The effect of green tea and olive oil on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia

Abstract

The effect of green tea (GT) and green tea with olive oil (GT+OL) as antioxidants on the formation and mutagenic activity of heterocyclic aromatic amines (HCAs) extracted from beef shawerma, grilled chicken and fried beef liver was examined. HCAs were extracted by blue rayon, analyzed as spiked and unspiked samples with high-performance liquid chromatography and its mutagenic response was assessed by Sallmonela typhimurium 100 in the Ames test. Surprisingly, GT and GT+OL augmented HCAs measured in beef shawerma and grilled chicken but total HCAs measured in GT+OL were less than GT treatment. Both treatments altered the HCA profile as imidazoquinoline type became the most abundant. In control and GT+OL fried beef liver no HCAs were detected, but Trp-P1 was detected in GT treatment. Generally, the mutagenic response of HCAs measured in GT+OL was less than GT in beef shawerma and grilled chicken. However, the mutagenic response of control and 2% GT+OL fried liver was negative. These data suggest that GT concentrations used in this study may induce free radical formation during the Millared reaction due to its pro-oxidative effect, which augmented the HCAs formed and its mutagenic response. In order to optimize both safety and quality of our diets, more need to be done to fully understand the risk of HCAs in food.

Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmon

“…6,7 The use of antioxidant compounds is considered a new promising strategy for minimizing HAA formation due to their free radical scavenging potential. 8 To date, the inhibitory potential of several natural antioxidants, for instance grape seed, 9 apple peel polyphenols, 10 green tea, 11 artichoke extract, 12 hawthorn extract, 13 blueberry, raspberry and strawberry extract, 14 on HAA formation have been investigated. Although the HAA content in salmon and various fish species has been investigated in previous studies, to the best of our knowledge the role of antioxidants for reducing HAA formation in salmon has not been studied.…”

Effect of tea polyphenols on the inhibition of heterocyclic aromatic amines in grilled mutton patties

“…Natural antioxidants contain a mixture of phytochemical compounds, which can inhibit the formation of HAAs. GTE at a lower level induced the formation of HAAs due to the pro‐antioxidant capacity depending on its concentrations and radicals (Awney, 2010). Weisburger et al (1994) determined that green tea had little effect on preventing the formation of MeIQx, but prompted the formation of PhIP in the model system.…”

Chronic effect of olive oil on some neurotransmitter contents in different brain regions and physiological, histological structure of liver and kidney of male albino rats

“…Furthermore, olive oil diets help in controlling blood pressure, glucose and lipids levels in diabetic patients [6] as well as in improving the immune function by attenuating the inflammatory process [7]. Rojas-Molina et al, [8] and Awney, [9] were tested some vegetable oils in the Drosophila wingspot test and found that extra-virgin olive oil (EVOO) was clearly not genotoxic, while soy oil showed a clear genotoxic activity.…”