Abstract
Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.
Highlights
Licensee MDPI, Basel, Switzerland.Our diet contains meat as a significant food that contributes valuable constituents and nutrients such as all essential amino acids, high-quality proteins, vitamin B6, niacin, iron, vitamin B12, phosphorus, zinc, and selenium, as well as other biologically active materials, including carnosine, taurine, carnitine, glutathione, creatine, and ubiquinone, that are considered beneficial for human health [1,2,3,4]
The amines of heterocyclic compounds are divided into groups of carcinogenic and mutagenic compounds that are produced on the surface of foods rich in protein, such as fish and animal meats [38], and result in the development of the Maillard complex reaction during roasting and frying [50]
The results show that except for the determination of the property of antioxidants, which is an important feature in the reduction of Heterocyclic aromatic amines (HAAs) formation, other features in the ingredients of marinades have a major contribution to the extraction of precursors from the
Summary
Heterocyclic aromatic amines (HAAs) can be defined as a main class of compounds that are potentially carcinogenic and extracted from proteinaceous foods during flavor forming and processing using heat [14]. Numerous epidemiological studies have demonstrated the relationship between the consumption of meat and an elevated risk of occurrence of different types of cancers [18] due to the formation of HAAs, hypothesized to be a cancer menace biomarker [19]. Foods 2021, 10, 1466 different samples of food and clarify the different techniques for the analysis, determination, and isolation of HAAs. an overview is presented on a promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats
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