Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties

Abstract

The influence of Asian spices on the heterocyclic aromatic amines (HAAs) in charcoal grilled lamb patties was investigated using the QuEChERSmethod combined with UPLC‐MS/MS. The results showed that ginger, Chinese prickly ash, and cinnamon had strong inhibition in the formation of both nonpolar and polar HAAs (p < .05). The inhibition efficiency of spices for polar HAAs and nonpolar HAAs was in the range of 46%–98% and 31%–99%, respectively. All spices exhibited good scavenging activity for DPPH free radicals and the inhibition rate was in the range of 18%–92%. Specifically, the inhibition by cinnamon and Chinese prickly ash was 86.23% to 89.40% and 89.96% to 91.66%, respectively. The antioxidant activity of all spices had a significant negative correlation with HAA content (r = −.745 to r = −.986). It can be concluded that Asian spices have the potential to inhibit both polar and nonpolar HAAs in grilled lamb meat due to their powerful antioxidant activity. Practical applications Processed meat and meat products undergo rapid oxidation, thereby generating some oxidative products, such as HAAs. Native Asian spices have significant antioxidant activity, which further reveals their potential as inhibiting agents for heterocyclic aromatic amines (HAAs) when applied in grilled lamb patties. Therefore, spices can be used as a natural source to inhibit HAAs in grilled or other cooked meat products.

Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions

“…7 Second, the contents of PhIP, Harman, and Norharman were 20.83, 88.59, and 98.68 ng/g, respectively, in the charcoal roasted lamb at 450−500 °C for 10 min, and their contents reached 73.32, 95.18, and 312.45 ng/g, respectively, when roasted for 14 min. 6 Bordas also reported that the concentration of HAs increased with an increase in the temperature and an extension of the cooking time in a meat model system. 10 pH is known to influence the Maillard reactions and therefore the formation of HAs.…”

“…The identification and quantification of HAs were conducted following our previous method with a UHPLC–MS/MS (6470, Agilent, USA) equipped with a triple quadrupole. ESI was conducted using a needle voltage of 4 kV; nitrogen was used as the drying agent (10 L/min, 200 °C), the nebulizer gas was 40 V, the flow rate was 11 L/min, and the capillary temperature was 260 °C.…”

“…Cooking proteinaceous foods, especially meat, at high temperatures always induces the formation of HAs. , In meat products, the most occurring polar HA is 2-amino-1-methyl-6-phenylimidazo­[4,5- b ]-pyridine (PhIP) , and non-polar HAs are 1-methyl-9 H -pyrido­[3,4- b ]-indole (Harman) and 9 H -pyrido­[3,4- b ]-indole (Norharman); , their contents were usually much higher than other HAs. Our previous research studies also confirmed the existence of high levels of the three HAs in roasted or grilled or fried lamb meat and other muscle foods. − …”

“…The contents of PhIP, Harman, and Norharman were 0.00, 0.10, and 0.13 ng/g, respectively, in meat products fried at 150 °C for 10 min, and their contents reached 0.45, 0.54, and 0.98 ng/g, respectively, when fried at 210 °C for 10 min . Second, the contents of PhIP, Harman, and Norharman were 20.83, 88.59, and 98.68 ng/g, respectively, in the charcoal roasted lamb at 450–500 °C for 10 min, and their contents reached 73.32, 95.18, and 312.45 ng/g, respectively, when roasted for 14 min . Bordas also reported that the concentration of HAs increased with an increase in the temperature and an extension of the cooking time in a meat model system .…”

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

“…Ginger is another most widely used spice either alone or in combination with garlic. For instance, Suleman et al (2019) demonstrated that ginger (0.5-2.5%) possesses the highest efficiency in inhibiting the formation of both polar and nonpolar HAAs (74-99% and 42-100%) in charcoal grilled lamb patties (10-12 min to attain core temperature of 72 • C), followed by cinnamon, Chinese prickly ash, red chili, cumin, and black pepper, with the inhibition efficiency by all the six spices added separately ranging from 46 to 99% for polar HAAs and 31 to 100% for nonpolar HAAs. Similarly, among various spices such as ginger, onion, garlic, red chili, paprika, black pepper, and tomato evaluated for HAAs inhibition efficiency, ginger powder was the most effective in reducing total HAAs content in fried beef and chicken meatballs (180 • C) (Lu, Kuhnle, & Cheng, 2018), while tomato and ginger showed a maximum reduction in MeIQx (77 and 69%), 4,5-DiMeIQx (80 and 71%), and PhIP (79 and 66%) (Khan et al, 2017).…”