Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

ABSTRACT: Heterocyclic amines (HCAs) are mutagenic compounds formed during cooking muscle foods at high temperature. Inhibition of HCAs by rosemary extracts were evaluated with beef patties cooked at 191 °C (375 °F) for 6 min each side and 204 °C (400 °F) for 5 min each side. Five rosemary extracts extracted with different solvents were used in this study: extract 100W (100% water), 10E (10% ethanol), 20E (20% ethanol), 30E (30% ethanol), and 40E (40% ethanol). The 5 extracts were directly added to beef patties at 3 levels (0.05%, 0.2%, and 0.5%) before cooking and HCA contents were extracted and quantified. All of the patties contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP). There was no statistical difference in the inhibition of HCAs in the 0.05%, 0.2%, and 0.5% rosemary extracts. All rosemary extracts significantly decreased the levels of MeIQx and PhIP at both cooking conditions. When cooking at 204 °C (400 °F) for 5 min each side, rosemary extracts 10E and 20E were superior to rosemary extracts 100W, 30E, and 40E in inhibiting HCA formation. Rosemary extract 20E showed the greatest inhibition of MeIQx (up to 91.7%) and PhIP (up to 85.3%). The inhibiting effect of rosemary extracts on HCA formation corresponded to their antioxidant activity based on a DPPH scavenging assay. Rosemary extract 10E and 20E contain a mixture of rosmarinic acid, carnosol, and carnosic acid. It is possible that these compounds might act synergistically in inhibiting the formation of HCAs.     

Influence of fructooligosaccharides and garlic on formation of heterocyclic amines in fried ground beef patties

The effects of fructooligosaccharide (FOS) and garlic on the formation of 15 heterocyclic amines (HCAs) were evaluated in fried beef patties. The HCAs were extracted from the fried meat samples and purified using a solid-phase extraction method and then analyzed on a liquid chromatography-mass spectrometry. Among the 15 HCAs, 3-amino-1, 4-dimethyl-5H-pyrido-[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2), 2-amino-6-methyldipyrido [1,2-a:3′,2′-d]imidazole (Glu-P-1), 2-aminodipyrido [1,2-a:3′,2′-d]imidazole (Glu-P-2), 9H-pyrido [3,4-b]indole (norharman), 1-methyl-9H-pyrido [3,4-b]indole (harman), 2-amino-9H-pyrido [2,3-b]indole (AαC), 2-amino-3,8 dimethylimidazo [4,5-f]-quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b]-pyridine (PhIP) were detected in all of the cooked beef patties. Analysis of variance revealed that the addition of 1 or 3 g of FOS significantly reduced the formation of total amino-carboline type HCAs in the cooked beef patties, and adding the 1 or 3 g of FOS to ground beef patties reduced levels of PhIP and MeIQx (amino-imidazo-azaarenes; AIAs) in the patties. When it is compared with the HCA formation in control, additions of minced garlic (5.0, 10.0, and 15.0 g) to the ground beef patties (100 g) reduced HCA formation in the range of 14 to 100%.     

Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks

ABSTRACT:  Heterocyclic amines (HCAs) are suspected human carcinogens formed in muscle foods during high temperature grilling or cooking. Inhibition of HCAs by commercial marinades rich in polyphenolic antioxidant containing spices was evaluated with beef round steaks cooked at 204 °C (400 °F). Treatment effects on the levels of 4 HCAs were investigated: 2-amino-3,8-dimethylimidazo[4,5- f ]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenyl-imidazo[4,5- b ]pyridine (PhIP), 1-methyl-9H-pyrido[4,3- b ]indol (harman), and 9H-pyrido[4,3- b ]indol (norharman). The marinades were formulated according to the package label instruction in an oil, water, and vinegar mixture, and the steaks were treated for 1 h prior to grilling. All 3 marinades, Caribbean, Southwest, and herb, significantly decreased the imidazo-azaarene HCAs (MeIQx, PhIP) as contrasted to controls and liquid blanks. The Caribbean mixture showed the highest decrease in the total HCA content (88%), followed by the herb (72%) and Southwest (57%). With a few exceptions there were significant decreases in HCAs for treatments with only the marinade bases (ingredients without any spices/herbs). As measured by high-performance liquid chromatography (HPLC), the marinades contained considerable amounts of the polyphenolic antioxidants carnosic acid, carnosol, and rosmarinic acid with Caribbean being the highest. Commonly available spice-containing marinades can be effective inhibitors of HCA formation and provide reduced exposure to some of the carcinogens formed during grilling.     

Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: Preliminary studies

Heterocyclic amines (HCAs) which are produced in meats cooked at high temperature a risk factor for certain human cancers. This study evaluated the effect of enhancement on HCA formation in cooked pork loins. Three samples of pork loin were prepared including non-injected loin, 12% water-injected loin, and 12% salt/phosphate injected loin. The HCAs were identified in all samples: PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline), and DiMeIQx (2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline). Injection of salt/phosphate significantly reduced the level of PhIP by 42.7%, MeIQx by 79.0%, and DiMeIQx by 75.0%. Enhancement with water alone did not reduce HCA formation.     

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

ABSTRACT

Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled beef were examined. A simplex centroid mixture design with four components comprising turmeric, curry leaf, torch ginger and lemon grass in 19 different proportions were applied on beef samples before grilling at 240 ºC for 10 min. The HCAs were extracted from the samples using solid phase extraction (SPE) method and analysed using Liquid chromatography mass spectrometry LC-MS/MS. All spices/herbs in single or mixture forms were found to reduce total HCA concentrations in marinated grilled beef ranging from 21.2% for beef marinated with curry leaf to 94.7% for the combination of turmeric and lemon grass (50:50 w/w). At the optimum marinade formula (turmeric: lemon grass 52.4%: 47.6%), concentration of 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), Harman, Norharman and AαC were 2.2, 1.4, 0.5, 2.8 and 1.2 ng/g, respectively. The results of the mutagenic activity demonstrated that this optimised marinade formula significantly (p < 0.05) diminished mutagenicity of marinated grilled beef in bacterial Ames test.     

Occurrence of heterocyclic amines in cooked meat products

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230 °C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89 ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0 ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57 ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91 ng/g) had higher levels of total HCAs than fried beef (8.92 ng/g) and fried chicken (7.00 ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59 ng/g).     

Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties

A five-factor Central Composite Orthogonal Design was adopted to study simultaneous effects of some processing variables such as NaCl (0-2%), fat (10-30%), ascorbic acid (0-600 ppm), cooking temperature (150-230°C) and cooking time (5-15 min) on physicochemical properties and heterocyclic aromatic amine (HAA) contents of cooked beef patties. The HAAs analyzed were 2-amino-3-methylimidazo[4,5-f]-quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]-quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), as quantified by high-performance liquid chromatography with photo-diode array detection (HPLC-UV/DAD). It was found that ascorbic acid decreased; however, fat, cooking temperature and time levels increased the contents of IQ, MeIQx, MeIQ and PhIP. In addition, estimated ridge analysis was conducted to find values of the processing variables that maximize and minimize the five HAA contents, revealing that the results obtained would be useful for meat industry aiming to decrease HAA content in cooked meat products.     

Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak

In this study, heterocyclic anime (HCA) contents were monitored in commonly consumed pan-fried beefsteak based on the highest level of human exposure. Effect of addition of extra virgin olive oil (EVOO) on HCAs formation in fried beef steaks was evaluated. After EVOO was spread on the meat surface, the raw beef was cooked at 200°C for 5 min on each side. The HCAs were extracted from the meat samples and purified using a solid-phase extraction method and then analyzed by liquid chromatography-mass spectrometry (LC-MS). Among the 15 HCAs, 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2), 9H-pyrido [3,4-b]indole (Norharman), 1-methyl-9H-pyrido [3, 4-b]indole (Harman), 2-amino-9H-pyrido [2,3-b]indole (AαC), 2-amino-3-methyl-9H-pyrido [2,3-b]indole (MeAαC), 2-amino-3,8-dimethylimidazo [4,5-f]-quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b]-pyridine (PhIP) were detected in all of the cooked beefsteaks. HCAs formation was significantly reduced (p<0.05) when the EVOO was added to the beef prior to cooking. The addition of 2 and 4 g of EVOO considerably inhibited HCAs formation in the fried beefsteak. However, adding excess amounts of EVOO promoted some HCAs formation.     

Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts,onion powder and clove bud oil

The effects of plant compounds on Escherichia coli O157:H7 and two major heat-induced heterocyclic amines (HCAs) MeIQx and PhIP in grilled ground beef patties were determined. Ground beef with added apple and olive extracts, onion powder, and clove bud oil was inoculated with E. coli O157:H7 (10⁷ CFU/g) and cooked to reach 45 °C at the geometric center, flipped and then cooked for another 5 min. Cooled samples were taken for microbiological and HCA analyses. Olive extract at 3% reduced E. coli O157:H7 to below detection. Reductions of up to 1 log were achieved with apple extract. Olive and apple extracts reduced MeIQx by up to 49.1 and 50.9% and PhIP by up to 50.6 and 65.2%, respectively. Onion powder reduced MeIQx and PhIP by 47 and 80.7%, respectively. Inactivation of E. coli O157:H7 and suppression of HCAs in grilled meat were achieved by optimized amounts of selected plant compounds.     

Heterocyclic amine content in commercial ready to eat meat products

Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. The aim of this study was to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products. The RTE products were purchased from a local grocery store, and HCA were analyzed using an analytical method based on solid-phase extraction followed by HPLC. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (not detected-7.9 ng/g) and MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-3.6 ng/g). Products ranked in order of increasing total HCA content: pepperoni (0.05 ng/g)相似文献   

Formation of heterocyclic amine–amino acid adducts by heating in a model system

Although mutagenic and carcinogenic heterocyclic amines (HCAs) are known to be formed in cooked meat and fish, human HCA exposure and carcinogenic risk have not been elucidated in sufficient detail. In this work, we investigated the formations of HCA–amino acid adducts in a model system by using a liquid chromatography–mass spectrometry to elucidate another source of human HCA exposure. The 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) adduct with glycine was formed easily by heating at 200 °C within 5 min, which is probably based on the dehydration condensation of the amino group of PhIP and carboxyl group of glycine. PhIP and other HCAs such as 2-amino-3-methyl-3H-imidazo[4,5-f]quinolone, 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline and 3-amino-1,4-dimethyl-5H-pyrido[3,4-b]indole, also bound with various amino acids by heating. Among these amino acids, proline tends to form adducts with HCAs, but serine, cysteine and lysine hardly bound with HCAs. These results provided a basic understanding of the formation of HCA adducts with amino acids during cooking.     

Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs

Heterocyclic aromatic amines (HCAs) are mutagenic and carcinogenic compounds that are produced in meats cooked at high temperature. In this study, 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 9H-pyrido[3,4-b]indole (norharman), and 1-methyl-9H-pyrido[3,4-b]indole (harman) were studied. A new extraction method was developed for the determination of heterocyclic amines with high-performance liquid chromatography (HPLC). Linearity for each HCA was observed with a high regression coefficient (r?=?0.9999, P?<?0.01 for IQ; r?=?0.9990, P?<?0.01 for MeIQx; r?=?0.9989, P?<?0.01 for 4,8-DiMeIQx; r?=?0.9934, P?<?0.05 for PhIP; r?=?1.000, P?<?0.01 for norharman; r?=?0.9991, P?<?0.01 for harman). Limits of detection for various HCAs were found between 0.04 and 1.40 ng/g. Limits of quantification were found in the range of 0.13–4.40 ng/g. Recovery rates varied from 68.9 % to 87.8 %. This method was compared with two different common HCA extraction methods in literature. The optimized new extraction method and the other two methods were used for the determination of HCAs in ten different cooked meatball samples. Sample extraction procedures of HCAs were investigated in more detail, and a rapid, accurate, precise, and reliable extraction method was developed.     

Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

Heterocyclic aromatic amines (HCAs) are potent mutagenic and carcinogenic compounds formed during heat processing of proteinaceous food such as beef, poultry, and fish. The objective of this study was to measure nine HCAs in chicken chops and fish fillets cooked by various methods (microwave, oven, hot plate, pan-frying, and barbecuing) to different degrees of doneness (rare, medium, well done, and very well done). Total HCA amount in chicken changed between 0.24 and 8.21 ng/g, and not only the highest total amount but also the lowest total HCA amount was found in microwave cooked chicken samples. The highest total HCA amount found in fish for microwave, oven, hot plate, pan-frying, and barbecuing were 18.09, 4.28, 3.12, 6.98, and 5.22 ng/g, respectively. The results show that microwave cooking alone is found to possess the highest total HCA amount, followed by pan-frying, and barbecuing of meat samples, and the total HCA amount in cooked samples is low if cooked to rare and medium degrees of doneness. 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AαC), and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) were not detected in any samples.     

Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts

The effects of natural food ingredients including Korean bramble, onion, and marinade sauce with water extracts of olive and lotus leaf on the formation of 15 heterocyclic amines (HCAs) were evaluated in fried beef patties and chicken breasts. The patties and chicken breasts containing natural food ingredients were fried at 230 and 200°C for 8 min on each side. Addition of 4 g Korean bramble to beef patties reduced the formation of 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 9H-pyrido [3,4-b]indole (Norharman), and 2-amino-6-methyldipyrido [1,2-a:3′,2′-d]imidazole (Glu-P-1) by 74, 62, and 39%, respectively. Also, when 2 g onion was added to beef patties, the formation of 2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline (4,8-DiMeIQx), Glu-P-1, MeIQ, Norharman, and 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) was inhibited by 100, 96, 88, 74, and 79%, respectively. When marinade sauce containing 2% water extracts of olive and lotus leaf was added to chicken breasts, most HCAs formation was inhibited. Especially, the formation of Glu-P-1, 2-aminodipyrido [1,2-a:3′,2′-d]imidazole (Glu-P-2), and MeIQ were reduced by 100%.     

Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties

ABSTRACT:  The effects of rosmarinic acid and a rosemary antioxidant powder were evaluated on the reduction and mutagenicity of MeIQx, PhIP, and comutagens norharman and harman in beef patties fried at 375 °F for 5 min each side and 400 °F for 7.5 min each side. Both rosemary extracts were found to effectively decrease the formation and overall mutagenic activity of heterocyclic amines (HCAs) due to their antioxidative characteristics. At the lower temperature, rosmarinic acid was able to reduce MeIQx by up to 64% and PhIP by 48%, while rosemary powder reduced the formations of MeIQx up to 69% and PhIP up to 66%. The effects of the rosemary extracts were more dramatic when cooking temperature and time were increased, as rosmarinic acid was able to reduce MeIQx formation up to 70% and PhIP up to 64%; also, rosemary powder significantly reduced MeIQx up to 57% and PhIP up to 77%. The overall mutagenic activity was evaluated by the Ames Salmonella assay and both rosemary extracts were capable of reducing mutagenicity in beef patties at the higher cooking temperature of 400 °F. At 375 °F there was an insignificant trend of the rosemary extracts decreasing the number of Salmonella revertants. There was no significant inhibiting effect by any of the rosemary extracts on the formation of either norharman and harman as measured in this study.     

Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography

Heterocyclic aromatic amines (HCAs) in meatballs ready to eat and sold in restaurants in Turkey were determined. A solid phase extraction method was used to isolate HCAs from meatballs. Various HCAs analysed by ultra fast liquid chromatography (UFLC) were varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 1.59 ng/g), 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 3.81 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.66 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (not detected or not quantified), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (not detected or not quantified), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.43 ng/g), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) (up to 1.93 ng/g), 2-amino-9H-pyrido[2,3-b]indole (AαC) (up to 0.35 ng/g), and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) (up to 0.43 ng/g) in cooked meatballs which are consumed in Turkey. Overall average of total HCA amount was 5.54 ng/g. The present study is to prove that HCAs can be isolated in a very short time (5 min) by using UFLC.     

抗氧化剂对油炸肉制品品质及杂环胺形成的影响

系统全面分析GB 2760—2014《食品添加剂使用标准》允许添加至油炸肉制品使用的8 种抗氧化剂对3 种炸肉饼食用品质及杂环胺（heterocyclic amines,HAs）形成的影响。结果发现,不同抗氧化剂对不同种类肉制品的品质影响不同。竹叶提取物（extract of bamboo leaves,BL）、植酸钠（phytic acid,PA）、鼠尾草酸（carnosic acid,CA）、迷迭香酸（rosmarinci acid,RA）及茶多酚（tea polyphenols,TP）具有良好的保持3 种肉饼油炸过程中水分含量的能力,其能够降低油炸损失率,改善嫩度和质构特性等。不同抗氧化剂对炸肉饼中不同种类HAs形成的抑制活性有一定差异。炸鸡肉饼中,山梨酸钾（potassium sorbate,PS）对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine,PhIP）的抑制率相对最高（48%）,CA表现出对2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（2-amino-3,8-dimethyl-imidazo[4,5-f]-quinoxaline,8-MeIQx）相对最高的抑制率（56%）,PA、CA和PS显著降低炸鸡肉饼中总HAs含量（P＜0.05）;对于炸牛肉饼,CA对PhIP的抑制效果相对最佳,并且其与BL对8-MeIQx的抑制效果显著优于其他6?种抗氧化剂（P＜0.05）,CA、BL和PS显著抑制炸牛肉饼中总HAs的形成（P＜0.05）;炸猪肉饼中,BL对PhIP表现出相对最强的抑制活性（抑制率为64%）,8?种抗氧化剂均能显著抑制8-MeIQx和2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉的形成（P＜0.05）,并且BL对总HAs表现出相对最佳的抑制效果,抑制率为49%。总体而言,BL、CA、PA、TP、RA及PS对油炸肉制品中HAs的形成表现出相对更优的抑制活性。     

Antioxidant spices reduce the formation of heterocyclic amines in fried meat

 Heterocyclic aromatic amines (HAs) are mutagenic compounds that are formed during heating of meat and fish. These substances are reaction products of creatine with amino acids and carbohydrates. It is recommended that exposure to these probable human carcinogens should be minimised. Five heterocyclic aromatic amines which occur in beef were investigated: 2-amino-3-methyl-imidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethyl-imidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP). Clean-up was done by acid-base partition followed by SPE using blue cotton. HPLC analysis was carried out by using electrochemical detection for IQ- and IQx-type compounds and fluorescence detection for PhIP. The concentrations of the aromatic amines were as follows: IQ, 10.2 μg/kg; MeIQ, 2.46 μg/kg; MeIQx, 13.2 μg/kg; 4,8-DiMeIQx, 2.26 μg/kg; and PhIP, 5.48 μg/kg. The application of spices (rosemary, thyme sage, garlic, brine) reduced the content of the HAs below 60% of the amount found in the control. Received: 23 April 1998     

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

The effect of oil-based marinades containing grape seed extract (Vitis vinifera L.; 0.2, 0.4, 0.6 and 0.8 g/100 g) formulated in a water/oil emulsion or rosemary extract (Rosmarinus officinalis; 0.12, 0.2, 0.6, 1.0 and 1.5 g/100 g) in oil on the formation of heterocyclic amines (HAs) in fried beef patties was examined. After application of marinades and frying, four HAs MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine), Norharman, and Harman were found at low levels in all fried patties, MeIQx (0.3–1.0 ng/g), and PhIP (0.02–0.3 ng/g). The content of MeIQx and PhIP were significantly reduced by approx. 57% and 90% (p < 0.05), respectively, after use of marinades containing the highest extract concentration. The antioxidant capacity of grape seed was about two-times greater than that of rosemary extract. A correlation between inhibition of HAs and Trolox-equivalents (MeIQx, R² = 0.85, p < 0.001; PhIP, R² = 0.83, p < 0.001) was found. Sensory tests showed a high acceptance of flavour and colour for controls and samples.     

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

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.