Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

“…In another study the use of 0.2 % and 0.5 % of thyme, savoury and oregano extracts slightly decreased the formation of 1-methyl-6-phenyl-1 H-imidazo [4,5-b]pyridin-2-amine (PhIP). They observed that oregano and basil extracts have shown the best positive and negative effects on the formation of PhIP (Damašius et al 2011). Quelhas et al (2010) used green tea marinade in pan-fried beef cooked at 180-200°C for the reduction of PhIP and AαC and found that marinating in green tea resulted a significant decrease (p < 0.05) in the level of these HCAs.…”

Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants

“…The reason for this lower efficiency is not known, although it could be due to the different compositions of the active groups in oregano, which are a varity of polyphenols, flavonoids and different compounds in the essential oil such as carvacrol, thymol, γ-terpinene and linalool [17] [18] and acerola, which are a combination of ascorbic acid [22] and phenolic compounds [23]. Another explanation could be the other ingrediens in the oregano marinade as especially garlic and onions are both known to have a high antioxidative capacity (Table 2) and a high efficiency in reducing the formation of HCAs [33], but also thyme, which is present in a lower concentration (Table 1) can reduce the formation of HCA's though to a lesser extend than oregano [34]. This leaves the oregano marinade as the most appreciated and most effective marinade for healthy barbecuing.…”

“…Oregano has previously demonstrated its potential in increasing the shelf life of meat by reducing lipid oxidation [19]. However, it has only scarcely been investigated with respect to the reduction of HCA formation, and the results from a model study show divergent results depending on the treatment [20]. The acerola berry (Malpighia emarginata) has strong antioxidant properties [21] because of its high content of ascorbic acid [22] and phenolic compounds [23].…”

Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

“…For the rich contents of antioxidants such as phenolic compounds [11][12][13] and wide use in food processing, many spices have been screened for their capacities of HA inhibition [14][15][16]. Several spices such as galangal, fingerroot, rosemary, turmeric have been shown to inhibit PhIP and MeIQx significantly [16].…”

“…Several spices such as galangal, fingerroot, rosemary, turmeric have been shown to inhibit PhIP and MeIQx significantly [16]. However, extracts of other spices such as oregano and basil can increase the formation of PhIP, although they are also rich in phenolic compounds and have good antioxidative activity [15]. In a former research, the effects of spices including pricklyash peel, Abstract To discriminate and investigate the inhibitory patterns of different categories of ingredients from natural origin such as spice is necessary to elucidate the inhibitory mechanism of them on heterocyclic amines (HAs) formation.…”