UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties

Zeng, Maomao; Zhang, Mengru; Chen, Jing; He, Zhiyong; Qin, Fang; Chun-di, HU; Xu, Huibin; Tao, Guanjun; Zhang, Shuang; Chen, Jie

doi:10.1016/j.chemolab.2017.06.012

Cited by 25 publications

(20 citation statements)

References 32 publications

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“…Similarly, it was reported that rutin and protocatechuic acid could promote the production of harman, norharman, and MeIQx, while inhibited the formation of DMIP and 4,8‐DiMeIQx (Zeng, Li, He, Qin, & Chen, 2016). Moreover, a previous study showed that the addition of black pepper could promote the precursor of MeIQ, alanine, participated in Maillard reaction, which may support our results (Zeng, Zhang, Chen, et al, 2017).…”

Section: Resultssupporting

confidence: 91%

“…In addition to providing heat for cooking, the frying oil also becomes a component of the final product, which affected the moisture and fat content (Wu, Tassou, Karayiannis, & Jouhara, 2013). There was no obviously relationship between the addition of black pepper and moisture/fat content in our study, the content of moisture was larger than that for the control at 12 min due to the addition of 1.0% of black pepper, which was probably due to the synergistic effect of the reducing compounds, such as phenolic amides, phenolic acids, and flavonoids with other additives (Lu, Kuhnle, & Cheng, 2018; Selen, Güzin, & Mükerrem, 2019; Zeng, Zhang, Chen, et al, 2017).…”

Section: Resultsmentioning

confidence: 52%

“…Various reported studies also indicated that black pepper contains some active components, such as volatile oil, piperine, and organic acid (Nisha, Singhal, & Pandit, 2009; Srinivasan, 2007). A few studies have shown that black pepper had inhibitory effects on the formation of HAAs in meats (Olalere, Abdurahman, & Alara, 2017; Oz & Kaya, 2011; Zeng, Zhang, Chen, et al, 2017). However, to the best of our knowledge, the effect of black pepper on HAAs in aquatic products has not been investigated in the literature.…”

Section: Introductionmentioning

confidence: 99%

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The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Bao

Miao

Fan

et al. 2020

J Food Process Preserv

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The effects of different concentrations of black pepper (0%, 0.5%, 1.0%, and 1.5%, wt/wt) and frying time (4, 8, and 12 min) on the contents of six heterocyclic aromatic amines (HAAs) were investigated in fried tilapia fillets. The level of total HAAs increased analogously with the increase in frying time, the total content of HAAs in fried tilapia fillets with or without black pepper ranged from 6.4 to 24.72 ng/g, and 10.43 to 33.19 ng/g, respectively. The inhibition rates of 1.0% of black pepper on 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐f] pyridine (PhIP) and 2‐amino‐3,8‐dimethylimidazo[4,5‐f] quinoxaline (MeIQx) levels were found to be 100% when the samples fried for 8 min, which were same as the samples fried for 12 min. The study demonstrated that 2‐amino‐3,4‐dimethylimidazo[4,5‐f] quinoline (MeIQ) and 9H‐pyrido[3,4‐b]‐indole (Norharman) were positively correlated with the degree of protein oxidation and that black pepper can greatly reduce the content of total HAAs. Practical applications Black pepper is often added for improving flavor in foods. Moreover, due to its antioxidant properties, it can be considered as one of safe and natural additives to inhibit HAAs formation. This is the first study about the inhibition of HAAs by adding black pepper in tilapia fillets before frying. The experimental results showed that black pepper was highly effective in inhibiting HAAs, and the addition of 1.0% of black pepper led to the greatest inhibition of total HAAs in fried fish fillets. A useful approach was provided through this study to control the formation of hazardous HAAs in fried fish products, which eventually help improve the safety and quality of fried aquatic products.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 52%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Bao

Miao

Fan

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…In addition, the concentrations of black pepper used in the experiment might have different effects on HAAs in both studies. Red chilli can also inhibit both polar (DMIP and PhIP) and nonpolar (Harman, Norharman, and AαC) HAAs in grilled lamb meat as observed previously by Zeng, Zhang, He, et al () in roasted beef. Thus, our results are consistent with previous studies.…”

Section: Discussionsupporting

confidence: 74%

“…Harman and Norharman were reduced by 45% and 60%, respectively, with 1.45–0.80 ng/g torch ginger, which had the same decreasing trend in increased concentration with reduction up to 99% of HAAs (Jinap et al, ). Meat with black pepper added showed that Harman, Norharman, and AαC were significantly reduced in grilled lamb meat, which has also been reported in roasted beef (Zeng, Zhang, Chan, et al, ).…”

Section: Discussionsupporting

confidence: 59%

Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties

Suleman

Wang

Teng

et al. 2019

J Food Process Preserv

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The influence of Asian spices on the heterocyclic aromatic amines (HAAs) in charcoal grilled lamb patties was investigated using the QuEChERSmethod combined with UPLC‐MS/MS. The results showed that ginger, Chinese prickly ash, and cinnamon had strong inhibition in the formation of both nonpolar and polar HAAs (p < .05). The inhibition efficiency of spices for polar HAAs and nonpolar HAAs was in the range of 46%–98% and 31%–99%, respectively. All spices exhibited good scavenging activity for DPPH free radicals and the inhibition rate was in the range of 18%–92%. Specifically, the inhibition by cinnamon and Chinese prickly ash was 86.23% to 89.40% and 89.96% to 91.66%, respectively. The antioxidant activity of all spices had a significant negative correlation with HAA content (r = −.745 to r = −.986). It can be concluded that Asian spices have the potential to inhibit both polar and nonpolar HAAs in grilled lamb meat due to their powerful antioxidant activity. Practical applications Processed meat and meat products undergo rapid oxidation, thereby generating some oxidative products, such as HAAs. Native Asian spices have significant antioxidant activity, which further reveals their potential as inhibiting agents for heterocyclic aromatic amines (HAAs) when applied in grilled lamb patties. Therefore, spices can be used as a natural source to inhibit HAAs in grilled or other cooked meat products.

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An accurate, rapid, and sensitive method for simultaneous determination of four typical heterocyclic amines in roasted pork patties: Application in the study of inhibitory effects of astaxanthin

Yan

Zhang

Yang

et al. 2021

J of Separation Science

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Heterocyclic aromatic amines, as a group of mutagenic and carcinogenic compounds, have gained worldwide concern. In this study, an accurate, rapid, and sensitive confirmation and quantification method of four major heterocyclic aromatic amines in roasted pork was developed based on Q-Orbitrap along with Quick, Easy, Cheap, Effective, Rugged, and Safe extraction. The limit of detections and limit of quantitations were found to be 0.2-1.2 μg/kg and 0.6-3.5 μg/kg, respectively, revealing the high sensitivity of this method. Obtained results showed recoveries ranging from 78.1 to 97.4%, depending on the different heterocyclic aromatic amines and spiked levels. Precision was in the range of 2.6-4.5% for four heterocyclic aromatic amines at different levels. In addition, the developed method had been applied to investigate the inhibitory effects of astaxanthin on the above-mentioned heterocyclic aromatic amines in roasted pork. The amount of astaxanthin with the best inhibitory effects was 7.5 mg (0.0375%), which led to significant reduction in heterocyclic aromatic amines levels over 50%.

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UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties

Cited by 25 publications

References 32 publications

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties

An accurate, rapid, and sensitive method for simultaneous determination of four typical heterocyclic amines in roasted pork patties: Application in the study of inhibitory effects of astaxanthin

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