Antioxidant spices reduce the formation of heterocyclic amines in fried meat |
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Authors: | M Murkovic D Steinberger and W Pfannhauser |
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Affiliation: | (1) Graz University of Technology, Department of Biochemistry and Food Chemistry, Petersgasse 12/2, A-8010 Graz, Austria Tel.: +43-316-8736495, Fax: +43-316-8736971, AT |
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Abstract: | 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-imidazo4,5-f]quinoline
(IQ), 2-amino-3,4-dimethyl-imidazo4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethyl-imidazo4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-imidazo4,5-f]quinoxaline
(4,8-DiMeIQx), and 2-amino-1-methyl-6-phenyl-imidazo4,5-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 |
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Keywords: | Heterocyclic amines Fried meat Spices |
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