Heterocyclic aromatic amines (HAAs), the potential mutagens/carcinogens, are formed during cooking meat at higher temperature. The current study was designed to evaluate the effects of various cooking methods, i.e., pan frying, deep frying, charcoal grilling and roasting, on the formation of HAAs in three different types of meat, i.e., beef, chicken and mutton. Physicochemical analysis of thermally treated meat was carried out. Mineral profile such as Na, K, Fe, Cu, Zn and Mg was also determined. Two mutagenic HAAs, i.e., 1-methyl-9H-pyrido [4,3-b]indole (Harman) and 9H-pyrido-[4,3-b]indole (Norharman), were formed during cooking and extracted by solid phase extraction technique and analyzed by high-performance liquid chromatography using internal standards. The results showed that the amounts of Harman were higher than Norharman. Generally, the type and content of HAAs in cooked meat varies with cooking methods and conditions. PRACTICAL APPLICATIONSDiet is one of the major factors that influence the tumor formation in humans. Epidemiologic and experimental evidence indicates that proteinaceous foods, especially meat cooked at higher temperatures, may lead to the formation of heterocyclic aromatic amines (HAAs). HAAs are the potential mutagens and contribute toward the carcinogenicity depending on many factors, including type of meat and cooking method. They vary in their chemical nature, mechanism of formation, amounts in different types of meat and meat products. They also show a variable range of metabolic behavior and carcinogenic potential. The exact identification of major risk factors, especially dietary carcinogens, could play a vital role in reducing cancer incidence and mortality. The present study was designed to investigate the influence of different cooking methods (pan frying, deep frying, charcoal grilling and roasting) on the formation of HAAs in various meats (chicken, beef and mutton). It is also evident from the results that the content of HAAs in cooked meat varied with cooking methods and cooking conditions, and data from this study could be used to assess the human intake of HAAs and also to identify conditions that minimize the formation and intake of HAAs.

No abstract

The study was designed to explore the antioxidative effect of pomegranate seed oil (PSO) at different concentrations (5 and 7%) against oxidation of plant-based oils (canola oil and sunfl ower oil) during storage (60 days) as compared to artifi cial antioxidant butylated hydroxyanisole (BHA, 200 ppm). Rancimat and Schaal oven analysis were employed for the assessment of potential consequences of PSO against oxidation in plant based oils. The variation in total phenolic contents (TPC), antioxidant activity, peroxide value (POV), and tocopherol contents during storage were evaluated by Schaal oven test at 62 °C. The substantially (P≤0.05) higher induction period (IP) values were observed for PSO blended oil samples as compared to blank oil samples. The addition of PSO in plant-based oils improved the oxidative stability by enhancing the antioxidant potential and TPC, decreasing POV, and slowing down the degradation of tocopherol contents during storage. The fi ndings of the present study suggest that PSO might be used as an alternative potential antioxidant to synthetic antioxidants.

Trans fats are popular owing to their low cost and potential to increase the shelf life of processed foods but also associated with various risk factors. The present study is focused on the impact of oil processing, like frying, on the formation of trans fats in commercially available edible oils. Scanning electron microscopy was carried out to observe the structural changes in the frying material. The physicochemical analysis of processed edible oils was carried out, while the formation of trans-fatty acid (TFA; elaidic acid) during processing was measured by gas chromatography-flame ionization detector (GC-FID). Furthermore, levels of TFA, i.e., elaidic acid, were found higher in oil samples with potatoes than the oil samples without potatoes. It is proposed that trans fat content could be reduced by using the high-quality frying medium as well as avoiding the repeated frying in order to improve the quality and nutritional value of the diet and avert risk factors. PRACTICAL APPLICATIONSTrans fats are popular owing to its low cost and potential to increase the shelf life of processed products and contribute suitable features to the food. Presently, trans fat intake is considered as a peril factor for cardiac heart diseases, diabetes, cancer and other allied disparities. The present study is focused on the impact of oil processing, like frying, on the formation of trans fats in commercially available edible oils. It aims at quantification of trans fats in oils during frying as well as evaluation of the quality attributes of fried edible oils. Structural changes in the tissues of fried material were also observed through electron microscopy. The results obtained showed that parameters like free fatty acid level, specific gravity, peroxide value, saponification value and iodine value were significantly different depending upon the processing conditions. The formation of TFA (elaidic acid) during processing measured by GC coupled with FID and its higher proportion was observed in the oil samples with potatoes than in the oil samples without potatoes. So it is suggested that trans fat should be minimized in daily diet to improve the quality and nutritional value of edible oils.