Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef

  1. Juhee Ahn,
  2. Ingolf U. Grün

Article first published online: 31 MAY 2006

DOI: 10.1111/j.1365-2621.2005.tb07171.x

Issue

Journal of Food Science

Journal of Food Science

Volume 70, Issue 4, pages C263–C268, May 2005

Additional Information

How to Cite

Ahn, J. and Grün, I. U. (2005), Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef. Journal of Food Science, 70: C263–C268. doi: 10.1111/j.1365-2621.2005.tb07171.x

Author Information

  1. Authors are with Dept. of Food Science, Univ. of Missouri, Columbia, Mo. Current address for author Ahn: Dept. of Food Science, 110 Parker Food Science Building, 2015 Fyffe Rd., The Ohio State Univ., Columbus, Ohio 43210. Direct inquiries to author Ahn (E-mail: ahn.101@osu.edu).

Publication History

  1. Issue published online: 31 MAY 2006
  2. Article first published online: 31 MAY 2006
  3. MS 20040630 Submitted 9/17/04, Revised 11/29/04, Accepted 1/13/05

SEARCH

SEARCH BY CITATION

ARTICLE TOOLS

Get PDF (747K)

Keywords:

  • heterocyclic amines;
  • grape seed extract;
  • pine bark extract;
  • oleoresin rosemary

ABSTRACT: The effects of natural extracts on the formation of polar (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) and nonpolar (norharman, harman, and AαC) heterocyclic amines (HAs) were examined in ground beef cooked at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and 69%, respectively, for 1.0% pine bark extract (Pycnogenol®), 1.0% Oleoresin rosemary (Herbalox®), and grape seed extract (ActiVinTM) at 200°C for 20 min. No 4,8-DiMeIQx was observed in the 1.0% ActiVin. When compared with the initial concentrations, glucose and creatine significantly decreased for all treatments and the control at 200°C after 20 min. In experiment 2, IQ was not formed in any treatment when beef was fried at 210°C for 10 min/side. The formation of MeIQx was reduced by 64% and 61% at 1.0% ActiVin and 1.0% Pycnogenol. Herbalox (1.0%) more effectively decreased the amount of nonpolar HAs than other treatments. No AαC and norharman were detected at 1.0 % Herbalox. Natural extracts, ActiVin, Pycnogenol, and Herbalox, effectively decreased the formation of polar and nonpolar HAs. The results provide valuable information to inhibit the formation of HAs in cooked meats.

Get PDF (747K)