Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers

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

“…In general, standard deviations in the HA determination were rather high for the analysed samples; however, it should be noted that the deviations in such measurements were also high in previous works (Lan et al, 2004;Persson et al, 2003). Several reasons may be considered to explain the high standard deviations, such as heterogenicity and complexity of the meat matrix, very low concentrations of HAs and the complexity of the formation of HAs, depending on multistep reactions which are difficult to control during sample processing.…”

“…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).…”

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

“…Spices are source of natural antioxidants and their effects on the formation of HCAs were investigated. Rosemary oleoresin [35], rosemary extract added to virgin olive oil [36], oleoresin or grape seed extract [37], spice-containing marinades [38], adding red and black pepper [39,40] can be effective inhibitors of HCAs formation. Marinating is another method can decrease the concentration of HCAs and several studies have shown reduced effect of marinated chicken before grilling on concentration of HCAs [41,42].…”

Influences of Food Preparation and Bioavailability on Nutritional Value

“…Serendipitously, there is now good evidence that marinating with VOO helps prevent carcinogens from forming during frying and grilling. Free radicals are involved in HA formation, and the inhibition of HA formation by marinating is probably linked to the high content of anti-oxidant phenolics in VOO since refined olive oil was found to be less effective [6]. Marinades that contain onion and garlic, herbs or red wine also have a high antioxidant capacity, and these marinades have also been found to inhibit HA formation [7,8].…”