Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods


KEŞKEKOĞLU H. , Uren A.

MEAT SCIENCE, vol.96, no.4, pp.1446-1451, 2014 (Journal Indexed in SCI) identifier

  • Publication Type: Article / Article
  • Volume: 96 Issue: 4
  • Publication Date: 2014
  • Doi Number: 10.1016/j.meatsci.2013.12.004
  • Title of Journal : MEAT SCIENCE
  • Page Numbers: pp.1446-1451
  • Keywords: Heterocyclic aromatic amines, Pomegranate seed extracts, Charcoal-barbecue, Cooking methods, ANTIOXIDANT ACTIVITY, VARYING DEGREES, PRODUCTS, FISH, PORK, PEEL

Abstract

Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. In the beef meatballs, the highest inhibitory effects of pomegranate seed extract on heterocyclic aromatic amines formation were 68% for PhIP, 24% for norharman, 18% for harman, 45% for IQ, and 57% for MeIQx. Total heterocyclic aromatic amine formation was reduced by 39% and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In the chicken meatballs, the highest inhibitory effects were 75% for PhIP, 57% for norharman, 28% for harman, 46% for IQ, and 49% for MeIQx. When the pomegranate seed extract was added to the chicken meatballs cooked by deep-fat frying, the total heterocyclic aromatic amine formation was inhibited by 49%, in contrast the total heterocyclic aromatic amine contents after oven roasting increased by 70%. (C) 2013 Elsevier Ltd. All rights reserved.