Formation Of Heterocyclic Aromatic Amines Research Articles

Inhibitory effects of carob and propolis extracts on the formation of heterocyclic aromatic amines in beef meatballs cooked with different methods

The aim of this study was to evaluate the inhibitory effects of propolis extract (PE) and carob extract (CE) on the formation of heterocyclic aromatic amines (HCAs) in beef meatballs cooked by pan-frying and oven methods. All samples were cooked at 150°C, 200°C and 250°C. 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-]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), 1-methyl-9Hpyrido[4,3-b]indole (harman) and 9H-pyrido[4,3b]indole (norharman) were detected and quantified by high performance liquid chromatography (HPLC). CE had the highest inhibition effect on total HCA content. The inhibitory effects of CE and PE at 1% and 2% concentrations on total HCAs levels were found to be 43.27-85.57% and 27.36-82.00% in cooked meatballs, respectively. HCA amounts in meatballs generally increased by increasing cooking temperature. In particular, the inhibitory effect on HCAs related with the antioxidant activity of extracts. Our results indicated that PE and CE might be used as a natural food additive for reducing HCAs in meatballs.

Effect of woodchip types on heterocyclic aromatic amine formation and quality characteristics of smoked bacon

The impact of different woodchips (beech, oak, pear, and apple) on the contents of heterocyclic aromatic amines (HAAs) and quality characteristics of smoked bacon was investigated. The results indicated that the contents of total HAAs and non-polar HAAs in beech- and oak-smoked bacon were lower than that in pear- and apple-smoked bacon (P < 0.05). There were no HAAs detectable in control (non-smoking) sample. The smoking process promoted the formation of free amino acids (FAA) in the smoked bacon. The total contents of FAA in beech- and oak-smoked bacon were higher than these in the pear- and apple-smoked bacons (P < 0.05). The beech-smoked bacon had the highest L*-value (P < 0.05), and oak-smoked bacon had the lowest thiobarbituric acid-reactive substance (TBARS) value and carbonyl content (P < 0.05). Additionally, woodchip types had no significant influence on a*-value, b*-value, moisture content, aw, T20, T21 and T22 (P > 0.05). PCA of the HAA contents and quality characteristics could effectively differentiate that were unsmoked and smoked bacon. Therefore, woodchip types had a great influence on HAA contents and quality of smoked bacon.

Influence of different ratios of sucrose and green tea leaves on heterocyclic aromatic amine formation and quality characteristics of smoked chicken drumsticks

This study evaluated the heterocyclic aromatic amine (HAA) content in chicken drumsticks smoked with different ratios of sucrose and green tea leaves (GT). The results revealed that water content was similar in all treatments ( P > 0.05). The samples smoked with combined sucrose and GT showed significantly lower pH, L *-value, and b *-value than the control sample (smoked with sucrose only ( P < 0.05), and color parameters L *-value and a *-value decreased and increased, respectively, as the proportion of GT increased ( P < 0.05). Sensory evaluation results indicated that smoking with a high proportion of GT led to higher color and smoky scores than the other smoked samples ( P < 0.05). The levels of IQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, MeAαC in low GT sample were 2.99, 4.21, 1.69, 13.58, 1.93, 8.00 ng/g, respectively, which were significantly higher than those in the other samples ( P < 0.05). The levels of Harman and Norharman significantly increased from 5.76 ng/g to 18.88 ng/g and from 43.15 ng/g to 128.46 ng/g, respectively, with the increase in ratio of GT ( P < 0.05). The contents of apolar HAAs and total HAAs significantly increased from 59.81 ng/g to 150.12 ng/g and from 84.96 ng/g to 160.71 ng/g, respectively, as the proportion of GT increased. Overall, the chicken drumsticks smoked with combined sucrose and GT have an improved sensory profile but increased HAA content. Therefore, a low ratio of GT to sucrose may be more appropriate for smoked chicken. • Sample smoked with high proportion of GT received highest color and smoky scores. • The polar HAAs first increased and then decreased as the proportion of GT increased. • The apolar HAAs and total HAAs increased with the increased proportion of GT. • The free amino acids, creatine, and glucose were related to the HAA formation.

Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef

This study was aimed to examine the effects of natural antioxidant-based marinades on the formation of heterocyclic aromatic amines (HAAs) in cooked beef. Samples were marinated overnight with different concentrations (0, 0.25, 0.5 and 1%) of blueberry or propolis extracts, and pan fried at 150 and 200 °C for a total of 10 min. Individual and total HAAs were detected at different levels according to the cooking temperature, extract type and concentration. Total HAA levels increased as the cooking temperature increased (P < 0.01), and ranged from non detectable levels to 38.27 ng/g across all samples analysed. Mitigation up to 61.2% and 100% in total HAA levels were achieved by propolis and blueberry extracts, respectively. The inhibitory effects of blueberry extract on total HAAs formation were significantly higher than propolis extract (P < 0.01). Thereby, this study showed that natural antioxidant-based marinades containing blueberry and propolis extracts had mitigating effects on HAAs formation in beef samples pan-fried at 150 and 200 °C.

Determination the effects of pumpkin and rosehip seed oils on heterocyclic aromatic amine formation in meatballs by high‐performance liquid chromatography

Heterocyclic aromatic amine (HCA) compounds, which are formed by heat treatment in foods, have the potential to cause serious negative effects on human health (carcinogen) when consumed with food. The aim of this study was to examine the effect of pumpkin seed oil (PSO) and rosehip seed oil (RSO) on the formation of HCA compounds in beef meatballs cooked by using different cooking methods (pan frying and oven methods) and different temperatures (150°C, 200°C, and 250°C). 2-amino-3-methyl-3H-imidazo[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), 1-methyl-9Hpyrido[4,3-b]indole (harman), and 9H-pyrido[4,3b]indole (norharman) compounds were determined by high-performance liquid chromatography (HPLC). IQ, MeIQx, and 4,8-DiMeIQx were quantified with diode array detector. PhIP, norharman, and harman were quantified with fluorescence detector. In general, the total HCA formation was higher in the pan-cooked samples compared to the oven-baked samples, while an increase in HCA concentrations was determined with an increase in temperature. Although both oils had significant (p < .05) effects on HCA compounds compared to the control group, the inhibitory effect of PSO on HCA compounds was higher than RSO. With the addition of PSO and RSO at different concentrations (1% and 2%), HCA formation in meatballs could be inhibited by 19.95%–83.14% and 22.21%–77.23%, respectively. Practical applications In this study, pumpkin seed oil (PSO) and rosehip seed oil (RSO) were added to the meatballs in the ratio of 1% and 2% to show the effects of these extracts on heterocyclic aromatic amine (HCA) formation. Control and enriched samples were cooked at 150°C, 200°C, and 250°C in a pan and oven, and the effects of cooking method and also temperature on HCA amounts in meatball samples were evaluated. The formation of HCA compounds in meatballs, which is one of the most widely consumed meat products, could be inhibited significantly by the addition of 1% and 2% natural antioxidant PSO and RSO. The highest total HCA formation in meatball samples was obtained in the control samples (26.94 ng/g) cooked at 250°C. In general, the total HCA content of the meatballs cooked in the pan was higher than those cooked in the oven, and it was seen that the total HCA formation decreased as the oil content increased. PSO and RSO were effective natural antioxidants for inhibiting HCA formation. These natural antioxidants could be used for the enrichment of different cooked meat products for decreasing the formation of carcinogenic compounds such as HCAs. The obtained results could be used to estimate the human intake of HCAs and supplied to the search of good food additives that reduce the threat of exposure to HCAs, and thus to advance the food security and quality.

Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon.

In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, AαC, MeAαC and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g-1 ) followed by Trp-P-2 (≤2.40 ng g-1 ), MeIQx (≤0.83 ng g-1 ), IQ (≤0.41 ng g-1 ), 7,8-DiMeIQx (≤0.29 ng g-1 ), 4,8-DiMeIQx (≤0.16 ng g-1 ) and IQx (≤0.06 ng g-1 ). However, PhIP, AαC and MeAαC were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g-1 . Total HAA content was between 0.81 and 4.03 ng g-1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%. The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. © 2021 Society of Chemical Industry.

Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties

The effects of cooking factors, such as frying temperature (175, 200, and 225°C) and time (5, 10 and 15 min), frying oils (sunflower, canola, soybean, peanut, and corn oil), muscle-fat ratios (5%, 10%, and 20%) and salt levels (3%, 5%, and 8%), on the formation of heterocyclic aromatic amines (HAAs), were investigated in fried beef patties. Eight HAAs, including 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP), 2-amino-1,5,6-trimethylimidazo[4,5-b]pyridine (1,5,6-TMIP), 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine (PhIP), 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3-methyl-imidazo[4,5-f]quinoxaline (IQx), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), were chosen as target HAAs, and results suggested frying temperature and time, muscle-fat ratios and salt levels had significant effects (p < .05) on the formation of HAAs in fried beef patties. The contents of HAAs increased as frying temperature and time, muscle-fat ratio, and salt level increased. HAAs composition did not change when the beef patties were fried using different frying oils. Beef patties fried with sunflower oil produced the highest amount of total HAAs, followed by those fried with peanut, canola, corn, and soybean oil. The dominating HAAs were PhIP and MeIQx in all analyzed samples. Novelty impact statement Heterocyclic aromatic amines (HAAs) are a class of potentially carcinogenic compounds that could be caused by cooking protein-rich foods at high temperatures. In the current study, a method for detecting eight HAAs in fried beef patties were established and validated and the effects of five cooking factors on the formation of HAAs in fried beef patties were investigated simultaneously, which would provide clues to understand the cooking factors that affect the formation of HAAs in meat products.

Formation of heterocyclic aromatic amines in spiced pork shoulder: Effects of heat treatment parameters and number of soup cycles

Spiced pork shoulder is a traditional Chinese meat product that is produced by long-term stewing in recycled soup. This study investigated the effects of cooking temperature, cooking time and number of soup cycles on the formation of heterocyclic aromatic amines (HAAs) in spiced pork shoulder. The main HAAs found in spiced pork shoulder was β-carboline. When the cooking temperature rose from 70 °C to 100 °C, the total HAAs increased from 27.17 ± 1.76 ng/g to 42.37 ± 0.91 ng/g. When the cooking time was extended from 1 h to 4 h, the total HAAs increased by 50.23 %. When the number of soup cycles was 15, the total HAAs in the meat and soup were 40.69 ± 0.28 ng/g and 55.84 ± 1.51 ng/g, respectively. Recycling soup may contribute greatly to the contents of HAAs in spiced pork shoulders. The high levels of HAAs in spiced pork shoulders were mainly from the adsorption of the HAAs in the soup onto the surface of the meat and their penetration into the meat. We recommend lowering the cooking temperature and shortening the cooking time to reduce the formation of HAAs in spiced pork shoulder. In addition, it is necessary to study effective methods to inhibit the formation of HAAs in soup.

Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

The large yellow croaker ( Pseudosciaena crocea ) is one of the most commercially important marine fish in China and is a fixture at Chinese tables. Herein, we determined the formation of heterocyclic aromatic amines (HAAs) in roasted yellow croaker and evaluated the inhibitory effect of natural fruits extracts (blueberry extract, acerola cherry extract and grape seed extract) on the formation of HAAs in roast yellow croaker. All the three fruit extracts treatments minimize the amount of HAAs and the addition of blueberries extracts is the most effective approach on reducing the total HAAs content, which caused a signification reduction of 94.85% and 71.15% of the Norhaman and PhIP content, respectively, led IQ, 8-MeIQX, 4,8-DiMeIQX below the detected limitation, compared to the control group. Furthermore, antioxidant index of fruits extracts, precursors (free amino acids, creatine, creatinine and glucose) of HAAs, lipid and protein oxidation, flavor changes are evaluated to determine the mechanism and physical/chemical changes of fruit extracts on the formation of HAAs. This research develops a new method to minimize the amount of HAAs, which is helpful to food manufacturers for the production of healthier yellow croaker products and may be applicable to various meat systems. • The formation of HAAs in roasted large yellow croaker was determined. • Various fruits extracts could inhibit HAAs in roast large yellow croaker. • Fruits extracts positively affected lipid/protein oxidation and content of precursors. • Flavor changes are introduced to determine the possible mechanism involved.

Effects of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat

Deep fat frying is a common cooking procedure; however, its effects on food can produce carcinogenic compounds, namely heterocyclic aromatic amines (HAAs) that are detrimental to the health of the consumer. The influence of frying process conditions (temperature, time, meat shape, oil type, oil oxidation) on the formation of HAAs in deep fat fried chicken meat was explored. The concentrations of HAAs increased with frying temperature and time, and higher amounts were found in samples with higher surface areas. The type of oil influenced the formation of HAAs, and more HAAs were found in the samples fried in peanut and rapeseed oils. Oxidation of frying oil also elevated HAAs in fried meat. Understanding how to reduce the formation of HAAs in deep fat frying is essential for reducing the health risks associated with consuming HAAs.

Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene.

Recent studies have shown that the formation of heterocyclic aromatic amines (HAAs) with the structure of aminoimidazoazaarene is produced by reaction of specific reactive carbonyls with ammonia and creatin(in)e. These carbonyl compounds, which are usually the limiting reagents, have multiple origins. Therefore, HAA formation cannot be considered to be produced as a consequence of a single process, such as the Maillard reaction, but of any process that generates the involved reactive carbonyls. In addition, inhibition of HAA formation should be related to the control of these reactive carbonyls: inhibiting their formation, using conditions that limit their reactivity, and promoting their trapping.

Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

AbstractHerein, the effects of tarragon on lipid oxidation and heterocyclic aromatic amines (HAAs) formation in meatballs were determined. A significant (P &lt; 0.05) reduction in pH and TBARS values of the meatballs with tarragon was determined, while no significant effect (P &gt; 0.05) was observed regarding water content of the samples. Only 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ) compound (up to 0.06 ng g−1) was detected in the control group meatballs. On the other hand, in the meatballs with tarragon, no HAAs could be detected. Tarragon use completely inhibited the formation of MeIQ. The total HAA content of the samples in the control group increased with increasing the cooking temperature. The total HAA contents of the control group meatballs changed between not detected and 0.06 ng g−1. In conclusion, it can be recommended to use tarragon in meatball production as it completely inhibits the HAA formation and reduces TBARS value compared to the control group meatballs.

The effect of olive leaf extract containing natural antioxidant on the formation of heterocyclic aromatic amines in oil free pan-cooked salmon

Rationale: Heterocyclic aromatic amines (HCA) are mutagenic and carcinogenic compounds that are formed at low levels (ng / g) by cooking protein-rich foods such as meat and fish. These compounds play an important role in the etiology of human cancer, so researchers suggest that the formation of HCAs should be minimized. It has been reported that antioxidants can reduce HCA formation by retaining the free radicals formed in HCA formation mechanism and Maillard reaction. The aim of this study was to investigate the preventive effects of the olive leaf extract on the formation of HCAs.

Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Beef Patties

The effects of the deacetylation degree (DD) of chitosan on heterocyclic aromatic amine formation were investigated in chemical models and beef patties. The results in model systems showed that at lower addition levels (10 mg), chitosan with 85% DD showed the strongest inhibitory effect against 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation, while chitosan with a higher DD (95%) or a lower DD (72 and 50%) did not show any significantly inhibitory effect. Further mechanism study showed that chitosan addition reduced the content of Maillard reaction intermediates including phenylacetaldehyde and the aldol condensation product but increased the PhIP precursor creatinine residue in the chemical model, indicating that chitosan at least partially competed with creatinine to react with phenylacetaldehyde to inhibit PhIP formation. In roast beef patties, 0.15% (w/w) chitosan (85% DD) significantly reduced the formation of PhIP, MeIQx, 4,8-DiMeIQx, Harman, and Norharman by 56.21, 33.32, 31.35, 25.14, and 28.12%, respectively. Moreover, chitosan significantly inhibited the formation of aldehydes in roast beef patties, further confirming the above-mentioned inhibition mechanism. However, the addition of chitosan might promote fatty acid oxidation. In addition, chitosan addition below 0.15% (w/w) had no significant effect on the textural properties of the roast samples.

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

SummaryProanthocyanidins with different polymerisation degrees were extracted from Chinese quince fruits by subcritical ethanol/water into four fractions (F1‐F4), which were then analysed using UPLC‐MS/MS, GPC and thiolysis combined with RP‐HPLC MS and MALDI‐TOF MS (matrix‐assisted laser desorption/ionisation time‐of‐flight mass spectrometry). The inhibitory effects of these proanthocyanidins on the formation of heterocyclic aromatic amines (HCAs), such as norharman, harman and PhIP, in chemical model systems were determined. The results reflected that the mean degree of polymerisation (DP) of proanthocyanidins in fractions F1, F2, F3 and F4 were 8.0, 12.7, 27.5 and 64.9, respectively. All four fractions prominently and dose‐dependently reduced the formation of HCAs at concentrations of 0.5, 1 and 2 mg mL−1 in chemical models. F1, the fraction richest in oligomers, had the most effective inhibition of harman, norharman and PhIP, with the levels reduced by 65.71%, 37.15% and 72.99%, respectively, when used at a concentration of 2 mg mL−1. The mean DP of proanthocyanidins showed negative correlation with the inhibition of HCA formation (R2= −0.697 for norharman, −0.799 for PhIP and −0.758 for harman). These findings suggest that proanthocyanidins from Chinese quince fruit have the potential to be used as additives to reduce the levels of heterocyclic amines in foods.

The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy

ABSTRACT Thermal treatment of protein-rich food can lead to the formation of biologically active heterocyclic aromatic amines (HAAs). One of the methods to learn how to reduce the content as well as the influence of these compounds on heath is the study of factors inhibiting their synthesis. In the current investigation, the effect of onion and garlic on the formation of six possibly carcinogenic non-polar HAAs (α-, γ- and δ-carbolines) and two co-mutagenic β-carbolines (harmane and norharmane) was evaluated by comparing their contents in meat and gravy samples obtained from pan-fried pork dishes prepared in the presence and absence of these vegetables. Carbolines were isolated from food samples by solid phase extraction. The quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection. The concentrations of individual compounds in dishes prepared without added vegetables ranged from 0.02 ng g−1 (3-amino-1,4-dimethyl-5 H-pyrido(4,3-b)indole; Trp-P-1) to 10.1 ng g−1 of meat (2-amino-9 H-pyrido[2,3-b]indole; AαC). Onion (30 g/100 g of meat) and garlic (15 g/100 g of meat) lowered the total content (in meat and gravy) of the α-, δ- and γ-carbolines in the range from 52% to 87%. In contrast, onion caused an increase in the norharmane concentration both in meat and gravy. The percentage of carbolines in the gravies (assuming that their total content in meat and gravy is 100%) was higher in dishes prepared with onion and garlic than in dishes without these seasonings.

517 Late-Breaking: Influence of Pre-heat Treatment on the Formation of Heterocyclic Aromatic Amines in Grilled Pork

Abstract Pork steaks (m. Longissimus dorsi) with a thickness of 15±5 mm were prepared for the experiment. Ready-made mixtures intended for catering were used during the preparation of samples for marinating steaks: - marinade containing a mixture of vegetable oils, salt, paprika, garlic, onion and black pepper (sample 1); - marinade, which contains water, salt, paprika, black pepper, red pepper, garlic, coriander and mustard (sample 2); and mixtures for dry marinating:- mixture with red pepper (salt, red pepper) (sample 3);- mixture with paprika (salt, paprika) (sample 4). Salting and pickling were carried out at a temperature of 4±2°C for 24 hours. Thereafter, the steaks were grilled at 230°C for 10 minutes using electric grill, and the steaks were turned over once during the cooking process. Steaks that were not pickled and salted were taken as a control sample. Samples were tested for the presence of MeIQx and PhIP. The analysis was performed using an Agilent 1200 HPLC system (USA) with an Agilent 6410B three quadrupole mass spectrometer (Fragmentor voltage 130 V, Dissociation energy 30 V, molecular ions 214.6 and 225.6 m/z, daughter ions 199.5 and 210.5 m/z for MeIQx and PhIP respectively). The studies were carried out in two selections with 3 parallel measurements in each. The arithmetic mean of three parallels in the first selection was taken as the final result, provided that the Student’s t-distribution of two samples for each analyte to be determined in each sample did not exceed the tabular value at n=3 and the confidence level p=0.95, i.e., the differences between the samples are not statistically significant. Studies have shown that long-term preliminary processing of meat by marinating and salting led to both a decrease and an increase in the content of HAA in fried steaks. The results of studies of HAA content in the control and experimental samples are shown in the Table.

Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism

In this paper, the effects of soybean protein isolate (SPI) on the formations of five heterocyclic aromatic amines (HAAs) in roasted pork were investigated. The levels of all five HAAs improved upon addition of 2.5% of SPI (P < 0.05). With higher SPI dosage, the levels of HAA decreased after seeing an increase. Two HAAs (MeIQx and 4,8-DiMeIQx) were inhibited by 10.0% of SPI, with the inhibitory efficiencies of 7.0 % and 85.7%, respectively. After being heated, the levels of both the free amino acids and carbonyl groups in the SPI were observed significantly increased, from 55.04 μg g·SPI−1 to 91.66 μg g·SPI−1 and from 123.85 ± 13.07 to 931.78 ± 32.56, respectively (P < 0.05). Therefore, the possible promotion mechanism of the SPI was speculated that the heated SPI would provide both the HAA precursors and carbonyls, which significantly promoted the Strecker degradation and generated more HAA intermediates (P < 0.05).

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.

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts.

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.