Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties

Meat Science ◽  
2016 ◽  
Vol 117 ◽  
pp. 57-62 ◽  
Author(s):  
Kebba Sabally ◽  
Lekha Sleno ◽  
Julie-Anne Jauffrit ◽  
Michèle M. Iskandar ◽  
Stan Kubow
Keyword(s):  
Heterocyclic Amines ◽  
Inhibitory Effects ◽  
Beef Patties ◽  
Apple Peel

Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models

2016 ◽  
Vol 7 (2) ◽  
pp. 1057-1066 ◽  
Author(s):  
Qin Zhu ◽  
Shuang Zhang ◽  
Mingfu Wang ◽  
Jie Chen ◽  
Zong-Ping Zheng
Keyword(s):  
Heterocyclic Amines ◽  
Inhibitory Effects ◽  
Chemical Models ◽  
Beef Patties ◽  
Roast Beef ◽  
Dietary Flavonoids

Dietary flavonoids effectively inhibit total HAs and PhIP formation in roast beef patties through scavenging of intermediates in formation pathways.

scholarly journals 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

2021 ◽  
Author(s):  
Wei Wang ◽  
Xiaopu Ren ◽  
Yingjie Bao ◽  
Yuxia Zhu ◽  
Yawei Zhang ◽  
...  
Keyword(s):  
Meat Products ◽  
Heterocyclic Amines ◽  
Model Systems ◽  
Inhibitory Effects ◽  
Beef Patties ◽  
Ms Analysis ◽  
Roast Beef ◽  
Zanthoxylum Bungeanum ◽  
Zanthoxylum Bungeanum Maxim ◽  
Tof Ms

Abstract2-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.

Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis

2017 ◽  
Vol 8 (11) ◽  
pp. 3938-3950 ◽  
Author(s):  
Jing Chen ◽  
Zhiyong He ◽  
Fang Qin ◽  
Jie Chen ◽  
Dongsheng Cao ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Principal Component ◽  
Ultra Performance Liquid Chromatography ◽  
Heterocyclic Amines ◽  
Tandem Mass ◽  
Inhibitory Effects ◽  
Beef Patties ◽  
Chromatography Tandem Mass Spectrometry ◽  
Liquid Chromatography Tandem Mass ◽  
Roast Beef

The inhibitory effects of spices on free and protein-bound heterocyclic amines as analysed by UPLC-MS/MS and PCA.

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

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

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.

Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems

2018 ◽  
Vol 9 (6) ◽  
pp. 3126-3133 ◽  
Author(s):  
Ye Jiao ◽  
Yan Yan ◽  
Zhiyong He ◽  
Daming Gao ◽  
Fang Qin ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Black Tea ◽  
Heterocyclic Amines ◽  
Model Systems ◽  
Tandem Mass ◽  
Inhibitory Effects ◽  
Tea Leaves ◽  
Ultrahigh Performance Liquid Chromatography ◽  
Green And Black Tea

The profile of 18 heterocyclic amines from seven categories (including β-carbolines) in tea leaves during green and black tea processing procedures, as well as commercial tea products was screened by ultrahigh-performance liquid chromatography with tandem mass spectrometry.

Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

2020 ◽  
Vol 85 (4) ◽  
pp. 1361-1370
Author(s):  
Ziyi Linghu ◽  
Faris Karim ◽  
Mostafa Taghvaei ◽  
Zaher Albashabsheh ◽  
Terry A. Houser ◽  
...  
Keyword(s):  
Amino Acids ◽  
Physicochemical Properties ◽  
Heterocyclic Amines ◽  
Beef Patties

Inhibitory Effects of Food-Coloring Agents Derived fromMonascuson the Mutagenicity of Heterocyclic Amines

1997 ◽  
Vol 45 (10) ◽  
pp. 3980-3984 ◽  
Author(s):  
Satoko Izawa ◽  
Nanaho Harada ◽  
Toshirou Watanabe ◽  
Naoki Kotokawa ◽  
Akira Yamamoto ◽  
...  
Keyword(s):  
Heterocyclic Amines ◽  
Inhibitory Effects ◽  
Coloring Agents

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

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3874
Author(s):  
Sharina Shamsudin ◽  
Jinap Selamat ◽  
Maimunah Sanny ◽  
Nuzul Noorahya Jambari ◽  
Rashidah Sukor ◽  
...  
Keyword(s):  
High Performance ◽  
Partial Least Squares Regression ◽  
Stingless Bee ◽  
Heterocyclic Amines ◽  
Cancer Development ◽  
Least Squares Regression ◽  
Inhibitory Effects ◽  
Risk Of Cancer ◽  
Cooked Meats ◽  
Food Toxicants

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.

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