Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak |
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Authors: | Lee Jiyeong Dong Ahyoung Jung Kyunghee Shin Han-Seung |
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Affiliation: | (1) Animal Science Department, Iowa State University, Ames, IA 50011, USA; |
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Abstract: | 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. |
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