Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 24, 2012, Pages 6235-6240

  Viegas, Olga ^a   Amaro, L Filipe ^a   Ferreira, Isabel M P L V O ^a   Pinho, Olívia ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

beer; herbs; heterocyclic aromatic amines; radical scavenging activity; sensory analyses; white wine

Indexed keywords

CHILI PEPPER; DPPH ASSAY; HERBS; HETEROCYCLIC AROMATIC AMINES; INHIBITORY EFFECT; SCAVENGING ACTIVITIES; SENSORY ANALYSIS; SENSORY QUALITIES; WHITE WINES;

AMINES; BEER; WINE;

MEATS;

ALCOHOL; AMINE; ANTIOXIDANT; HETEROCYCLIC COMPOUND; SCAVENGER;

ANIMAL; ARTICLE; BEER; CATTLE; CHEMISTRY; FOOD HANDLING; HEAT; HUMAN; MEAT; METHODOLOGY; SPICE; TASTE; WINE;

AMINES; ANIMALS; ANTIOXIDANTS; BEER; CATTLE; ETHANOL; FOOD HANDLING; FREE RADICAL SCAVENGERS; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; HUMANS; MEAT; SPICES; TASTE; WINE;

EID: 84862538600     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302227b     Document Type: Article

References (35)

1. Jägerstad, M.; Skog, K. Genotoxicity of heat-processed foods Mutat. Res. 2005, 574, 156-172
2. Zheng, W.; Lee, S. A. Well-done meat intake, heterocyclic amine exposure, and cancer risk Nutr. Cancer 2009, 61 (4) 437-446
3. International Agency for Research on Cancer (IARC) Some natural occurring substances: food items and constituents. Heterocyclic amines and mycotoxins IARC Monogr. Eval. Carcinog. Risks Chem. Hum. 1993, 56, 163-242
4. Alaejos, M. S.; Afonso, A. M. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods Compr. Rev. Food Sci. Food Saf. 2011, 10 (2) 52-108
5. Melo, A.; Viegas, O.; Eça, R.; Petisca, C.; Pinho, O.; Ferreira, I. M. P. L. V. O. Extraction, Detection, and Quantification of Heterocyclic Aromatic Amines in Portuguese Meat Dishes by HPLC/Diode Array J. Liq. Chromatogr. Relat. Technol. 2008, 31 (5) 772-787
6. Costa, M.; Viegas, O.; Melo, A.; Petisca, C.; Pinho, O.; Ferreira, I. M. Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) J. Agric. Food Chem. 2009, 57 (8) 3173-3179
7. Melo, A.; Viegas, O.; Petisca, C.; Pinho, O.; Ferreira, I. M. Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef J. Agric. Food Chem. 2008, 56 (22) 10625-10632
8. Quelhas, I.; Petisca, C.; Viegas, O.; Melo, A.; Pinho, O.; Ferreira, I. M. P. L. V. O. Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef Food Chem. 2010, 122, 98-104
9. Damašius, J.; Venskutonis, P. R.; Ferracane, R.; Fogliano, V. Assessment of the Influence of some spice extracts on the formation of heterocyclic amines in meat Food Chem. 2011, 126, 149-156
10. Oz, F.; Kaya, M. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball Food Control 2011, 22, 596-600
11. Oguri, A.; Suda, M.; Totsuka, Y.; Sugimura, T.; Wakabayashi, K. Inhibitory effects of antioxidants on formation of heterocyclic amines Mutat. Res. 1998, 402 (1-2) 237-245
12. Cheng, K. W.; Chen, F.; Wang, M. Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties Mol. Nutr. Food Res. 2007, 51 (8) 969-976
13. Murkovic, M.; Steinberger, D.; Pfannhauser, W. Antioxidant spices reduce the formation of heterocyclic amines in fried meat Z. Lebensm. Unters Forsch. A 1998, 207 (6) 477-480
14. Smith, J. S.; Ameri, F.; Gadgil, P. Effect of marinades on the formation of heterocyclic amines in grilled beef steaks J. Food Sci. 2008, 73 (6) T100-T105
15. Leopoldini, M.; Russo, N.; Toscano, M. The molecular basis of working mechanism of natural polyphenolic antioxidants Food Chem. 2011, 125 (2) 288-306
16. Vitaglione, P.; Fogliano, V. Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food J. Chromatogr., B 2004, 802 (1) 189-199
17. Monti, S. M.; Ritieni, A.; Sacchi, R.; Skog, K.; Borgen, E.; Fogliano, V. Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system J. Agric. Food Chem. 2001, 49 (8) 3969-3975
18. Persson, E.; Graziani, G.; Ferracane, R.; Fogliano, V.; Skog, K. Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers Food Chem. Toxicol. 2003, 41 (11) 1587-1597
19. Vitaglione, P.; Monti, S. M.; Ambrosino, P.; Skog, K.; Fogliano, V. Carotenoids from tomatoes inhibit heterocyclic amine formation Eur. Food Res. Technol. 2002, 215 (2) 108-113
20. Shin, H. S.; Rodgers, W. J.; Gomaa, E. A.; Strasburg, G. M.; Gray, J. I. Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compounds J. Food Prot. 2002, 65 (11) 1766-1770
21. Gibis, M. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties J. Agric. Food Chem. 2007, 55 (25) 10240-10247
22. Busquets, R.; Puignou, L.; Galceran, M. T.; Skog, K. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast J. Agric. Food Chem. 2006, 54 (21) 8376-8384
23. Zöchling, S.; Murkovic, M.; Pfannhauser, W. Effects of industrially produced flavours with pro- and antioxidative properties on the formation of the heterocyclic amine PhIP in a model system J. Biochem. Biophys. Methods 2002, 53 (1-3) 37-44
24. Zhao, H.; Chen, W.; Lu, J.; Zhao, M. Phenolic profiles and antioxidant activities of commercial beers Food Chem. 2010, 119, 1150-1158
25. Xanthopolou, M.; Fragopoulou, E.; Kalathara, K.; Nomikos, T.; Karantonis, H.; Antonopolou, S. Antioxidant and anti-inflammatory activity of red and white wine extracts Food Chem. 2010, 120, 665-672
26. Santos, F. J.; Barcelo-Barrachina, E.; Toribio, F.; Puignou, L.; Galceran, M. T.; Persson, E.; Skog, K.; Messner, C.; Murkovic, M.; Nabinger, U.; Ristic, A. Analysis of heterocyclic amines in food products: Interlaboratory studies J. Chromatogr., B 2004, 802 (1) 69-78
27. De Beer, D.; Joubert, E.; Gelderblom, W. C. A.; Manley, M. Antioxidant activity of South African red and white wines: Free radical scavenging J. Agric. Food Chem. 2003, 51, 902-909
28. Skog, K.; Jägerstad, M. Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines. In Acrylamide and Other Hazards Compounds in Heat-Treated Foods; Skog, K.; Alexander, J., Eds.; Woodhead Publishing Limited: Cambridge, England, 2006; pp 407-424.
29. Pais, P.; Salmon, C. P.; Knize, M. G.; Felton, J. S. Formation of mutagenic/carcinogenic heterocyclic aromatic amines in dry-heated model systems, meats, and meat drippings J. Agric. Food Chem. 1999, 47, 1098-1108
30. Ni, W.; McNaughton, L.; LeMaster, D. M.; Sinha, R.; Turesky, R. J. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry J. Agric. Food Chem. 2008, 56 (1) 68-78
31. Puangsombat, K.; Jirapakkul, W.; Smith, J. S. Inhibitory activity of Asian Spices on heterocyclic amines formation in cooked beef patties J. Food Sci. 2011, 76 (8) T174-T180
32. Puangsombat, K.; Gadgil, P.; Houser, T. A.; Hunt, M. C.; Smith, J. S. Occurrence of heterocyclic amines in cooked meat products Meat Sci. 2012, 90, 739-746
33. Balogh, Z.; Gray, J. I.; Gomaa, E. A.; Booren, A. M. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties Food Chem. Toxicol. 2000, 38 (5) 395-401
34. Ahn, J.; Grün, I. U. Heterocyclic Amines: 2. Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef J. Food Sci. 2005, 70 (4) C263-C268
35. Wu, M.-C.; Ma, C.-Y.; Kao, W.-C.; Shen, S.-C. The formation of IQ type mutagens from Maillard reaction in ethanolic solution Food Chem. 2011, 125, 582-587