Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

WOS: 000332433300006PubMed ID: 24398004Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. In the beef meatballs, the highest inhibitory effects of pomegranate seed extract on heterocyclic aromatic amines formation were 68% for PhIP, 24% for norharman, 18% for harman, 45% for IQ, and 57% for MeIQx. Total heterocyclic aromatic amine formation was reduced by 39% and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In the chicken meatballs, the highest inhibitory effects were 75% for PhIP, 57% for norharman, 28% for harman, 46% for IQ, and 49% for MeIQx. When the pomegranate seed extract was added to the chicken meatballs cooked by deep-fat frying, the total heterocyclic aromatic amine formation was inhibited by 49%, in contrast the total heterocyclic aromatic amine contents after oven roasting increased by 70%. (C) 2013 Elsevier Ltd. All rights reserved

Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques

WOS: 000423507200062Heterocyclic aromatic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. The objective of this study was to examine the efficiency of the grape seed extract (GSE) on the formation of HACs in beef and chicken meatballs cooked by four different cooking techniques (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying). Six HCAs; 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 9H-pyrido[3,4-b]indole (norharman), and 1-methyl-9H-pyrido[3,4-b]indole (harman) were measured. In addition, cooking losses, total phenolics, and radical-scavenging activities were determined. In the beef meatballs, the highest inhibitory effects were 69% for norharman, 65% for IQ, 65% for PhIP, and 59% for MeIQx, while in chicken meatballs were 73% for PhIP, 52% for IQ, 37% for MeIQx, and 31% for norharman. Results of this study suggested that addition of GSE can be an important factor in decreasing the levels of total HCAs in charcoal-barbecued beef meatballs (65%) and oven roasted chicken meatballs (37%)

Formation of biogenic amines during fermentation and storage of tarhana: a traditional cereal food

WOS: 000319089200010Tarhana is one of the most important traditional fermented foods in Turkey, which is produced by lactic acid bacteria (LAB) and yeast fermentation. To date, no information has been published regarding the biogenic amine formation during the processing of tarhana. The aim of the present study was to investigate some biogenic amine contents of tarhana samples during fermentation and storage periods. Three different types of tarhana were produced by different formulations and total dry matter, pH, total acidity, LAB counts and biogenic amine contents of these samples were determined during fermentation and storage periods. The acidity and LAB populations of tarhana samples increased significantly during the fermentation period and then decreased by drying procedure and became nearly constant during the storage period. Tyramine, putrescine and cadaverine were the major biogenic amines, and the changes in the concentrations of these biogenic amines had the same trend as those in acidity and LAB counts. Spermidine, spermine and histamine were found irregularly and at very low concentrations. There were significant correlations between acidity and tyramine, putrescine and cadaverine concentrations, and also between acidity and LAB counts