| Literature DB >> 28763698 |
Mercan Merve Tengilimoglu-Metin1, Mevlude Kizil2.
Abstract
The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49.26ng/g, and not detectable to 83.06ng/g, respectively. The inhibitory effects of 0.5 and 1.0% artichoke extracts on total HAAs levels were found to be 6-46% and 25-98% in beef, and 5-97% and 14-95% in chicken breast, respectively. The present study showed that artichoke extracts could mitigate HAA formation especially in oven-roasted beef and chicken breast meat.Entities:
Keywords: 4,8-DiMeIQx (PubChem CID: 104739); Antioxidant; Artichoke extract; AαC (PubChem CID: 62805); Cooking method; Cooking temperature; Harman (PubChem CID: 486-84-0); Heterocyclic aromatic amine; IQ (PubChem CID: 53462); IQx (PubChem CID: 105041); MeIQ (PubChem CID: 62274); MeIQx (PubChem CID: 62275); Meat; Norharman (PubChem CID: 244-63-3); PhIP (PubChem CID: 1530); Trp-P-2 (PubChem CID: 5284476)
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Year: 2017 PMID： 28763698 DOI： 10.1016/j.meatsci.2017.07.018
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209