Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

Sepahpour, Shabnam and Selamat, Jinap and Khatib, Alfi and Abdul Manap, Mohd Yazid and Abdul Razis, Ahmad Faizal and Hajeb, Parvaneh (2018) Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 35 (10). ISSN 1944-0049 E-ISSN 1944-0057 (In Press)

	PDF (Evidence for SETARA_MyRA) - Accepted Version Restricted to Registered users only Download (2MB) | Request a copy
	PDF - Supplemental Material Restricted to Registered users only Download (262kB) | Request a copy

Abstract

Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled beef were examined. A simplex centroid mixture design with four components comprising turmeric, curry leaf, torchginger and lemongrass in19 different proportions were applied onbeef samples before grilling at 240 ºC for 10 min. The HCAs were extracted from the samples using solid phase extraction (SPE) method and analysed using Liquid chromatography mass spectrometry LC-MS/MS. All spices/herbs in single or mixture forms were found to reduce total HCA concentrations in marinated grilled beef ranging from 21.2% for beef marinated with curry leaf to 94.7% for the combination of turmeric and lemon grass (50:50 w/w). At the optimum marinade formula (turmeric: lemon grass 52.4%: 47.6%), concentration of 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), Harman, Norharman and AαC were 2.2, 1.4, 0.5, 2.8 and 1.2 ng/g, respectively. The results of the mutagenic activity demonstrated that this optimised marinade formula significantly (p < 0.05) diminished mutagenicity of marinated grilled beef in bacterial Ames test.

Item Type:	Article (Journal)
Additional Information:	6915/66739
Uncontrolled Keywords:	Heterocyclic amines; marinated grilled beef; herbs/spices; antioxidant activity; mutagenicity
Subjects:	Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry
Depositing User:	Dr. Alfi Khatib
Date Deposited:	18 Oct 2018 15:25
Last Modified:	24 Jun 2019 11:43
URI:	http://irep.iium.edu.my/id/eprint/66739

Actions (login required)

View Item