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

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 bee...

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Κύριοι συγγραφείς: Sepahpour, Shabnam, Selamat, Jinap, Khatib, Alfi, Abdul Manap, Mohd Yazid, Abdull Razis, Ahmad Faizal, Hajeb, Parvaneh
Μορφή: Άρθρο
Γλώσσα:English
Έκδοση: Taylor & Francis Group 2018
Διαθέσιμο Online:http://psasir.upm.edu.my/id/eprint/74689/1/Inhibitory%20effect%20of%20mixture%20herbs.pdf
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spelling oai:psasir.upm.edu.my:74689 http://psasir.upm.edu.my/id/eprint/74689/ Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef Sepahpour, Shabnam Selamat, Jinap Khatib, Alfi Abdul Manap, Mohd Yazid Abdull Razis, Ahmad Faizal Hajeb, Parvaneh 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, torch ginger and lemon grass in 19 different proportions were applied on beef 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. Taylor & Francis Group 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/74689/1/Inhibitory%20effect%20of%20mixture%20herbs.pdf Sepahpour, Shabnam and Selamat, Jinap and Khatib, Alfi and Abdul Manap, Mohd Yazid and Abdull 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 & Risk Assessment, 35 (10). 1911 - 1927. ISSN 1944-0049; ESSN: 1944-0057 https://www.tandfonline.com/doi/abs/10.1080/19440049.2018.1488085?journalCode=tfac20 10.1080/19440049.2018.1488085
institution UPM IR
collection UPM IR
language English
description 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, torch ginger and lemon grass in 19 different proportions were applied on beef 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.
format Article
author Sepahpour, Shabnam
Selamat, Jinap
Khatib, Alfi
Abdul Manap, Mohd Yazid
Abdull Razis, Ahmad Faizal
Hajeb, Parvaneh
spellingShingle Sepahpour, Shabnam
Selamat, Jinap
Khatib, Alfi
Abdul Manap, Mohd Yazid
Abdull Razis, Ahmad Faizal
Hajeb, Parvaneh
Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
author_facet Sepahpour, Shabnam
Selamat, Jinap
Khatib, Alfi
Abdul Manap, Mohd Yazid
Abdull Razis, Ahmad Faizal
Hajeb, Parvaneh
author_sort Sepahpour, Shabnam
title Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_short Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_full Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_fullStr Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_full_unstemmed Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_sort inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
publisher Taylor & Francis Group
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/74689/1/Inhibitory%20effect%20of%20mixture%20herbs.pdf
_version_ 1819299184974495744
score 13.4562235

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