Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : The effects of natur The effects of natur The effects of natur The effects of natur The effects of natural extr al extr al extr al extr al extracts on the for acts on the for acts on the for acts on the for acts on the formation of polar (IQ, M mation of polar (IQ, M mation of polar (IQ, M mation of polar (IQ, M mation of polar (IQ, MeIQ, M eIQ, M eIQ, M eIQ, M eIQ, MeIQx, 4,8-D eIQx, 4,8-D eIQx, 4,8-D eIQx, 4,8-D eIQx, 4,8-DiM iM iMiM iMeIQx, and P eIQx, and P eIQx, and P eIQx, and P eIQx, and PhIP) hIP) hIP) hIP) hIP) and nonpolar (norharman, harman, and A and nonpolar (norharman, harman, and A and nonpolar (norharman, harman, and A and nonpolar (norharman, harman, and A and nonpolar (norharman, harman, and A␣ ␣ ␣ ␣ ␣C) heterocyclic amines (HAs) were examined in ground beef cooked C) heterocyclic amines (HAs) were examined in ground beef cooked C) heterocyclic amines (HAs) were examined in ground beef cooked C) heterocyclic amines (HAs) were examined in ground beef cooked C) heterocyclic amines (HAs) were examined in ground beef cooked at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and 69%, r 69%, r 69%, r 69%, r 69%, respectiv espectiv espectiv espectiv espectively ely ely ely ely, for 1.

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

“…For instance, rosemary oleoresin, added to the ground beef patties before frying, resulted in a reduction of PhIP (Balogh, Gray, Gomma, & Booren, 2000), while rosemary extract added to virgin olive oil, used for frying beef burgers, also decreased the concentration of HAs (Persson, Graziani, Ferracane, Fogliano, & Skog, 2003). The formation of MeIQx was effectively reduced by additions of 1.0% of pine bark extract, rosemary oleoresin or grape seed extract (Ahn & Grun, 2006). Most recently, it was reported that spice-containing marinades can be effective inhibitors of HA's formation during meat grilling (Smith, Ameri, & Gadgil, 2008).…”

Food Borne Carcinogens: A Dead End?

“…8 (Ahn et al 2005;Bermudo et al, 2005 ;Borgen et al, 2004;Busquets et al, 2004Busquets et al, , 2006Busquets et al, , 2008Casal et al, 2004;Cheng et al, 2007;Gerbl et al, 2004;Khan et al, 2008;Lan et al, 2004;Melo et al, 2008;Ni et al, 2008;Oz et al, 2007;Persson et al, 2004;Ristic et al 2004;Salmon et al, 2006;Toribio et al, 2007;Tsen et al, 2006;Warzecha et al, 2004;Wong et al, 2005). The average concentrations of several HCAs in meats cooked using different methods shows that chicken presents the highest concentration of HCAs, and in particular of the amines called DMIP and PhIP, which are structurally related, and the comutagens and neurotoxic amines harman and norharman, which were also found at relative high concentrations in venison.…”

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

“…The most important of them include temperature, the type of thermal processing involved (e.g. grilling, frying), the duration of the process, the type of meat material used (beef, pork, poultry, fish), the way thermal processing is handled, the content of substrates for HAAs synthesis (reducing sugars and amino acids), the spices used, the antioxidants used and pH, as well as the storage time of fresh meat in the refrigerator and the associated advancement of proteolysis (Messner and Murkovic, 2004;Murkovic, 2004a;Ristic et al, 2004;Ahn and Grun, 2005;Bermudo et al, 2005;Olsson et al, 2005;Shin, 2005;Pfau et al, 2006;Turesky, 2007;Ni et al, 2008;Costa et al, 2009;Liao et al, 2009;Polak et al, 2009a,b;Szterk et al, 2012).…”