Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties

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

“…Thus, 4,8‐DiMeIQx was not detected in beef grilled at 200 °C for 20 min, in chops fried on a teflon pan at 200 °C for 6 min and chops baked in an electric oven at 200 °C for 34 min, in beef with onion grilled at 230 °C, in chicken drumstick and chicken wings which were pre‐cooked in a microwave then deep fried at 175 °C for 3.5 to 8.5 min, in beef meatballs cooked on a pan at 180 °C for 8 min, in beef meatballs baked in an oven at 180 °C for 27 min, in beef meatballs deep fried at 150 °C for 5 min, and in beef meatballs charbroiled at 280 °C for 20 min . However, 4,8‐DiMeIQx was determined at amounts between 0.02 and 0.18 ng g −1 in beef grilled at 230 °C for 5 min, at amounts between 0.08 and 1.19 ng g −1 in beef fried on a pan at 150–250 °C for 10 min, at amounts between 0.09 and 0.22 ng g −1 in kebabs, at amounts between 0.14 and 5.35 ng g −1 in beef grilled at 180–280 °C for 7 to 10 min, at amounts between 0.69 and 1.63 ng g −1 in beef charbroiled at up to 75 °C internal temperature, at amounts between 0.8 and 4.8 ng g −1 in beef meatballs cooked on an electric grill at 175–225 °C for 6 to 10 min, at amounts between 1.3 and 2.4 ng g −1 in beef fried in a teflon pan at 200 °C for 8 min, at amounts between 1.48 and 3.92 ng g −1 in beef cooked in a stainless steel saucepan at 98 °C, at amounts between 1.62 and 1.74 ng g −1 in chops fried on a teflon pan at 200 °C for 6 min, at amounts between 1.92 and 4.38 ng g −1 in meatballs grilled at 223 °C for 20 min, at amounts between 2.0 and 4.9 ng g −1 in beef fried on a pan at 190 °C for 6 to 13 min, and at amounts between 4.72 and 19.90 ng g −1 in beef deep fried at 180 °C for 3 min …”

“…Thus, MeIQx could not be detected in beef cooked at 150–200 °C for 9 min and in beef meatballs cooked on a hot plate at 150–250 °C for 8 min . However, MeIQx was determined at amounts between 0.06 and 0.43 ng g −1 in meats grilled at 230 °C for 5 min, at amounts between 0.3 and 1.0 ng g −1 in beef grilled at 300 °C for 4 min, at amounts between 0.5 and 4.2 ng g −1 in meatball samples cooked on an electric grill at 175–225 °C for 6 to 10 min, at amounts between 0.68 and 2.20 ng g −1 in beef cooked on a pan at 150–250 °C for 10 min at amounts between 0.69 and 1.63 ng g −1 in beef charbroiled at 75 °C internal temperature, at amounts between 1.28 and 5.66 ng g −1 in trout fillets cooked by the sous‐vide method at 65–85 °C, at amounts between 2.39 and 7.20 ng g −1 in beef cooked on an electric grill at 180–280 °C for 7 to 10 min, at amounts between 3.6 and 4.9 ng g −1 in beef fried in a teflon pan at 200 °C for 8 min, at amounts between 5.15 and 16.02 ng g −1 in beef grilled at 200 °C for 20 min and in beef meatballs grilled at 223 °C for 20 min, at amounts between not detected and 13.05 ng g −1 in beef meatballs cooked on a pan at 180 °C for 8 min, at amounts between 29.55 and 30.21 ng g −1 in beef meatballs baked in the oven at 180 °C for 27 min, at amounts between 29.72 and 12.90 ng g −1 in beef meatballs deep fried at 150 °C for 5 min and at amounts between 15.18 and 35.21 ng g −1 in beef meatballs charbroiled at 280 °C for 20 min . In addition, in the study by Gibis, the effects of using garlic, onion and lemon juice in a marination on the formation of HCAs were examined and it was determined that MeIQx contents of beef meatballs grilled at 230 °C for 5 min significantly decreased as garlic and onion amount used in the marination increased.…”

“…Thus, PhIP could not be detected in beef cooked at 175 ∘ C for 10 min, 54 in chicken drumstick and chicken wings which were pre-cooked in a microwave and then deep fried at 175 ∘ C for 3.5 to 8.5 min, 56 in beef meatballs fried on a pan at 180 ∘ C for 8 min, in beef meatballs baked in the oven at 180 ∘ C for 27 min, in beef meatballs deep fried at 150 ∘ C for 5 min, in beef meatballs charbroiled at 280 ∘ C for 20 min, 63 and in beef fried on a pan at 150-250 ∘ C for 10 min. 59 However, PhIP was determined at amounts between 0.16 and 8.22 ng g −1 in beef grilled at 180-280 ∘ C for 7 to 10 min, 62 at amounts between 0.22 and 0.25 ng g −1 in kebabs, 77 at amounts between 0.38 and 1.88 ng g −1 in beef deep fried at 200 ∘ C for 20 min, 81 at amounts between 0.42 and 1.11 ng g −1 in beef meatballs fried on a pan at 180 ∘ C for 8 min, at amounts between 0.48 and 0.57 ng g −1 in beef meatballs baked in the oven at 180 ∘ C for 27 min, at amounts between 0.51 and 0.69 ng g −1 in beef meatballs deep fried at 150 ∘ C for 5 min and at amounts between 0.39 and 1.23 ng g −1 in beef meatballs charbroiled at 280 ∘ C for 20 min, 63 at amount 1.1 ng g −1 in beef grilled at 180-200 ∘ C for 12 min, 82 at amounts between 1.33 and 7.36 ng g −1 in beef cooked in a stainless steel saucepan at 98 ∘ C, 79 at amounts between 1.78 and 10.41 ng g −1 in meatballs grilled at 223 ∘ C for 20 min, 67 at amounts between 1.87 and 4.59 ng g −1 in meat grilled at 200 ∘ C for 20 min and between not detected and 1.52 ng g −1 in chops fried on a teflon pan at 200 ∘ C for 6 min, 74 at amounts between 2.79 and 13.85 ng g −1 in beef meatballs deep fried at 180 ∘ C for 3 min, 31 at amounts between not detected and 14 ng g −1 in beef cooked at 175 ∘ C for 10 min 54 and at amounts between 8.8 and 33.8 ng g −1 in beef fried in a teflon pan at 200 ∘ C for 8 min. 66 A C was not detected in any of the meatballs in the present study.…”

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.…”

Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food

“…In the late 1970s, Japanese scientists found mutagenic activity on the charred surface of broiled beef and fish [31] , and these food-derived mutagens were isolated and characterized as heterocyclic aromatic amines (HAs) [14] . HAs are polycyclic aromatic molecules, and can be formed during the thermal processing of protein-rich foods, especially meat and fish, via the Maillard reaction with amino acids, sugars and creatinine as precursors [32,33] . Currently, over 25 different kinds of HAs have been identified in various types of cooked food [34] .…”