Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

Authors:
Olga Viegas
Olga Viegas
Laboratório de Bromatologia e Hidrologia
Olivia Pinho
Olivia Pinho
REQUIMTE-Serviço de Bromatologia

J Agric Food Chem 2012 Jun 6;60(24):6235-40. Epub 2012 Jun 6.

Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Portugal.

The inhibitory effect of antioxidant-rich marinades containing beer and white wine (with/without alcohol) alone or mixed with herbs commonly used as meat flavoring (garlic, ginger, thyme, rosemary, and red chili pepper) on the formation of heterocyclic aromatic amines (HAs) in pan-fried beef was studied. Radical-scavenging activity was evaluated by DPPH assay, before the addition of meat to the marinade (T0) and after 4 h of meat marinating (T4). At T0, wine with herbs possessed the highest scavenging activity (73.5%), followed by wine (72.5%), dealcoholized wine with herbs (53.4%), beer and herbs (41.7%), dealcoholized wine (39.6%), and beer (25.9%). At T4, a decrease in the radical-scavenging activity of all marinades was observed, although with a similar radical-scavenging profile. All of the six marinades under the study reduced the total amount of HAs, keeping meat with good overall sensory quality. Beer marinades were more efficient than white wine marinades, and the addition of herbs provided a superior inhibitory effect, reducing around 90% of HAs. No correlation was observed between radical-scavenging activity of marinades and total or individual HAs formation. Herbs explained around 30% of inhibition of PhIP formation, whereas alcohol increased PhIP formation.

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Source
http://pubs.acs.org/doi/10.1021/jf302227b
Publisher Site
http://dx.doi.org/10.1021/jf302227bDOI Listing

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June 2012
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