Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis

Abstract

The effects of Chinese spices on the profiles of 17 heterocyclic amines (HAs) from seven HA categories were investigated in roast beef patties using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) and principal component analysis. Three groups of HAs, imidazopyridines (PhIP, DMIP, and 1,5,6-TMIP), imidazoquinoxalines (MeIQx and 4,8-DiMeIQx), and β-carbolines (harman and norharman), were detected and quantified in all of the samples. The results demonstrated that the total HA and imidazopyridine profiles could clearly be affected by 1% pricklyash peel (14.1 ± 0.76 and 6.06 ± 0.32 ng/g), chilli (41.0 ± 0.01 and 23.0 ± 0.52 ng/g), and cumin (59.9 ± 2.44 and 31.1 ± 3.06 ng/g), in comparison with control values of 21.8 ± 2.40 and 14.3 ± 2.04 ng/g, respectively. The difference was only significant (p < 0.05) for cumin. The imidazoquinoxaline profile was significantly (p < 0.05) affected by 1% pricklyash peel (0.57 ± 0.05 ng/g) and cumin (2.36 ± 0.20 ng/g) compared to the control (1.16 ± 0.11 ng/g). The β-carboline profile was only markedly (p < 0.05) affected by 1% cumin (26.4 ± 0.82 ng/g) compared to the control (6.26 ± 0.26 ng/g). In general, pricklyash peel inhibited HA formation, whereas star anise, fennel, cumin, chilli, and black pepper promoted HA formation. The findings could facilitate the selection of spices in meat processing to minimize HA formation.

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 samples of precursors without and with naringenin (Fig. 1b, c) [14]. Moreover, the precision values for HAs in the present work are in agreement with previously reported values [23,24].…”

“…Precursors with or without the addition of 0.018 g (0.03, 0.06, 0.06, 0.07, 0.12, 0.11, 0.09 and 0.05 mmol of rutin, luteolin, quercetin, naringenin, protocatechuic acid, p-coumaric acid, ferulic acid and chlorogenic acid, respectively) of a test flavonoid or phenolic acid were mixed with 8 mL diethylene glycol in screw cap-sealed glass tubes, and the total volumes were 10 mL by adding water. The temperature meter of the oil bath heating block was set to 230 °C according to previous study on beef patties [14] and preheated until equilibrium before inserting the tubes into the cavities. The heating time was 20 min after the equilibrium, and fluctuation of temperature was within 2 °C.…”

“…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].…”

“…Seven HAs: norharman, harman, DMIP, PhIP, IQx, MeIQx and 4,8-DiMeIQx were detected and quantified in all of the samples without and with flavonoids (phenolic acids), thus employed in the subsequent multivariate analysis. The PCA results show that the inhibitory patterns of the two groups are different; moreover, flavonoids have inhibitory potential to norharman, PhIP, 4,8-DiMeIQx, while phenolic acids have possible capability of inhibiting star anise, fennel, cumin, chili and black pepper on HA profiles in roast beef patties have been investigated [14]. The results have shown that pricklyash peel can inhibit HA formation, while star anise, fennel, cumin chili and black pepper promote HA formation.…”

Amino Acids Inhibitory Effects and Mechanism on 2‐Amino‐1‐Methyl‐6‐Phenylimidazo [4,5‐b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems

“…Contrary, several studies have found that natural herbs/spices/antioxidants may promote PhIP formation in cooked foods. For example, Zeng and others () reported that adding 1% cumin, chili, or black pepper into roasted beef patties significantly increased PhIP formation by 52%, 33%, or 45%. A mixture of basil (0.5%), coriander (0.2%), and sweet grass (0.2% to 0.5%) extracts was also reported to increase the concentration of PhIP in cooked beef samples (Damašiusa and others ).…”