Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

Keşkekoğlu, Hasan; Üren, Ali

doi:10.1016/j.meatsci.2013.12.004

Cited by 100 publications

(74 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, there are studies in the literature showing that IQ was determined in much higher levels in cooked meat and meat products. Thus, Keşkekoğlu and Üren determined IQ at amounts between 44.65 and 60.69 ng g −1 in beef meatballs cooked in a pan at 180 °C for 8 min, at amounts between 67.91 and 122.80 ng g −1 in beef meatballs deep fried at 150 °C for 5 min, at amounts between 126.71 and 139.21 ng g −1 in beef meatballs baked in the oven at 180 °C for 27 min, and at amounts between 188.71 and 303.06 ng g −1 in beef meatballs charbroiled at 280 °C for 20 min.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, MeIQx could not be detected in beef cooked at 150–200 °C for 9 min and in beef meatballs cooked on a hot plate at 150–250 °C for 8 min . However, MeIQx was determined at amounts between 0.06 and 0.43 ng g −1 in meats grilled at 230 °C for 5 min, at amounts between 0.3 and 1.0 ng g −1 in beef grilled at 300 °C for 4 min, at amounts between 0.5 and 4.2 ng g −1 in meatball samples cooked on an electric grill at 175–225 °C for 6 to 10 min, at amounts between 0.68 and 2.20 ng g −1 in beef cooked on a pan at 150–250 °C for 10 min at amounts between 0.69 and 1.63 ng g −1 in beef charbroiled at 75 °C internal temperature, at amounts between 1.28 and 5.66 ng g −1 in trout fillets cooked by the sous‐vide method at 65–85 °C, at amounts between 2.39 and 7.20 ng g −1 in beef cooked on an electric grill at 180–280 °C for 7 to 10 min, at amounts between 3.6 and 4.9 ng g −1 in beef fried in a teflon pan at 200 °C for 8 min, at amounts between 5.15 and 16.02 ng g −1 in beef grilled at 200 °C for 20 min and in beef meatballs grilled at 223 °C for 20 min, at amounts between not detected and 13.05 ng g −1 in beef meatballs cooked on a pan at 180 °C for 8 min, at amounts between 29.55 and 30.21 ng g −1 in beef meatballs baked in the oven at 180 °C for 27 min, at amounts between 29.72 and 12.90 ng g −1 in beef meatballs deep fried at 150 °C for 5 min and at amounts between 15.18 and 35.21 ng g −1 in beef meatballs charbroiled at 280 °C for 20 min . In addition, in the study by Gibis, the effects of using garlic, onion and lemon juice in a marination on the formation of HCAs were examined and it was determined that MeIQx contents of beef meatballs grilled at 230 °C for 5 min significantly decreased as garlic and onion amount used in the marination increased.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

Nuray

Öz

2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND The effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion‐water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated. RESULTS It was determined that cooking process caused a reduction in the water content of meatballs as well as an increase in pH values. MeIQx, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC and MeAαC could not be detected in any of the analyzed meatballs, while IQx, IQ and MeIQ were determined in some of the samples. CONCLUSION The use of 0.25% and 0.50% white onion‐water extract in meatball preparation inhibited the formation of IQx and IQ that were identified in the control group, but their quantities could not be determined. However, the use of water extract of varying types of onions in meatball preparation increased the total HCA content due to the increase of the MeIQ formation. In addition, it was determined that as the rate of onion‐water extract for varying types of onions increased, the total HCA amount also increased. The total HCA amount of the meatballs varied between 0.05 and 0.1 ng g−1. © 2019 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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

Nuray

Öz

2019

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Natural products extracts and spices are the most commonly used additives for the inhibition of HAAs in the last decade. A lot of studies have used various natural products extracts including grape seed and rosemary extract (Gibis & Weiss, ; Keskekoglu & Uren, ; Natale et al., ), pomegranate seed extract (Keşkekoğlu & Üren, ), apple peel polyphenol extract (Sabally, Sleno, Jauffrit, Iskandar, & Kubow, ), Rosa rugosa tea extract (Jamali et al., ), artichoke extract (Tengilimoglu‐Metin & Kizil, ), hawthorn extract (Tengilimoglu‐Metin et al., ), and green tea extract (Cheng et al., ; Güliz Haskaraca, Soncu, Kolsarıcı, Öz, & Juneja, ) to inhibit HAAs formation. The target HAAs are mainly consisting of IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIOx, PhIP, AαC, MeAαC, norharman, harman, Trp‐P‐1, and Trp‐P‐2.…”

Section: Mitigation Strategies For Haasmentioning

confidence: 99%

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Dong

Xian

et al. 2020

Comp Rev Food Sci Food Safe

112

View full text Add to dashboard Cite

During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major groups based on the heating temperature, which are thermic HAAs generally formed in 150 to 300 °C and pyrolytic HAAs produced above 300 °C. This review focuses on the formation mechanisms of HAAs and identifies different mechanisms of the formation of HAAs in foodstuffs. Moreover, an overview of the available extraction, purification methods, and instrumental analytical methods in the last two decades is shown to determine the HAAs in various foodstuffs. Finally, based on the factors that affect the formation of HAAs in heat‐processed foodstuffs, such as the cooking method, food type, the recipe, and the content of substances with enhancing or inhibiting effects on the formation of HAAs, this review also highlights the most promising strategies for mitigating HAAs, which include adjusting cooking methods or process conditions, adding natural product extracts, antioxidants or other compounds, or reasonable selection of types of foodstuff. The review intends to provide a broad but comprehensive understanding of the formation, extraction, purification, analytical methods, and possible mitigation strategies for isolated and identified HAAs.

show abstract

“…Indeed, dry substances could linkage water and fat during the cooking and improve the water holding capacity (Mancini et al, ). Anyhow, no general conclusion can be formulated as several articles reported a lack of variation in presence of spices and plant products (Ganhão, Estévez, Armenteros, & Morcuende, ; Keşkekoǧlu & Üren, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation

Mancini

Nuvoloni

Pedonese

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The effects of garlic powder and salt were assessed on physical–chemical traits, antioxidant capacity and lipid peroxidation of rabbit burgers. Four type of burgers were formulated (only meat—control; 0.25% of garlic powder; 1% of salt; 0.25% of garlic powder, and 1% of salt). Burgers were analyzed both as raw and cooked products. Garlic powder modified partially the color of the burgers and increased partially the antioxidant capacity (DPPH) of the raw samples. Addition of salt modified the color and induced an increase in lipid peroxidation (TBARS) in raw burgers. No differences were highlighted in antioxidant capacity and in lipid peroxidation of cooked burgers. The burgers with both garlic powder and salt showed mixed results. Mixing garlic powder and salt could be a potential practical application as results partially showed that garlic could contrast the negative effective of the salt. Practical applications Rabbit meat has a great potential as food for its high nutritional value and digestibility, due to its high content of protein and amino acids, with an important biological value and for its low content of fat and high percentage of unsaturated fatty acids. New products that could easily meet the consumers’ behavior are needed in this sector to ensure future prospective and renew a meat that nowadays is less eaten. Ingredients and additives could play a major role in the product stability and could enhance its acceptability.

show abstract

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

Cited by 100 publications

References 25 publications

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

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

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation

Contact Info

Product

Resources

About