Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties. (March 2023)

• Record Type: Journal Article
• Authors: Parvin, Rashida; Seo, Jin-kyu; Eom, Jeong-Uk; Ahamed, Zubayed; Yang, Han-Sul
• Is Part Of: Meat science. Volume 197(2023)
• Publication Date: 2023-03
• Subjects: pan-roasting -- Nutmeg extract -- Beef patties -- Heterocyclic amine -- Oxidative stability; HCA Heterocyclic amine -- TBHQ Tertiary butyl hydroquinone -- ENE Ethanol extracted nutmeg -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- TBARS Thiobarbituric acid reactive substances -- BHA Butylated hydroxyanisole -- BHT Butylated hydroxytoluene -- PG Propyl gallate -- ADI Adequate dietary intake -- FAO Food and Agriculture Organization -- WHO World Health Organization -- JECFA Joint FAO/WHO Expert Committee on Food Additives -- PCA Principal component analysis -- SAS Statistical analysis system -- AαC 2-amino -9H-pyrido[2, 3-b]indole -- MeAαC 2-amino-3-methyl-9H-pyrido[2, 3-b]indole -- Harman 1-methyl-9H-pyrido[3, 4-b]indole -- Norharman 9H-pyrido[3, 4-b]indole -- IQ 2-amino-3-methyl-imidazo[4, 5-f]-quinoline; -- IQx 2-amino-3-methylimidazo[4, 5-f]quinoxaline; -- 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 -- HPLC High-performance liquid chromatography -- GAE Gallic acid equivalent -- GC–MS Gas chromatography-mass spectrophotometry -- EDTA Ethylene-diamine-tetra acetic acid -- SPME Solid-phase microextraction -- RT Retention time -- NIST National Institute of Standards and Technology -- DDW Distilled and deionized water -- MDA Malondialdehyde -- PRS Precision Rifle Series -- SE Standard error; 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.2022.109064
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Identification and inhibition of mutagenic and carcinogenic heterocyclic amines (HCAs) from pan-roasted beef patties were performed by adding (0.02%) tertiary butyl hydroquinone (TBHQ) and (0.05%) ethanol-extracted nutmeg (ENE) using HPLC and principal component analysis. Ten HCAs, including six polar and four non-polar, were assessed. The addition of (0.05%) ENE significantly ( P < 0.05) reduced the cooking loss and shrinkage of patties during cooking and reduced the total formation HCAs by 73.97%, which proved the significant ( P < 0.05) inhibitory effect as a natural antioxidant against lipid oxidation and HCA formation compared to TBHQ. The DPPH radical-scavenging activity, total phenolic content, and available active metabolites of ENE were estimated. Furthermore, a positive correlation was observed between pH, level of thiobarbituric acid reactive substances, and HCA formation in both the groups. TBHQ and ENE were significant HCAs inhibitors ( P < 0.001), but ENE showed resilient oxidative stability during refrigeration storage. Therefore, ENE can be used to reduce HCAs formation in pan-roasted beef patties. Highlights: Effective application of nutmeg extract as a natural antioxidant. Advancement of oxidative stability attained by nutmeg extract in beef patties. Nutmeg extract is capable to reduce the formation of Polar & non-polar HCAs. Low cooking loss and shrinkage are seen in natural antioxidant-added beef patties. Nutmeg extract revealed an excellent antioxidant activity over TBHQ in terms of HCA formation.