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K-State Electronic Theses, Dissertations, and Reports: 2004 - >
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http://hdl.handle.net/2097/913
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| Title: | Effects of marinades on the formation of heterocyclic amines in grilled beef steaks |
| Authors: | Emamgholizadeh, Fariba |
| Publication Date: | 2008 |
| Graduation Month: | August |
| Type: | Thesis |
| Degree: | Master of Science |
| Department: | Food Science Institute |
| Major Professor: | J. Scott Smith |
| Keywords: | Heterocyclic Amines |
| Abstract: | Heterocyclic amines (HCAs) are a class of toxicological compounds that can be formed
during heating of precursors, amino acids, creatinine, creatine, and sugars at high temperature
cooking of muscle products. These potent mutagens are suspected to play a role in human
cancers. The objective of this study was to investigate a practical method to reduce the amount of
HCAs through marinating of beef steaks. We were interested in the potential health benefits of
natural extracts containing polyphenols present in commercial marinades. HCAs were compared
in marinated and unmarinated steaks. Four common HCAs were investigated: 2-amino-3,8-
dimethyl-imidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenyl-imidazo[4,5-
b]pyridine (PhIP), 1-methyl-9H-pyrido[4,3-b]-indol (harman), and 9H-pyrido[4,3-b]-indol
(norharman). Steaks were marinated for one hour and grilled at 400 °F for 5 minutes at each side.
Meat samples were extracted by solid phase extraction (SPE) and analysis with HPLC showed the
significant decrease (p < 0.05) of sum of polar and nonpolar HCAs by 71% compared to untreated
steaks. For confirmation of spices potency on reduction of HCA formation, the same experiment
was applied to meat with the base of commercial marinade powders excluding the herbs and
spices. Lesser reduction of HCAs were shown and in some cases no significant reduction
occurred. HPLC analysis showed presence of considerable amount of natural phenolic
antioxidants of carnosic acid, carnosol, and rosmarinic acid, which can be related to the reduction
effects of HCA formation in commercial marinades. These results revealed that marinating meats
before grilling with various spices/herbs containing antioxidants may reduce formation of
mutagenic /carcinogenic HCAs markedly. |
| Appears in Collections: | K-State Electronic Theses, Dissertations, and Reports: 2004 -
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