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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Sabally, Kebba Sleno, Lekha Jauffrit, Julie-Anne Iskandar, Michèle M. Kubow, Stan |
| Description | Country affiliation: Canada Author Affiliation: Sabally K ( School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue H9X 3V9, QC, Canada.); Sleno L ( Chemistry Department, Université du Québec à Montréal, P.O. Box 8888, Succ. Centre Ville Montreal, QC H3C 3P8, Canada.); Jauffrit JA ( Chemistry Department, Université du Québec à Montréal, P.O. Box 8888, Succ. Centre Ville Montreal, QC H3C 3P8, Canada.); Iskandar MM ( School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue H9X 3V9, QC, Canada.); Kubow S ( School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue H9X 3V9, QC, Canada. Electronic address: stan.kubow@mcgill.ca.) |
| Abstract | The efficacy of polyphenol-rich dried apple peel extract (DAPP) to inhibit the formation of heterocyclic aromatic amines (HCAs) during frying of beef patties was assessed after DAPP was applied at 0.1, 0.15 and 0.3% (w/w) either on the surface of the patties or mixed inside the patty prior to frying. 2-Amino-3,8-dimethylimidazo[4,5f]quinoxaline (MeIQx), 2-amino-1-ethyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-dimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were quantified after frying. HCA concentrations decreased (p<0.05) upon both surface and mixed applications of DAPP at all of the tested doses. Surface application of 0.3% DAPP showed greater (p<0.05) inhibitory effects on HCA formation by 68% for MeIQx, 56% for 4,8-DiMeIQx and 83% for PhIP as opposed to 41%, 21% and 60% respectively, for the mixed DAPP application of 0.3%. The present study results indicate that surface application of DAPP in meat preparation prior to pan-frying can be a useful approach to minimize the formation of genotoxic HCAs in fried beef patties. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Journal | Meat Science |
| Volume Number | 117 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-07-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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