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. Issue 1 (2nd January 2022)
- Record Type:
- Journal Article
- Title:
- 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. Issue 1 (2nd January 2022)
- Main Title:
- 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
- Authors:
- Śnieżek, Ewa
Szumska, Magdalena
Nowak, Agnieszka
Janoszka, Beata - Abstract:
- 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 garlicABSTRACT: 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. Graphical Abstract: uf0001 … (more)
- Is Part Of:
- Food additives & contaminants. Volume 39:Issue 1(2022)
- Journal:
- Food additives & contaminants
- Issue:
- Volume 39:Issue 1(2022)
- Issue Display:
- Volume 39, Issue 1 (2022)
- Year:
- 2022
- Volume:
- 39
- Issue:
- 1
- Issue Sort Value:
- 2022-0039-0001-0000
- Page Start:
- 35
- Page End:
- 51
- Publication Date:
- 2022-01-02
- Subjects:
- Food analysis -- non-polar heterocyclic amines -- carbolines -- harmane -- onion -- garlic -- HPLC-FLD
Food additives -- Periodicals
Food contamination -- Periodicals
664.06 - Journal URLs:
- http://www.tandfonline.com/ ↗
- DOI:
- 10.1080/19440049.2021.1994155 ↗
- Languages:
- English
- ISSNs:
- 1944-0049
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.002300
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 20641.xml