Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis

Abstract

The effects of various levels of chili pepper, Sichuan pepper, and black pepper on the amounts of 17 heterocyclic amines (HAs) from seven categories of both free and protein-bound states in roast beef patties were assessed by ultra-performance liquid chromatography-tandem mass spectrometry combined with principal component analysis. Three groups of HA, including imidazopyridines (DMIP), imidazoquinoxalines (MeIQx and 4,8-MeIQx), and β-carbolines (norharman and harman), were detected and quantified in both their free and protein-bound states, whereas PhIP was detected only in its free state, and imidazoquinolines (IQ, IQ[4,5-b], and MeIQ), α-carbolines (AαC and MeAαC), and phenylpyridines (Phe-P-1) were detected only in their protein-bound states. The results demonstrate that the peppers at all three levels had significant inhibitory effects on free PhIP, DMIP, MeIQx, and 4,8-DiMeIQx and could promote free norharman. Harman was significantly suppressed by chili pepper and black pepper, but enhanced by Sichuan pepper. All 11 protein-bound HAs, with the exception of IQ, IQ[4,5-b], and MeIQx with added chili pepper, were significantly reduced by the three peppers. The total amounts of the free and protein-bound states of all 11 HAs (1692.4 ± 78.9 ng g), imidazopyridines (5.5 ± 0.2 ng g), imidazoquinolines (7.2 ± 0.2 ng g), imidazoquinoxalines (6.9 ± 0.2 ng g), α-carbolines (20.1 ± 0.4 ng g), and β-carbolines (1651.7 ± 79.5 ng g) were suppressed by each level of all of the three peppers except for 0.5% and 1.0% chili pepper. Our findings may facilitate the inhibition of HA formation in the processing of meat products.

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

“…UPLC which has smaller particle size (<2.5 µm) for packing materials overcomes the lower separation capacity provided by conventional LC as well as improves sensitivity, speed and resolution in the analysis. Coupled with tandem mass spectrometry, it has also gained extensive use by scientists for the analysis of HAAs (Barceló‐Barrachina et al., ; Chen et al., ; Khan et al., ; Yan et al., , ; Yan et al., ; Zhang et al., ). Barceló‐Barrachina et al.…”

“…It is worth noting that not all spices can inhibit the formation of HAAs in meat products, on the contrary, some spices such as anise, fennel, cumin, and chilli are reported to promote the formation of HAAs, especially PhIP, DMIP, MeIQx, 4,8‐DiMeIQx, harman, and norharman in beef patties (Zeng et al., ). Another work also reported the increase of harman in roast beef patties by adding Sichuan pepper (Chen et al., ). Therefore, it is suggested that the use of spices for the control of HAAs in meat products should be tested at conditions as close as possible to practical application.…”

“…The formation of HAAs in foodstuffs, especially heat‐processed meat and fish products, and their association with the increased risk of human cancer have been well elucidated (Chen et al., ; Gibis, ; Oz & Seyyar, ; Szterk, ). In addition, robust and sensitive methods for the analysis of HAAs in foodstuffs have been extensively established (Karpavičiūtė et al., ; Ni et al., ; Yan et al., ; Zeng et al., ; Zhang et al., ).…”

“…In addition, robust and sensitive methods for the analysis of HAAs in foodstuffs have been extensively established (Karpavičiūtė et al., ; Ni et al., ; Yan et al., ; Zeng et al., ; Zhang et al., ). Hence, scientists around the world have recently focused on the investigation about how to reduce HAAs in heat‐processed foods and attempted to find possible strategies to inhibit the formation of HAAs (Chen et al., ; Oz & Seyyar, ; Rahman, Sahar, Khan, & Nadeem, ; Tengilimoglu‐Metin & Kizil, ). To date, several inhibitory strategies such as adjusting cooking methods (Guo et al., ; Oz & Kotan, ; Oz & Zikirov, ; Oz, Kaban, & Kaya, ; Soladoye et al., ), changing thermal treatments (Raza, Shabbir, Khan, Suleria, & Sultan, ; Shabbir, Raza, Anjum, Khan, & Suleria, ), adding antioxidants or substances which have inhibiting effect on the formation of HAAs (Chen et al., ; Gibis & Weiss, , ; Jinap, Hasnol, Sanny, & Jahurul, ; Natale, Gibis, Rodriguez‐Estrada, & Weiss, ; Oz & Cakmak, ; Oz & Kaya, ; Rounds, Havens, Feinstein, Friedman, & Ravishankar, ; Tengilimoglu‐Metin, Hamzalioglu, Gokmen, & Kizil, ; Viegas, Amaro, Ferreira, & Pinho, ; Zeng et al., ) have been proven to be useful for minimizing the formation of HAAs in various foodstuffs.…”

Chinese chive and Mongolian leek suppress heterocyclic amine formation and enhance nutritional profile of roasted cod

“…HA content of roasted cod patties was evaluated according to the literature with slight modications. 26 Briey, the patties from each treatment were homogenized in 150 mL of 1 M NaOH for 2 min to a dense paste. For each sample, 17.5 AE 0.1 g of the paste was mixed with 22.5 mL of 1 M NaOH in a beaker, and the mixture was sonicated for 20 min.…”