Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. (December 2017)

• Record Type: Journal Article
• Authors: Tengilimoglu-Metin, Mercan Merve; Kizil, Mevlude
• Is Part Of: Meat science. Volume 134(2017)
• Page Start: 68
• Page End: 75
• Publication Date: 2017-12
• Subjects: HAA heterocyclic aromatic amine -- nd non-detected -- IQ 2-amino-3-methylimidazo[4, 5-f]quinoline -- IQx 2-amino-3-methylimidazo[4, 5-f]quinoxaline -- MeIQ 2-amino-3, 4-dimethylimidazo[4, 5-f]quinoline -- MeIQx 2-amino-3, 8-dimethylimidazo[4, 5-f]quinoxaline -- 4, 8-DiMeIQx 2-amino-3, 4, 8-trimethylimidazo[4, 5-f]quinoxaline -- 7, 8-DiMeIQx 2-amino-3, 7, 8-trimethylimidazo[4, 5-f]quinoxaline -- PhIP 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine -- AαC 2-amino-9H-pyrido[2, 3-b]indole -- MeAαC 2-amino-3-methyl-9H-pyrido[2, 3-b]indole -- Norharman 9H-pyrido[3, 4-b]indole -- Harman 1-methyl-9H-pyrido[4, 3-b]indole -- Trp-P-2 3-amino-1-methyl-5H-pyrido[4, 3-b]indole -- 4, 7, 8-TriMeIQx 2-amino-3, 4, 7, 8-tetramethylimidazo[4, 5-f]quinoxaline; IQ (PubChem CID: 53462) -- IQx (PubChem CID: 105041) -- MeIQ (PubChem CID: 62274) -- MeIQx (PubChem CID: 62275) -- 4, 8-DiMeIQx (PubChem CID: 104739) -- PhIP (PubChem CID: 1530) -- Harman (PubChem CID: 486-84-0) -- Norharman (PubChem CID: 244-63-3) -- AαC (PubChem CID: 62805) -- Trp-P-2 (PubChem CID: 5284476); Antioxidant -- Artichoke extract -- Cooking method -- Cooking temperature -- Heterocyclic aromatic amine -- Meat; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2017.07.018
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, 200, and 250 °C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4, 8-DiMeIQx, 7, 8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49.26 ng/g, and not detectable to 83.06 ng/g, respectively. The inhibitory effects of 0.5 and 1.0% artichoke extracts on total HAAs levels were found to be 6–46% and 25–98% in beef, and 5–97% and 14–95% in chicken breast, respectively. The present study showed that artichoke extracts could mitigate HAA formation especially in oven-roasted beef and chicken breast meat. Highlights: Artichoke extract is effective to decrease HAA level in oven-roasted samples. Artichoke extract reduced the total HAA level (6–98%) in beef. Artichoke extract inhibited the total amount of HAA (5–97%) in chicken breast. The inhibitory effects of artichoke extract are concentration-dependent.