The Inhibitory Effect of Red Pepper on Heterocyclic Aromatic Amines in Fried Beef Longissimus Dorsi Muscle

Abstract

The objective of this study was to investigate the effect of red pepper on formation of heterocyclic aromatic amines (HCAs) in beef chops fried at different temperatures (175, 200 and 225C). Red pepper was added at the rate of 1% (w/w) to the surface of meat before frying. The fried chops were analyzed for five HCAs, including 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline, 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx) and 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP). Results showed that four HCAs (IQ, MeIQ, 4,8‐DiMeIQx and PhIP) were detected in chops. Application of the spice to meat was shown to cause significant reductions. While the lowest total HCA amount in chops belonging to the control group was 2.63 ng/g (fried at 225C), the highest total HCA amount in chops with spice was 0.64 ng/g (in chops with red pepper fried at 225C). The reductions of red pepper in total HCA amount in chops were ranging from 75 to 100%. PRACTICAL APPLICATIONS Heterocyclic aromatic amines (HCAs) are formed during heat processing of protein‐rich foods such as beef, poultry and fish. As epidemiological studies have shown, HCAs are potent mutagenic and/or carcinogenic compounds; therefore, their formation in cooked meats may be a health concern. Hence, their formation in meat products should be decreased.

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

“…LOQ values were: IQx ¼ 0.013 ng g À1 , IQ ¼ 0.029 ng g À1 , MeIQx ¼ 0.081 ng g À1 , MeIQ ¼ 0.047 ng g À1 , 7,8-DiMeIQx ¼ 0.018 ng g À1 , 4,8-DiMeIQx ¼ 0.025 ng g À1 , PhIP ¼ 0.085 ng g À1 , AaC ¼ 0.039 ng g À1 , and MeAaC ¼ 0.035 ng g À1 . These values are comparable with those in the related literature (Messner & Murkovic, 2004;Oz, 2011;Oz et al, 2015;Oz & Kaya, 2011c;Pais et al, 1999;Skog et al, 1998).…”

“…Similar results for raw beef meat were reported in the literature (Oz & Kaya, 2011b, 2011c. Oz and Kaya (2011c) found that water, total lipid contents and pH values of raw beef chops were at the rate of 74.69e75.51 g 100 g À1 , 1.26e2.48 g 100 g À1 and 5.57e5.61, respectively.…”

“…In addition, it has been determined that heat and mass transfer, lipid, lipid oxidation, and antioxidants have effects on the accumulation of HCAs (Felton et al, 1984;Oz, 2011;Oz & Kaya, 2011b, 2011cOz & Kızıl, 2013;Pais, Salmon, Knize, & Felton, 1999;Puangsombat et al, 2012;Skog et al, 1998). Due to the fact that the formation of HCAs is related to the cooking methods, the formation of HCAs as affected by various cooking methods has to be investigated (Oz, 2011;Oz & Kaya, 2011b, 2011cPais et al, 1999;Puangsombat et al, 2012;Skog et al, 1998).…”

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

“…Spices are source of natural antioxidants and their effects on the formation of HCAs were investigated. Rosemary oleoresin [35], rosemary extract added to virgin olive oil [36], oleoresin or grape seed extract [37], spice-containing marinades [38], adding red and black pepper [39,40] can be effective inhibitors of HCAs formation. Marinating is another method can decrease the concentration of HCAs and several studies have shown reduced effect of marinated chicken before grilling on concentration of HCAs [41,42].…”

Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

“…The results have shown that pricklyash peel can inhibit HA formation, while star anise, fennel, cumin chili and black pepper promote HA formation. However, other studies have found that black and red pepper can significantly inhibit HA formation [17,18]. The results about the effects of spices on HA formation are controversial.…”