
Abstract
Adinandra nitida leaf extract (ANE) is rich in phenols and flavonoids. In this study, the effects of ANE as an additive on the formation of major heterocyclic amines (HCAs), namely, PhIP, norharman and harman, in both chemical model systems and fried chicken patties were explored. In model systems, treatment with various amounts of ANE (0, 15, 30, 45, 60 mg) led to the most effective inhibition of PhIP, norharman and harman, with levels reduced by 47.88%, 49.73% and 29.63% when treated with 45 mg, 60 mg and 60 mg, respectively. Further, the effect of diverse dosages of ANE (0, 0.2, 0.4, 0.6%, w/w) on the formation of HCAs in chicken patties fried at 170 °C and 190 °C was evaluated. Statistics showed that the temperature significantly increased the formation of HCAs. Total HCA contents of patties fried at 170 °C and 190 °C ranged from 1.52 ng g-1 to 2.52 ng g-1 and from 6.05 ng g-1 to 13.76 ng g-1, respectively. The inhibitory efficacy of various concentrations of ANE on the total HCA content was higher (38.95-56.03%) in patties fried at 190 °C than at 170 °C (18.65-40.08%). External parts of the meat patties showed higher HCA contents than the interior. The current study presents evidence that ANE at moderate dosages can reduce the formation of HCAs in fried chicken. By extension it suggests that ANE has potential applications as a natural antioxidant for preventing the formation of HCAs in foods.
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Affiliation(s)
- Tianpei Zhao
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
| | - Jun Xi
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
| | - Chenxia Zhang
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
| | - Yuxiang Ma
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
| | - Xuede Wang
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
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22
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Yan Y, You FH, Zeng MM, Chen J, Huang JJ, Jiang J. Evaluating the effects of temperature and time on heterocyclic aromatic amine profiles in roasted pork using combined UHPLC-MS/MS and multivariate analysis. Food Res Int 2021; 141:110134. [PMID: 33642001 DOI: 10.1016/j.foodres.2021.110134] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 12/27/2020] [Accepted: 01/08/2021] [Indexed: 01/19/2023]
Abstract
In this study, ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) combined with principal component analysis (PCA) were used to investigate the effects of process conditions on the profiles of carcinogenic and mutagenic heterocyclic aromatic amine (HAA) in the pork roasted at 175 °C, 200 °C, 225 °C and 250 °C for 10, 15, 20, 25, 30, 35 and 40 min. Twelve HAAs from four categories, including carboline (Norharman, Harman, and Phe-p-1), imidazopyridine (PhIP, 4'-OH-PhIP, DMIP, and 1,5,6-TMIP), imidazoquinoline (IQ, IQ [4,5-b], and MeIQ), and imidazoquinoxaline (MeIQx and 4,8-DiMeIQx), were detected, quantified and used to compose the HAA profiles in roasted pork. After being Analyzed by PCA, the distributions of HAA profiles from different temperature on the PCA score plot demonstrated that there are significant differences among the HAA profiles from different temperatures. The loading plot also showed that PhIP, 4'-OH-PhIP, IQ[4,5-b], and MeIQ were mainly responsible for the difference. The profiles from higher temperature distribute more scattered than the lower ones, illustrating that the time effects on the HAA profiles from higher temperature are stronger than the lower ones. Comparing the score and loading plots of different heating times, the diversities of the HAA profiles at different temperatures increased under prolonged heating because of the changingpyridines levels. The results of PCA that comparing the HAA from different categories displayed that the formation features of four categories HAAs were significantly differed because of their formation discrepancy under low temperatures and short-term roasting. Using HAA profiles as an entirety, these findings obtained in this study are more close to the real process of HAA formation in roasted pork, and make the complex effects of temperature and time on multiple HAA formations more simply to be concluded.
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Affiliation(s)
- Yan Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
| | - Feng-Hui You
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China
| | - Mao-Mao Zeng
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing-Jing Huang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China
| | - Jian Jiang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
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23
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Shamsudin S, Selamat J, Sanny M, Jambari NN, Sukor R, Praveena SM, Khatib A. The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay. Molecules 2020; 25:E3874. [PMID: 32858787 PMCID: PMC7504569 DOI: 10.3390/molecules25173874] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 11/26/2022] Open
Abstract
Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.
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Affiliation(s)
- Sharina Shamsudin
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang 43400, Selangor, Malaysia
| | - Jinap Selamat
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Maimunah Sanny
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nuzul Noorahya Jambari
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rashidah Sukor
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Sarva Mangala Praveena
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Alfi Khatib
- Pharmacognosy Research Group, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia;
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24
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Jing J, He Y, Wang Y, Zeng M. Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids. Food Chem 2020; 336:127551. [PMID: 32795783 DOI: 10.1016/j.foodchem.2020.127551] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 06/10/2020] [Accepted: 07/08/2020] [Indexed: 11/24/2022]
Abstract
The inhibitory effects of Portulaca oleracea L. (PO) and its flavonoid ingredients on the formation of heterocyclic amines (HAs) in roast beef patties were investigated. Ten HAs were found in control patties, and the total content was 212.73 ± 7.13 ng/g. With the addition of PO (1%, 5%, and 10%, w/w), HAs decreased by 62.39%, 68.03%, and 73.75%, respectively. The main flavonoid ingredients (rutin, hesperidin, and flavanone) also present a similar inhibitory effect. The Density Function Theory (DFT) methods were adopted to investigate the inhibitory mechanism. These ingredients bonded with the intermediate to block the formation of norharman. Both experimental and calculated data of the ingredients were analyzed on their HAs inhibitory capacity. Our results provide a novel and valuable strategy to reduce HAs via a low additive level of medicinal and edible plants. And the correlation between experimental and calculated data could be applied to predict the inhibitory ability of inhibitors.
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Affiliation(s)
- Jing Jing
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa 999078, Macau; School of Pharmacy, Zunyi Medical University, Zunyi 563000, China
| | - Yonghui He
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Nationalities University, Kunming 650500, China
| | - Yali Wang
- Key Laboratory of Traditional Chinese Medicine Quality and Standard, Gansu University of Chinese Medicine, Lanzhou 730101, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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25
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Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.30] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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26
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Bao X, Miao J, Huang Y, Lai K. Revealing a key inhibitory mechanism of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline via trapping of methylglyoxal. J Food Sci 2020; 85:2090-2097. [PMID: 32579728 DOI: 10.1111/1750-3841.15305] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 04/12/2020] [Accepted: 05/03/2020] [Indexed: 11/28/2022]
Abstract
The inhibitory effects of vitamins (nicotinic acid, pyridoxamine [PM], and l-ascorbic acid) and phenolic acids (ferulic acid and p-coumaric acid) on the formation of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) were studied in a glycine/glucose/creatinine model system and fried tilapia cakes. The results showed that PM was the most potential inhibitor and the inhibition rates reached 82.72% and 78.54% in model system and fried tilapia cakes, respectively. Detailed formation mechanism of MeIQx was put forward to find the inevitable species in the non-free radical formation mechanism of MeIQx. Dose-dependent analysis of PM on methylglyoxal (MGO ) and MeIQx formation were studied by using model systems and the results showed that MGO and MeIQx were both reduced about 60% in reaction mixtures when the molar ratio of PM to glycine was 1:16, which indicated that MGO is a key intermediate on the pathway of MeIQx formation. Quantum chemistry calculations showed that PM can act as a useful inhibitor to inhibit the formation of MeIQx and react with MGO to form new compounds. A pathway for the inhibitory activity of PM against MeIQx formation was proposed. PRACTICAL APPLICATION: Pyridoxamine was the most effective inhibitor against heterocyclic aromatic amines (HAAs) and could be applied to a variety of food systems. While the inhibitory mechanism is still unclear. Detailed formation mechanism of MeIQx was put forward first and suggested methylglyoxal as an inevitable species in the non-free radical formation mechanism of MeIQx in this study. Pyridoxamine trapping methylglyoxal is likely a key mechanism against the generation of MeIQx was demonstrated by quantum chemistry calculation and experimental demonstration. These findings may provide effective suggestions for reducing HAAs and similar toxicants in daily cuisine.
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Affiliation(s)
- Xiangxiang Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.,Engineering Research Center of Food Thermal-Processing Technology, Shanghai, 201306, China
| | - Yiqun Huang
- School of Chemical and Biological Engineering, Changsha University of Science and Technology, Hunan, 410000, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.,Engineering Research Center of Food Thermal-Processing Technology, Shanghai, 201306, China
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27
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Lee SY, Yim DG, Lee DY, Kim OY, Kang HJ, Kim HS, Jang A, Park TS, Jin SK, Hur SJ. Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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28
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Dietary phytochemicals as the potential protectors against carcinogenesis and their role in cancer chemoprevention. Clin Exp Med 2020; 20:173-190. [PMID: 32016615 DOI: 10.1007/s10238-020-00611-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Accepted: 01/27/2020] [Indexed: 02/06/2023]
Abstract
Health-threatening consequences of carcinogen exposure are mediated via occurrence of electrophiles or reactive oxygen species. As a result, the accumulation of biomolecular damage leads to the cancer initiation, promotion or progression. Accordingly, there is an association between lifestyle factors including inappropriate diet or carcinogen formation during food processing, mainstream, second or third-hand tobacco smoke and other environmental or occupational carcinogens and malignant transformation. Nevertheless, increasing evidence supports the protective effects of naturally occurring phytochemicals against carcinogen exposure as well as carcinogenesis in general. Isolated phytochemicals or their mixtures present in the whole plant food demonstrate efficacy against malignancy induced by carcinogens widely spread in our environment. Phytochemicals also minimize the generation of carcinogenic substances during the processing of meat and meat products. Based on numerous data, selected phytochemicals or plant foods should be highly recommended to become a stable and regular part of the diet as the protectors against carcinogenesis.
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29
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Yao M, Khan IA, Cheng Y, Ang Y, Zhou X, Huang M. Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks. J Food Prot 2020; 83:365-376. [PMID: 31971460 DOI: 10.4315/0362-028x.jfp-19-084] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Accepted: 06/22/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS
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Affiliation(s)
- Mingjun Yao
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yiqun Cheng
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yun Ang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.,Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, People's Republic of China
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Dong H, Xian Y, Li H, Bai W, Zeng X. Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies. Compr Rev Food Sci Food Saf 2020; 19:365-404. [DOI: 10.1111/1541-4337.12527] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 10/16/2019] [Accepted: 12/01/2019] [Indexed: 12/16/2022]
Affiliation(s)
- Hao Dong
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Yanping Xian
- Guangzhou Quality Supervision and Testing Institute Guangzhou China
| | - Haixia Li
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Weidong Bai
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Xiaofang Zeng
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
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31
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Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market. Food Chem Toxicol 2020; 135:110931. [DOI: 10.1016/j.fct.2019.110931] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 10/22/2019] [Accepted: 10/28/2019] [Indexed: 11/19/2022]
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32
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Pan T, Wang Z, Chen BH, Hui T, Zhang D. Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork). Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14368] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Teng Pan
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Product Processing Ministry of Agriculture Institute of Food Science and Technology No. 1 Nong‐Da South Road Hai‐Dian District Beijing 100193 China
| | - Zhenyu Wang
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Product Processing Ministry of Agriculture Institute of Food Science and Technology No. 1 Nong‐Da South Road Hai‐Dian District Beijing 100193 China
| | - Bing Huei Chen
- Department of Food Science Fu Jen Catholic University 242 New Taipei City Taiwan China
| | - Teng Hui
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Product Processing Ministry of Agriculture Institute of Food Science and Technology No. 1 Nong‐Da South Road Hai‐Dian District Beijing 100193 China
| | - Dequan Zhang
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Product Processing Ministry of Agriculture Institute of Food Science and Technology No. 1 Nong‐Da South Road Hai‐Dian District Beijing 100193 China
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Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures. Meat Sci 2019; 147:70-81. [DOI: 10.1016/j.meatsci.2018.08.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 07/10/2018] [Accepted: 08/31/2018] [Indexed: 11/23/2022]
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34
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Khan IA, Yiqun C, Zongshuai Z, Ijaz MU, Brohi SA, Ahmad MI, Shi C, Hussain M, Huang J, Huang M. Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds. J Food Sci 2018; 84:192-200. [PMID: 30561018 DOI: 10.1111/1750-3841.14418] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 11/09/2018] [Accepted: 11/16/2018] [Indexed: 01/13/2023]
Abstract
Heterocyclic amines (HCAs) have been identified as highly mutagenic and are risk factors for human cancer. In recent years, the intake of fast-food meat products has increased exponentially due to their convenience. Therefore, it is important to assess the health risks of HCAs and provide useful public dietary guidelines. Eight fast-food meat products were selected from the Chinese market, including chicken, beef, and fish, to evaluate their health risk in conjunction with HCAs. Crispy chicken drumsticks contained the maximum level of total HCAs (24.18 ± 3.57 ng/g), followed by crispy fried chicken burgers (19.99 ± 1.41 ng/g) and traditional Chinese nuggets (19.17 ± 1.23 ng/g), whereas shrimp cake burgers had the lowest levels (13.17 ± 1.77 ng/g). Crispy chicken drumsticks (men: 169.12 ng/day, women: 108.70 ng/day), hot chicken wings (men: 126.32 ng/day, women: 142.11 ng/day), and crispy fried chicken burgers (men: 129.78 ng/day, women: 59.91 ng/day) were found to provide the highest dietary intake of HCAs in both genders, which may lead to an increase in colorectal and breast cancers. PRACTICAL APPLICATIONS: The rapid expansion of the Chinese fast-food industry has promoted serious health problems, such as colorectal cancer and some cardiovascular diseases. Several epidemiological studies revealed that a high intake of processed meats may increase the risk of cancer in humans because cooking food proteins, such as meat, at high temperatures could produce high levels of carcinogenic compounds, such as HCAs. Because of the vast variation in eating habits, preparation methods and the frequency of meat consumption, it is important to evaluate the accurate level of HCAs in commercially available fast-food meat products with the aim to clarify the association between processed meats and the health risk.
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Affiliation(s)
- Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Cheng Yiqun
- College of Environmental Science & Engineering, Inst. of Functional Food, Anhui Normal Univ., Wuhu, Anhui, 241000, PR China.,Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Zhu Zongshuai
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Muhammad Umair Ijaz
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Sarfaraz Ahmed Brohi
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Muhammad Ijaz Ahmad
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Caiyue Shi
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Muzahir Hussain
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
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35
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Luo L, Bai Y, Zhou G. Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo. J Food Sci 2018; 83:565-573. [PMID: 29337342 DOI: 10.1111/1750-3841.14000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 11/05/2017] [Accepted: 11/06/2017] [Indexed: 11/28/2022]
Abstract
3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) is a group 2B carcinogen characterized by the International Agency for Research on Cancer (IARC) and great efforts have been taken to reduce Trp-P-1 mutagenicity to humans. In this study, the effect of a reduction of Trp-P-1 on intestinal absorption as a promising strategy was investigated. The data showed that when 20 mM Trp-P-1 cotransported with 10 mM of sodium carboxymethyl cellulose (CMC), xanthan gum, or carrageenan, the absorption rate of Trp-P-1 was reduced by 31.5%, 49.5%, or 72.9% in MDCK-MDR1 cell monolayer, respectively; and 64.6%, 83.4%, or 64.1% in rat intestinal tissues, correspondingly. These 3 polysaccharides also reduced pharmacokinetic parameters, that is, Cmax , AUC0-t , and AUC0-∞ , after Trp-P-1 was given to rats intragastrically. However, gum arabic did not exhibit similar effects on Trp-P-1 absorption in vitro or in vivo. The Ames test showed that these 3 polysaccharides reduced Trp-P-1 mutagenicity to Salmonella typhimurium TA98, but gum arabic did not. Isothermal titration calorimetry assay indicated that Trp-P-1 interacted with these 3 polysaccharides. Thermodynamic study showed that the actual value of △H <0, but its absolute value greater than the corresponding value of T∆S, suggest a specific interaction between Trp-P-1 and these 3 polysaccharides, probably through the hydrogen bond and/or ion interaction. Reduction of Trp-P-1 intestinal absorption using food additives could be one of the strategies to suppress Trp-P-1-induced carcinogenesis in human. PRACTICAL APPLICATION 1.This study provides insightful information for the food industry how gum arabic, xanthan gum, kappa carrageenan, and sodium carboxymethyl cellulose affect the absorption of Trp-P-1. 2.This study also provides novel information regarding a better formulation for meat products to reduce Trp-P-1 absorption.
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Affiliation(s)
- Lingying Luo
- Key Lab. of Meat Processing, MOA; Key Lab. of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural Univ., Weigang 1#, Nanjing, 210095, PR, China.,Coll. of Engineering, Nanjing Agricultural Univ., Dianjiangtai 40#, Nanjing, 210031, PR, China
| | - Yun Bai
- Key Lab. of Meat Processing, MOA; Key Lab. of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural Univ., Weigang 1#, Nanjing, 210095, PR, China
| | - Guanghong Zhou
- Key Lab. of Meat Processing, MOA; Key Lab. of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural Univ., Weigang 1#, Nanjing, 210095, PR, China
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36
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Tengilimoglu-Metin MM, Kizil M. Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat Sci 2017; 134:68-75. [DOI: 10.1016/j.meatsci.2017.07.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 07/20/2017] [Accepted: 07/24/2017] [Indexed: 01/06/2023]
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37
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Lu F, Kuhnle GK, Cheng Q. Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.043] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Tengilimoglu-Metin MM, Hamzalioglu A, Gokmen V, Kizil M. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Res Int 2017; 99:586-595. [PMID: 28784521 DOI: 10.1016/j.foodres.2017.06.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 10/19/2022]
Abstract
This study focused on the inhibitory effect of different levels of hawthorn extract (0, 0.5, and 1%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast cooked by either pan-cooking or oven-cooking. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of twelve HAAs were assessed (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2). Varying levels of IQ (up to 4.47ng/g), IQx (up to 0.69ng/g), MeIQ (up to 0.82ng/g), MeIQx (up to 1.01ng/g), 4,8-DiMeIQx (up to 0.10ng/g), 7,8-DiMeIQx (up to 0.23ng/g), PhIP (up to 0.75ng/g), harman (up to 2.15ng/g), norharman (up to 1.08ng/g), AαC (up to 1.86ng/g), MeAαC (up to 0.48ng/g), and Trp-P-2 (up to 12.88ng/g), were detected. Samples cooked at 150°C had very low amounts of HAAs, and the levels of HAAs increased gradually when the cooking temperature rose from 150 to 250°C. The total HAA content in chicken breast and beef ranged between not detectable to 17.60ng/g, and not detectable to 11.38ng/g, respectively. The inhibitory effects of hawthorn extract at 0.5% and 1% on total HAAs levels were found to be 12-100% and 19-97% in chicken breast, respectively, and 42-100% and 20-35% in beef, respectively. This study demonstrated that hawthorn extracts at 0.5% and 1% could mitigate HAA formation, especially at high cooking temperatures.
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Affiliation(s)
| | - Aytul Hamzalioglu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Vural Gokmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey.
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39
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Volatiles, polysaccharides and total polyphenols in Chinese rose tea infusions and their antioxidant activities. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13323] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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