Formation Of Heterocyclic Amines Research Articles

Inhibitory effect of culinary herbs Za'atar (blend of thyme, sesame seeds and sumac) marinades on the formation of polar and non-polar heterocyclic amines carcinogen in fried beef patties: Determination by SPE/UPLC-MS/MS

ObjectivesIn the present work, the inhibitory effect of culinary herbs Za'atar (blend of thyme, sesame seeds and sumac) marinades on the formation of polar (quinoxalines, quinolines and pyridines) and non-polar (α-carbolines, β-carbolines, γ-carbolines and δ-carbolines) heterocyclic amines (HCAs) in cooked beef patties were investigated. MethodsThe beef patties were subjected to pan-frying under controlled temperature and time, HCAs analysis was carried out by solid-phase extraction (SPE) and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). ResultsThe amounts of HCAs quinoxalines (0.74–2.88 ng/g), quinolines (0.54–0.75 ng/g), pyridines (1.66–6.32 ng/g), α-carbolines (<limit of quantification), β-carbolines (3.62–7.89 ng/g), γ-carbolines (<limit of detection) and δ-carbolines (not detected) were found in cooked beef patties that contained no Za'atar (control sample). In the results achieved after marination with Za'atar at different periods (1, 2, 4, 6, 12 and 24 h), HCAs yields (except β-carbolines) were steadily decreased with time (59.38 to 100%, 2–24 h). On contrary, β-carbolines levels were found to be radually increased with time (44.76%, 24 h). ConclusionsThe variation of HCAs formation occurred due to the presence of natural antioxidants in Za'atar which usually stimulate the oxidative effect, and thus leading to the reduction and/or formation of HCAs in cooked meat. The achieved HCAs values from this work could be applied to estimate the HCAs human intake globally and add to Za'atar in such types of food products that diminish the risk of HCAs exposure, and thus to get healthier food quality and security.

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylated cyaniding-3-O-glucose (cyanidin-3-6-cinnamoyl-glucoside, C3(6C)G) could effective inhibit the HCAs formation, but the underline mechanism was still obscure. Thus, the present study investigated the inhibitory effect ofC3(6C)G on HCAs formation in the food system (chicken breast) and to explore the potential mechanism. The results showed that C3(6C)G with different concentrations (0.1, 0.5 and 1.0 mg/mL) could significantly inhibit lipid oxidation and decrease the total HCAs content (P<0.05) in chicken breast meat patty after roasting. The samples with 0.1 mg/mL C3(6C)G had the best inhibition effect on total HCAs, with an inhibition rate of 28%, and the inhibition rates for IQ, Harman, TRP-P-2, PhIP and AαC were 34%, 46%, 100%, 54% and 41%, respectively.

Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef

The effects of different kinds of chitosan, oligomer (ChiO) and monomer (Gluco), and the combinations of polymer (Chi) or ChiO with flavonoid aglycones and glycosides against the formation of major HAs were investigated to find out potential combination partners for enhanced suppression of HA formation. Results in roast beef patties showed ChiO and Gluco significantly inhibited PhIP and MeIQx formation by 43–80% and 31–57%, respectively. Of which, ChiO was the most effective. In combinations with flavonoid glycosides (phloridzin, rutin and hesperidzin, respectively), Chi, but not ChiO, generated enhanced inhibitory effects. Further analysis showed Chi and phloridzin combined at a ratio of 1:1 was the most promising, especially in inhibiting PhIP, and the mechanism behind involved: 1) water retention by Chi, and 2) reduction of phenylalanine availability by phloridzin. These findings suggest that appropriate combination of Chi and flavonoid glycosides contributes to significant improvement in the safety of meat products.

Effects of the non-covalent interactions between polyphenols and proteins on the formations of the heterocyclic amines in dry heated soybean protein isolate

Soybean proteins are the main component of plant‐based meat alternatives in the Chinese market. The effects of non-covalent interactions between polyphenols and proteins on the protein structures, the rest physicochemical properties, and formations of heterocyclic amines (HAs) were examined using a polyphenols-containing soybean protein isolate (SPI) complex as a model to dry heating at 170℃ for 10 min. The results showed that tetrahydro-curcumin had extensive inhibitory effects on the HA formation. In addition, tea polyphenols, grapeseed procyanidins, and dihydromyricetin were also found to have inhibitory effects only on some HAs. Correlation analysis showed that polyphenols altered the secondary structure and steric structure of the protein by interacting with the protein, which affects the HA formation. The results provided theoretical references and a basis for the formation mechanisms of HAs in polyphenol-inhibiting protein foods.

Inhibitory effects of hyperoside and quercitrin from Zanthoxylum bungeanum Maxim. leaf on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine formation by trapping phenylacetaldehyde

2-amino-1-methyl-6-phenylimidazole[4,5-b]pyridine (PhIP) is one of the most abundant Heterocyclic amines (HAs) in meat products. Zanthoxylum bungeanum Maxim. leaf (ZML) extract has been shown to be rich in polyphenols, which are gaining increasing interest as efficient tools for inhibiting the formation of HAs. In the present work, the effects of ZML extract, major polyphenols, chlorogenic acid, hyperoside and quercitrin on the formation of PhIP in both roast beef patties and chemical model systems were investigated. UPLC-MS showed that ZML extract and those three polyphenols effectively inhibited PhIP formation. Additionally, GC-MS analysis showed that those three polyphenols significantly reduced the content of phenylacetaldehyde in the model systems, a key intermediate involved in PhIP formation. The subsequent UPLC-MS and TOF-MS/MS analysis found that hyperoside and quercitrin reacted with phenyacetaldehyde to form those four adducts, 8-C-(E-Phenylethenyl)hyperoside, 6-C-(E-Phenylethenyl)hyperoside, 8-C-(E-Phenylethenyl)quercitrin and 6-C-(E-Phenylethenyl)quercitrin, respectively. The results revealed that hyperoside and quercitrin could trap phenylacetaldehyde to form adducts, thereby, retarding the reaction of phenylacetaldehyde and creatinine, blocking the generation of PhIP.

Effects of tetrahydro-curcumin on the formation of β-carboline heterocyclic amines in dry-heated soy protein isolate in the presence of glucose

β-carboline heterocyclic amines (β-CHAs) are substances widely present in food products, and are considered to have synergistic teratogenicity. In this study's experiments, the dry-heated glucose (Glc)-containing soy protein isolate (SPI) was used as a model to examine the effects of tetrahydro-curcumin (THC) on the formation of β-CHAs. The structural characteristics of the protein, ninhydrin-reactive amino nitrogen (NRAN), changes in antioxidant properties, and so on, before and after heat treatments were studied at the same time. The results showed that 1 g/100 g Glc in SPI could inhibit the formation of 1-methyl-9H-pyrido [3,4-b]indole (Harman), while promoting the formation of 9H-pyrido [3,4-b]indole (Norharman). THC could inhibit Norharman formation during the dry heat processes of Glc-containing SPI when the addition content was 1 g/100 g (P < 0.05), and the inhibitory effects increased with the increases in the content of THC. In addition, a 5 g/100 g content of THC was observed to significantly inhibit the formation of Harman. β-CHAs and protein structures displayed good correlations, which indicated that interactions between food components may be one of the ways for exogenous additives to inhibit the formation of β-CHAs in protein foods.

Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism.

Braised meat products are kinds of popular traditional meat food in China. However, current data on the formation of Amino‐carboline congeners Heterocyclic aromatic amines (HAAs) and the inhibitory methods in braised meat products are limited. In the present study, the inhibition effect of turmeric and curcumin on the formation of β‐carboline heterocyclic aromatic amines in braised meat were investigated. And the preliminary mechanism of curcumin inhibiting the formation of β‐carboline heterocyclic amines was also explored in the chemical model. The results indicated that 5% of turmeric could significantly inhibit the formation of harman (94.8%) and norharman (49.56%) in braised meat, and curcumin was one of the key active compound accounting for this effect. In the tryptophan model, 0.05 mmol of curcumin significantly inhibited the formation of norharman and harman by over 70% (p < .05). Further investigation indicated that curcumin inhibited the formation of β‐carboline heterocyclic amines mainly by inhibiting the formation of carbonyl compounds and 1,2,3,4‐Tetrahydro‐β‐carboline‐3‐carboxylic acid and scavenging β‐carboline HAAs. These results could provide a natural spice‐based method for reducing heterocyclic aromatic amines in Chinese tradition braised meat products.

Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats

There are few studies on controlling the formation of heterocyclic amines (HAs) by adding polyphenols to roasted lamb. The aim of this study was to assess the inhibitory effect of 0.025, 0.125, and 0.625 mmol of chlorogenic acid, epicatechin, rutin, quercetin and quinic acid on the formation of HAs in charcoal roasted lamb, respectively, by UHPLC-MS/MS. The results indicated that Harman, Norharman, PhIP, IQx and 8-MeIQx were detected, but both chlorogenic acid and epicatechin greatly inhibited the formation of IQx, 8-MeIQx, Norharman, Harman and PhIP, and epicatechin had better inhibitory effect than chlorogenic acid. PLSR-VID analysis suggested the key precursors of HAs formation in roasted lamb were glucose, ribose, fructose, isoleucine, valine, and lysine. In addition, this work also implied that the potential mechanism of inhibition of HAs formation by chlorogenic acid and epicatechin in roasted lamb might attribute to competitive chemical reactions between polyphenols and key precursors of HAs.

Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities

The effect of different levels of allspice and perilla frutescens seed extract (ASE and PSE) on the formation of heterocyclic amines (HCAs) in pan-fried chicken meat patties and the bioactive components found in ASE and PSE that contribute to the mitigation of HCAs were investigated in this study. DPPH radical scavenging activity was evaluated and the results indicated that APSE (ASE + PSE) showed the highest capacity to scavenge free radicals, and the most effective inhibition of HCAs formation. Furthermore, Single and mixed phenolic compounds exhibited a positive effect in scavenging free radicals and mitigating HCAs. The radical scavenging activity and HCAs inhibition effect of single phenolic compounds were highly correlated, whereas mixed phenolic compounds exhibited poor correlation. PCA analysis indicated that phenolic compounds had the maximum inhibitory effect on IQ, followed by Norharman and harman and the minimal effect on PhIP and 7,8-DiMeIQx.

Factors affecting the formation of heterocyclic amines in sauced pork

To assess the factors affecting the formation of heterocyclic amines (HAs) in sauced pork, an orthogonal experiment about fat content, braising time and the number of braising times was designed, and the effects of common seasonings and seven Chinese spices on HAs formation were conducted. It was found that higher fat content, increasing braising time and the number of braising times would promote the formation of HAs. Sugar, salt and spices exhibited a reduction in HAs formation in sauced pork. 0.01% of clove could inhibit the formation of HAs by 36.21%. Notably, the inhibitory effect on HAs was significantly correlated with the concentration of spices.

Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics.

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology.

Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the optimal levels to achieve maximum inhibition without affecting the sensory properties. The objective of this study was to evaluate the effects of roselle extract (RE, 0–1%), potato peel flour (PP, 0–2%), and beef fat (BF, 0–15%) on the sensory properties and formation of HCAs in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, and PhIP were identified and quantified by HPLC. Regression models were developed to predict sensory properties and HCAs’ formation. All models were significant (p < 0.05) and showed a R2 > 0.70. Roselle extract and beef fat had a negative linear effect on the formation of the total HCAs, while PP had a positive linear effect. The optimal formula that minimizes the formation of HCAs included 0.63% RE, 0.99% PP, and 11.96% BF. RE and PP are foods that can be used as ingredients in low-fat beef patties to minimize the formation of HCAs without affecting their sensory properties.

Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system

This study evaluated the relationship between the formation of heterocyclic amines (HAs) during the dry heat treatment of soy protein isolate (SPI) and the changes in the physical and chemical properties of the SPI. After heat treatment of SPI at 150 °C for 10 min (130 °C for 60 min), high molecular weight proteins (>35 KDa) were thermally decomposed into carbonylation low molecular weight (LMW) proteins (<20 KDa) and peptides, while the HAs content began to increase substantially (p < 0.05). In the dry heated SPI, the production of HAs was highly correlated with protein solubility (rs = -0.73~-0.99, p < 0.05), oxidation degree (rs = 0.67~0.98, p < 0.05), and ninhydrin-reactive amino nitrogen content (rs = −-0.70~-0.88, p < 0.05). Finally, three plant-based meat alternatives which use SPI as the main protein material were cooked at three different temperatures (170, 190 and 210 °C), and the contents of HAs in the plant-based meat alternative products were far lower than that in meat products.

Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis

Soybean oil (SBO), rapeseed oil (RSO), peanut oil (PO), corn oil (CO), olive oil (OO), sunflower oil (SFO), rice germ oil (RGO), walnut oil (WO), torreya seed oil (TSO), and grapeseed oil (GSO) were used to investigate the formation of heterocyclic amines (HAs) in roasted beef patties. Seven HAs, including 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethyl-3H-imidazo[4,5-f]quinolone (MeIQ), 2-amino-3-methyl-3H-imidazo[4,5-f]quinoxaline (IQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman), and 9H-pyrido[3,4-b]indole (norharman) were detected in control patties and patties with vegetable oils. GSO, SFO, and WO greatly reduced the content of PhIP and MeIQ. 1.25%TSO and 3.75% RGO showed higher inhibition effects on the more strongly mutagenic compounds (PhIP, MeIQ, IQx, 4,8-DiMeIQx, MeIQx). SBO, PO, and RSO promoted imidazoquin(ox)aline (MeIQ, MeIQx, 4,8-DiMeIQx, and IQx) and β-carboline (harman and norharman); 1.25% SBO had the most significant promoting effect on total HA. This could be useful for the reduction of HA by selecting oils during cooking.

Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties.

Adinandra nitida leaf extract (ANE) is rich in phenols and flavonoids. In this study, the effects of ANE as an additive on the formation of major heterocyclic amines (HCAs), namely, PhIP, norharman and harman, in both chemical model systems and fried chicken patties were explored. In model systems, treatment with various amounts of ANE (0, 15, 30, 45, 60 mg) led to the most effective inhibition of PhIP, norharman and harman, with levels reduced by 47.88%, 49.73% and 29.63% when treated with 45 mg, 60 mg and 60 mg, respectively. Further, the effect of diverse dosages of ANE (0, 0.2, 0.4, 0.6%, w/w) on the formation of HCAs in chicken patties fried at 170 °C and 190 °C was evaluated. Statistics showed that the temperature significantly increased the formation of HCAs. Total HCA contents of patties fried at 170 °C and 190 °C ranged from 1.52 ng g−1 to 2.52 ng g−1 and from 6.05 ng g−1 to 13.76 ng g−1, respectively. The inhibitory efficacy of various concentrations of ANE on the total HCA content was higher (38.95–56.03%) in patties fried at 190 °C than at 170 °C (18.65–40.08%). External parts of the meat patties showed higher HCA contents than the interior. The current study presents evidence that ANE at moderate dosages can reduce the formation of HCAs in fried chicken. By extension it suggests that ANE has potential applications as a natural antioxidant for preventing the formation of HCAs in foods.

Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats

Heterocyclic amines (HCAs) are toxic products from the Maillard reaction that form from the reaction of sugars, amino acids and creatine/creatinine when cooking protein rich food. In this work, commonly consumed meats in Saudi Arabia (camel, beef and chicken) were fried under conditions resembling home cooking. The effect of marinades made of blueberry, raspberry and strawberry were tested separately on meat at different marinating times (1, 6, 12, 24h, at 4 °C) before frying. The marinades caused an overall reduction of HCAs. The decrease was more noticeable with long marination time ≥ 6h. The reduction of individual HCAs, after 24h marinades, was 91–100% for pyridines; 40–67% for β-carbolines; and 100% for quinoxalines, quinolines, α-carbolines and ɣ-carbolines, although the latter three were seldomly detected in this study. An increase, up to 2 times, on the formation of the studied quinoxalines was observed in every meat and marination for no more than 1h. Therefore, longer marinating times with berry extracts, from 6h, are recommended over those below (1h).

The Inhibitory Effect of Spices and Flavonoid Compounds on Formation of 2-amino-1-methyl-6-Phenylimidazo [4,5-b] Pyridine (PhIP) in a Model System

Heterocyclic amines (HCAs) are a class of mutagenic and carcinogenic compounds generated when muscle foods are cooked at high temperatures. Exposure to HCAs has been linked to human cancers, among them colon, prostate, breast, and pancreatic cancers. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) is a common, potentially harmful HCA that forms via the Maillard reaction. The health consequences of consuming HCAs have caused the International Agency for Research on Cancer (IARC) to list PhIP as a “possible human carcinogen.” Spices and flavonoid compounds have received considerable attention for their beneficial effect against HCA formation in our daily foods. In this study, a model system with 0.011 mmol glucose, 0.022 mmol creatinine, and 0.022 mmol phenylalanine in 90:10 diethylene glycol/water (v/v) was heat-treated at 180°C for 1 hour to test the formation of PhIP. Spices such as black pepper oil, piperine, D-limonene, P-cymene, and capsaicin and flavonoid compounds such as quercetin, apigenin, genistin, phlorizin, and catechin were added individually to the model system at three concentrations (125, 625, and 1250 ppm) to test their effect on PhIP formation. The PhIP contents were assessed using High-Performance Liquid Chromatography (HPLC). The results indicate that four out of five components of spices: black pepper oil, piperine, D-limonene, and capsaicin significantly (p < 0.05) reduced PhIP formation, while P-cymene had no significant effect on PhIP formation. All flavonoid compounds also had a significant (p < 0.05) effect on PhIP formation. These findings provide valuable information about spices and flavonoid compounds as protective agents against HCA formation.

Shrimp as a substantial source of carcinogenic heterocyclic amines

In the present work, fifteen mutagenic/carcinogenic heterocyclicamines (HAs)were studied in cooked Caridean shrimp (pink) and Penaeid shrimp (tiger, white and brown). The cooking methods were used as stir-frying, broiling and steaming under controlled temperature and time, and HAs determination was performed by SPE/UPLC-ESI-MS/MS. HAs 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-Amino-1,6-dimethyl-imidazo[4,5-b]pyridine (DMIP), 1-Methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were identified (0.05–22.48 ng/g) in all stir-fried and broiled shrimp, whereas 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) was only found (0.08–0.35 ng/g) in stir-fried shrimp. HAs 2-Amino-3,7,8-trimethyl-imidazo[4,5-f]quinoxaline (7,8-DiMeIQx) and, α-carbolines 2-Amino-9H-pyrido[2,3-b]indole (AαC) and 2-Amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC), γ-carbolines 3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) and 3-Amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) and δ-carbolines 2-Amino-6-methyldipyrido[1,2-α:3́,2́-d]imidazole (Glu-P-1) and 2-Aminodipyrido[1,2-α:3́,2́-d]imidazole (Glu-P-2) were not detected or found below quantification limit. Brown shrimp (stir-fried) appeared to be more contaminated which constitutes total HAs (81.93 ng/g) followed by pink (70.41 ng/g), tiger (53.02 ng/g) and white (33.57 ng/g). Steaming method does not yield any HAs, and the cause might be elucidate that shrimp were not directly in contact with cooking pan or fire which affect the HAs formation. Food precursors (protein, moisture, fat, creatine and glucose) were also measured in raw and cooked shrimp to investigate the influence on HAs formation. Creatine (3.85 mg/g) and glucose (0.43 mg/g) were found at higher concentrations in brown shrimp, generates high amounts of HAs. Our findings have illustrated that the cooking method, shrimp types and precursors are the main contributors to the formation of HAs. The outcomes from this work could be applied to estimate the HAs human intake globally and add to steaming cooking method in such types of food products that diminish the risk of HAs exposure, and thus to get healthier food quality and security.

Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis.

Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta-analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R*=0.52), grilling (R*=0.63), or roasting (R*=0.74) meat, and spicing with garlic and onion (R*=0.57), pepper (R*=0.63), and other spices with phenolic compounds (R*=0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta-analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption.

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

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.