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

Shabnam Sepahpour, Jinap Selamat*, Alfi Khatib, Mohd Yazid Abdul Manap, Ahmad Faizal Abdull Razis, Parvaneh Hajeb

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

189 Downloads (Pure)

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, 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.
Original languageEnglish
JournalFood Additives & Contaminants: Part A - Chemistry, Analysis, Control, Exposure & Risk Assessment
Volume35
Issue number10
Pages (from-to)1911-1927
Number of pages17
ISSN1944-0049
DOIs
Publication statusPublished - 2018

Keywords

  • Heterocylic amines
  • Marinated grilled beef
  • Herbs/spices
  • Antioxidant
  • Activity
  • Mutagenicity

Cite this