Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS

Abstract

Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were subjected to pan-frying under controlled temperature. The levels of HCAs DMIP, MeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were found to be between 0.93 and 27.52 ng g(-1), whereas IQ, MeIQ, AαC, MeAαC, Trp-P-1 and Trp-P-2 were found either below the limit of quantification or not detected in the control sample. Nevertheless, for samples cooked using food condiments, the amounts of HCAs (DMIP, MeIQx, 4,8-DiMeIQx and PhIP) were between 0.14 and 19.57 ng g(-1); harman and norharman were detected at higher concentrations up to 17.77 ng g(-1) while IQ and MeIQ were at levels below the limit of quantification; and AαC, MeAαC, Trp-P-1 and Trp-P-2 were not detected in any of the samples. The outcomes revealed that the formation of HCAs (except harman and norharman) diminished after the addition of food condiments. Edible oil contributed to the highest levels of HCA formation, followed by garlic, paprika, pepper and tomato.

Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

“…Other studies include similar results, with a decrease in the formation of HAs, except β‐carbolines, in fried chicken for 15 min at 215 to 225 °C with 0.1% pepper (Khan, 2015), and increased the formation of some groups of HAs, which influences its total content, with star anise, fennel, black pepper, and red pepper (0.5 and 1%) in beef roasted at 230 °C for 5 min per side (Zeng et al., 2014). The authors add that some bioactive compounds can degrade at high temperatures and that many with protective action in small amounts can act as pro‐oxidants at high concentrations (Khan, 2015; Zeng et al., 2014).…”

“…(2018), with meatballs fried at 180 °C for 3 min, ginger showed strong inhibitory effect for total HAs (78.5% in beef and 86.7% in chicken), followed by black pepper, red pepper, and onion, all at 0.5%. In contrast, another assay found greater inhibitions for 1% garlic, followed by 0.15% paprika and 0.10% pepper, differences that may have been caused by the concentrations (Khan, 2015). About PAHs, also evaluated in the study by Lu et al.…”

“…For HAs, the association between the content of bioactive compounds and their ability to modulate the oxidative systems, donate hydrogen atoms, and transfer electrons to reduce or eliminate active radicals is well documented (Chen et al., 2017, 2020; Dong et al., 2011; Janoszka, 2010; Janoszka et al., 2019; Jung et al., 2010; Khan, 2015; Lu et al., 2018; Puangsombat et al., 2011; Rounds et al., 2012; Rounds et al., 2013; Sepahpour et al., 2018).…”

The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines

“…Thus, it is proven with epidemiologic studies that various chemical compounds form as a result of cooking foods rich in protein, such as cooking meat and fish at high temperatures. All of these compounds are mutagenic and majority of them are also considered as carcinogenic . Among these chemical compounds, heterocyclic aromatic amines (HCAs) have an important place.…”

“…All of these compounds are mutagenic and majority of them are also considered as carcinogenic. [2][3][4][5][6][7] Among these chemical compounds, heterocyclic aromatic amines (HCAs) have an important place. Firstly, HCAs were discovered by Japanese scientists in 1977, in grilled meat and fish, as a new chemical group.…”