Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism

Abstract

Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic substances produced during the high-temperature processing of higsh protein meat and commonly found in hightemperature meat products such as frying and barbecue (Adamson et al., 2010;Jinap et al., 2015). Until now, more than 25 kinds of HAAs have been identified, and they could be divided into two categories according to the formation process: Aminoimidazo azaarenes and Amino-carboline congeners (Cheng et al., 2010;Oz & Cakmak, 2016). In previous studies, most researches focused on the formation of HAAs in high-temperature processed meat products such as fried and grilled foods. By contrast, limited data on HAAs were available in braised meat products, which are a very popular meat food in China and other Asian countries.Compared with the high-temperature processed meat products,

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

“…These were in agreement with previous research using other antioxidant. Curcumin has been reported to decrease the contents of β-CHAs by inhibiting the production of carbonyl compounds ( Wang et al, 2021 ). It has been widely accepted that antioxidants have excellent ability to remove free radicals ( Meurillon and Engel, 2016 ), which may contribute to the inhibitory effects on the formation of carbonyl compounds.…”

“…This is because the free radicals generated in the lipid oxidation process are also the potential initiators of protein carbonylation ( Estevez, 2011 ), which may lead to the β-CHAs production ( Khan et al, 2022 ). Many studies have shown that the addition of antioxidant compounds to meat products was an effective way to scavenge the free radicals produced ( Selani et al, 2011 ; Tengilimoglu-Metin et al, 2017 ; Wang et al, 2021 ), thus alleviated the lipid and protein oxidation. The OWSF treatment also had the ability to keep the free radical content in the oil at a low level by avoiding repeated heating of food residues ( Ma et al, 2016 ), thus decreased the products of lipid and protein oxidation.…”

“…The THCA content of the skin samples was measured according to the method of Herraiz (2000) and Wang et al (2021) with slight modifications. 3.0 g of the sample was mixed with 15 mL of 0.6 mol/L HClO 4 and then homogenized at 10,000 rpm for 30 s before solid-phase extraction.…”

Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review

“…Food-derived antioxidants, which are naturally abundant in phenolic compounds, have the ability to inhibit the formation of HAAs by scavenging free radicals in the reaction system ( Hidalgo, Navarro, and Zamora 2018 ). Examples of such antioxidants include dried apple peels, green tea, olive oil, beer/red wine, rosemary, garlic, onion, red chili, paprika, ginger, turmeric, and black pepper, which have been shown to inhibit the formation of HAAs by scavenging pyrazine cation radicals or carbon-centered radicals in both chemical models and cooked meat ( Wang et al, 2021 , Zeng et al, 2018 , Bao et al, 2020 ). Previous studies have suggested that the stronger the free radical scavenging activity is, the greater the inhibition of HAAs.…”

Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review

“…Herbs and spices due to the content of various bioactive compounds i.a., polyphenols also exhibit an inhibitory effect against HAAs formation. For instance, turmeric at 5% concentration decreased harman content by about 94.8% while norharman by about 49.56% [ 69 ]. Similar effects were documented for red pepper [ 70 ], Sichuan pepper, black cumin [ 86 ], rosemary, turmeric, galangal, fingerroot [ 87 ], thyme, savory, and oregano [ 88 ].…”