Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures

Abstract

Abstract:In previous studies, heterocyclic amines (HCAs) have been identified as carcinogenic and a risk factor for human cancer. Therefore, the present study was designed to identify bioactive natural products capable of controlling the formation of HCAs during cooking. For this purpose we have evaluated the effect of Rosa rugosa tea extract (RTE) on the formation of HCAs in ground beef patties fried at 160˝C or 220˝C. RTE is rich in phenolic compounds and capable of inhibiting the formation of free radicals. The pyrido [3,4-b] 4, were not detected in any sample. Total HCAs were positively correlated with cooking loss. In the RTE-treated groups, 75% of the total HCAs were decreased at 160˝C and 46% at 220˝C, suggesting that RTE is effective at both temperatures and can be used during cooking at high temperatures to lessen the amount of HCAs formed.

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

“…Natural products extracts and spices are the most commonly used additives for the inhibition of HAAs in the last decade. A lot of studies have used various natural products extracts including grape seed and rosemary extract (Gibis & Weiss, ; Keskekoglu & Uren, ; Natale et al., ), pomegranate seed extract (Keşkekoğlu & Üren, ), apple peel polyphenol extract (Sabally, Sleno, Jauffrit, Iskandar, & Kubow, ), Rosa rugosa tea extract (Jamali et al., ), artichoke extract (Tengilimoglu‐Metin & Kizil, ), hawthorn extract (Tengilimoglu‐Metin et al., ), and green tea extract (Cheng et al., ; Güliz Haskaraca, Soncu, Kolsarıcı, Öz, & Juneja, ) to inhibit HAAs formation. The target HAAs are mainly consisting of IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIOx, PhIP, AαC, MeAαC, norharman, harman, Trp‐P‐1, and Trp‐P‐2.…”

The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay

“…A previous study by Lara et al [ 31 ] indicated that both the values of pH and cooking loss were reduced when antioxidants were added into pork patties. In addition, antioxidants were suggested to confer a protective role against protein denaturation and, thereby, avoid weight loss during the cooking process [ 18 ]. Since the honey used in this study was composed of different pH values and antioxidant compounds, it is highly likely that these factors could account for the differences observed in the cooking loss of grilled beef satay marinated with different honey types.…”

“…Nevertheless, the results in this study were consistent with the findings by Puangsombat and Smith [ 59 ] and Jamali et at. [ 18 ], in which the authors demonstrated that the addition of rosemary and tea extracts before cooking reduced the formation of HCAs in beef patties.…”

“…Several studies have indicated that the addition of antioxidants as one of the ingredients when cooking meat dishes can reduce the formation of HCAs to some extent according to the types and concentrations of antioxidants used [ 16 ]. Numerous studies have investigated the impact of antioxidants on the formation of HCAs using different sources of antioxidants such as plant extracts/tissues [ 17 , 18 , 19 ], spices [ 20 ], extra virgin olive oil [ 21 ], and synthetic antioxidants [ 12 ]. These studies have indicated that antioxidants have an inhibitory effect toward reducing the formation of HCAs based on experiments using a model system and cooked meat, in which they act as a scavenger of free radicals or metabolite compounds that are formed during the Maillard reaction and subsequently reduce the formation of HCAs [ 22 , 23 ].…”

Polysaccharides Reduce Absorption and Mutagenicity of 3‐Amino‐1,4‐Dimethyl‐5H‐Pyrido[4,3‐b]Indole In Vitro and In Vivo

“…To date, great efforts have been made to reduce Trp‐P‐1‐induced mutagenicity in human, especially through food consumption. For example, Trp‐P‐1 can be reduced by controlling cooking time and temperature (Knize and others ), or by adding functional components to food formulations (Damašius and others ; Puangsombat and others ; Jamali and others ). Some of these food additives are natural products, for example, Rosa rugosa tea extract and spices, which are able to reduce the formation of HAAs, while others, like grape seed and rosemary extract can reduce formation of MeIQx and PhIP in fried beef patties (Gibis and Weiss ).…”