Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat

Abstract

In the present study, the effect of various natural food condiments (garlic, ginger, pepper, tomato and onion) on the formation of heterocyclic amines (HAs) in cooked camel meat was studied. In control sample, the amount of HAs MeIQx, 4,8‐DiMeIQx and PhIP were obtained between 2.10 and 5.22 ng/g, while, MeIQ and IQ were found less than quantification limit. The camel meat cooked with different food condiments, the HAs were found in lesser amounts. MeIQx, 4,8‐DiMeIQx and PhIP were detected from 0.42 to 2.83 ng/g, however, MeIQ and IQ were not indentified in any analyzed samples. Consequently, camel meat cooked by various food condiments illustrates the capability to reduce the HAs formation. Such information may be elucidated because of the presence of antioxidants in such condiments which might have pro‐oxidative effects with the subsequent formation of peroxyl radicals or by the scavenging of oxygen or free radicals. Practical Applications This is the first study relating to the inhibition of HAs by means of some common food condiments in cooked camel meat. In this work, five HAs such as MeIQx, 4,8‐DiMeIQx, PhIP, MeIQ and IQ have been studied in camel meat samples thermally processed with or without food condiments. Our results evidently demonstrate that the formation of HAs in cooked camel meat is highly affected by using food condiments. The current study also illustrates that the concentrations of HAs can be kept at low levels by cooking the meat that include food condiments. The obtained results could be used to estimate the human intake of HAs either in Saudi Arabia or global and supplied to the search of good food condiments that reduce the threat of exposure to HAs, and thus to advance the food security and quality.

The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines

“…Thus, it is proven with epidemiologic studies that various chemical compounds form as a result of cooking foods rich in protein, such as cooking meat and fish at high temperatures. All of these compounds are mutagenic and majority of them are also considered as carcinogenic . Among these chemical compounds, heterocyclic aromatic amines (HCAs) have an important place.…”

“…All of these compounds are mutagenic and majority of them are also considered as carcinogenic. [2][3][4][5][6][7] Among these chemical compounds, heterocyclic aromatic amines (HCAs) have an important place. Firstly, HCAs were discovered by Japanese scientists in 1977, in grilled meat and fish, as a new chemical group.…”

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

“…(2019) demonstrated that ginger (0.5–2.5%) possesses the highest efficiency in inhibiting the formation of both polar and nonpolar HAAs (74–99% and 42–100%) in charcoal grilled lamb patties (10–12 min to attain core temperature of 72°C), followed by cinnamon, Chinese prickly ash, red chili, cumin, and black pepper, with the inhibition efficiency by all the six spices added separately ranging from 46 to 99% for polar HAAs and 31 to 100% for nonpolar HAAs. Similarly, among various spices such as ginger, onion, garlic, red chili, paprika, black pepper, and tomato evaluated for HAAs inhibition efficiency, ginger powder was the most effective in reducing total HAAs content in fried beef and chicken meatballs (180°C) (Lu, Kuhnle, & Cheng, 2018), while tomato and ginger showed a maximum reduction in MeIQx (77 and 69%), 4,5‐DiMeIQx (80 and 71%), and PhIP (79 and 66%) (Khan et al., 2017). Nevertheless, all the spices did show significant reduction in total HAAs content in meat samples.…”

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

“…Heterocyclic aromatic amines (HAAs) are known to be mutagenic/carcinogenic substances that result from the cooking of protein‐rich food (Khan et al, 2017). According to the formation process, HAAs can be classified into two groups: aminoimidazoazarenes and aminocarbolines.…”