The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

Öz, Fatih; Kaya, Mükerrem

doi:10.1016/j.foodcont.2010.10.010

Cited by 95 publications

(88 citation statements)

References 52 publications

(60 reference statements)

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“…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]. It was shown that phenylalanine, creatinine and glucose were probable precursors of PhIP [27].…”

Section: +mentioning

confidence: 99%

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

Kızıl¹,

Öz²,

Besler³

2011

J Food Process Technol

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Mutagenic and/or carcinogenic heterocyclic aromatic amines (HCAs) have been found in meat and fish cooked at temperatures over 150ºC. To date, more than 25 HCAs have been isolated and identified in cooked meat and meat products as potent mutagens in the Ames/Salmonella test. HCAs are potent mutagens at ng/g levels in cooked foods and play an important role in the etiology of human cancer. Major precursors of HCAs are creatine and/or creatinine, amino acids and reducing sugars. IQ-type HCAs are formed by heat induced non enzymatic browning known as Maillard reaction which involves creati(ni)ne, amino acid and sugars whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at higher temperatures above 300ºC. Concentrations and variety of HCAs can be dependent on many factors such as precursor level, meat type, cooking method, cooking duration, pH and water activity, heat and mass transfer, lipid level, lipid oxidation and antioxidants. Due to better understanding, formation of HCAs has been studied both in model systems and cooked foods and this review gives an overview of the studies on the formation of carcinogenic and/or mutagenic HCAs.

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Section: +mentioning

confidence: 99%

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

Kızıl¹,

Öz²,

Besler³

2011

J Food Process Technol

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“…In addition, it has been determined that heat and mass transfer, lipid, lipid oxidation, and antioxidants have effects on the accumulation of HCAs (Felton et al, 1984;Oz, 2011;Oz & Kaya, 2011b, 2011cOz & Kızıl, 2013;Pais, Salmon, Knize, & Felton, 1999;Puangsombat et al, 2012;Skog et al, 1998). Due to the fact that the formation of HCAs is related to the cooking methods, the formation of HCAs as affected by various cooking methods has to be investigated (Oz, 2011;Oz & Kaya, 2011b, 2011cPais et al, 1999;Puangsombat et al, 2012;Skog et al, 1998). However, to the best of our knowledge, the HCA content in sous-vide cooked meat has not been investigated in the literature.…”

Section: Introductionmentioning

confidence: 99%

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

Öz

Zikirov

2015

LWT - Food Science and Technology

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“…The levels of MeIQx and PhIP were significantly reduced by 57 and 90 % (p < 0.05), respectively, comparable with our results in which the level of studied HCAs were reduced from 36 % to 84.6 %. Other spices like black pepper investigated by Oz and Kaya (2011) have showed that it reduced 100 % PhIP in meatball fried and it can inhibit the level of HCAs from 12 to 100 %.…”

Section: Sensory Evaluation Of Fried Lamb Samplesmentioning

confidence: 99%

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

et al. 2016

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The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70°C) and well done (80°C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.

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The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

Cited by 95 publications

References 52 publications

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

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

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

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