The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay.

Sharina Shamsudin,Rashidah Sukor,Maimunah Sanny,Sarva Mangala Praveena,Nuzul Noorahya Jambari,Jinap Selamat,Alfi Khatib

doi:10.3390/molecules25173874

Abstract

Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.

Highlights

The exposure to the high amounts of heterocyclic amines (HCAs) increases the risk of cancer in humans [1] as some compounds which occur in muscle food such as poultry, meat, and fish can become carcinogenic when cooked at temperatures above 150 ◦ C [2]
The percentage of marinade uptake of beef meat marinated with table sugar showed the lowest value (26.21%) and was significantly different than beef meat marinated with stingless bee honey (31.12–33.32%) and honeybee honey (29.78%)
Since the honey samples used in this study had low pH values (3.00–3.56), it is, possible for the pH to have an effect on the marinade uptake of beef meat during the marinating process

Summary

Introduction

The exposure to the high amounts of heterocyclic amines (HCAs) increases the risk of cancer in humans [1] as some compounds which occur in muscle food such as poultry, meat, and fish can become carcinogenic when cooked at temperatures above 150 ◦ C [2]. The International Agency for Research on Cancer (IARC) has classified HCAs into two categories known as class 2A and class 2B based on their carcinogenicity effect toward humans [3]. AIAs are commonly found in cooked meat at temperatures below 250 ◦ C [5], while amino carbolines are formed at higher temperatures above 250 ◦ C through the pyrolysis of proteins or amino acids [6]. The main cooking methods that lead to higher concentrations of HCAs in food are grilling and frying [2]

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