Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques

Content Provider	Scilit
Author	Keskekoglu, Hasan Üren, Ali
Copyright Year	2017
Description	Heterocyclic aromatic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. The objective of this study was to examine the efficiency of the grape seed extract (GSE) on the formation of HACs in beef and chicken meatballs cooked by four different cooking techniques (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying). Six HCAs; 2-amino-3-methylimidazo[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), 9H-pyrido[3,4-b]indole (norharman), and 1-methyl-9H-pyrido[3,4-b]indole (harman) were measured. In addition, cooking losses, total phenolics, and radical-scavenging activities were determined. In the beef meatballs, the highest inhibitory effects were 69% for norharman, 65% for IQ, 65% for PhIP, and 59% for MeIQx, while in chicken meatballs were 73% for PhIP, 52% for IQ, 37% for MeIQx, and 31% for norharman. Results of this study suggested that addition of GSE can be an important factor in decreasing the levels of total HCAs in charcoal-barbecued beef meatballs (65%) and oven roasted chicken meatballs (37%).
Related Links	https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1308956?needAccess=true
Ending Page	S734
Page Count	13
Starting Page	S722
ISSN	10942912
e-ISSN	15322386
DOI	10.1080/10942912.2017.1308956
Journal	International Journal of Food Properties
Issue Number	sup1
Volume Number	20
Language	English
Publisher	Informa UK Limited
Publisher Date	2017-07-14
Access Restriction	Open
Subject Keyword	Food Science and Technology Heterocyclic Aromatic Amines Grape Seed Extract Charcoal-barbecue Cooking Techniques
Content Type	Text
Resource Type	Article
Subject	Food Science