Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats
Azam, Mohammad Rizwan Khan, Rosa Busquets, Mohammad . 2020
Heterocyclic amines (HCAs) are toxic products from the Maillard reaction that form from the reaction of sugars,
amino acids and creatine/creatinine when cooking protein rich food. In this work, commonly consumed meats in
Saudi Arabia (camel, beef and chicken) were fried under conditions resembling home cooking. The effect of
marinades made of blueberry, raspberry and strawberry were tested separately on meat at different marinating
times (1, 6, 12, 24h, at 4 ◦C) before frying. The marinades caused an overall reduction of HCAs. The decrease was
more noticeable with long marination time ≥ 6h. The reduction of individual HCAs, after 24h marinades, was
91–100% for pyridines; 40–67% for β-carbolines; and 100% for quinoxalines, quinolines, α-carbolines and ɣcarbolines,
although the latter three were seldomly detected in this study. An increase, up to 2 times, on the
formation of the studied quinoxalines was observed in every meat and marination for no more than 1h.
Therefore, longer marinating times with berry extracts, from 6h, are recommended over those below (1h).
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