Abstract
: The effects of natural extracts on the formation of polar (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) and nonpolar (norharman, harman, and AαC) heterocyclic amines (HAs) were examined in ground beef cooked at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and 69%, respectively, for 1.0% pine bark extract (Pycnogenol®), 1.0% Oleoresin rosemary (Herbalox®), and grape seed extract (ActiVinTM) at 200°C for 20 min. No 4,8-DiMeIQx was observed in the 1.0% ActiVin. When compared with the initial concentrations, glucose and creatine significantly decreased for all treatments and the control at 200°C after 20 min. In experiment 2, IQ was not formed in any treatment when beef was fried at 210°C for 10 min/side. The formation of MeIQx was reduced by 64% and 61% at 1.0% ActiVin and 1.0% Pycnogenol. Herbalox (1.0%) more effectively decreased the amount of nonpolar HAs than other treatments. No AαC and norharman were detected at 1.0 % Herbalox. Natural extracts, ActiVin, Pycnogenol, and Herbalox, effectively decreased the formation of polar and nonpolar HAs. The results provide valuable information to inhibit the formation of HAs in cooked meats.
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