Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties.

Autor: de Moura Neves-Gonçalves T; Graduate Program of Nutrition, Paulista School of Medicine, Federal University of São Paulo, 720 Botucatu St., 04023-062, São Paulo, Brazil. Electronic address: moura.neves@unifesp.br., Pinto E; REQUIMTE/LAQV, ESS, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida,400, 4200-072, Porto, Portugal. Electronic address: ecp@ess.ipp.pt., Viegas O; REQUIMTE/LAQV, Faculty of Nutrition and Food Science, University of Porto, 823 Campo Alegre St., 4150-180, Porto, Portugal. Electronic address: olgaviegas@fcna.up.pt., Braga ARC; Department of Chemical Engineering, Federal University of São Paulo, 105 Antônio Doll de Morais St., 09972-270, Diadema, São Paulo, Brazil. Electronic address: anna.braga@unifesp.br., de Souza Mesquita LM; Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), 1300 Pedro Zaccaria St., 13484-350, Limeira, São Paulo, Brazil., Ferreira IMPLVO; REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 228 Jorge Viterbo St., 4050-313, Porto, Portugal. Electronic address: isabel.ferreira@ff.up.pt., García-Jares C; CRETUS, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Santiago de Compostela E-15782, Spain. Electronic address: carmen.garcia.jares@usc.es., De Rosso VV; Department of Biosciences, Institute of Health and Society, Federal University of São Paulo, 136 Silva Jardim St., 11015-020, Santos, São Paulo, Brazil. Electronic address: veridiana.rosso@unifesp.br., Domene SMÁ; Public Policies and Collective Health Department, Institute of Health and Society, Federal University of São Paulo, 136 Silva Jardim St., 11015-020, São Paulo, Brazil. Electronic address: semiramis.domene@unifesp.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 01; Vol. 462, pp. 141015. Date of Electronic Publication: 2024 Aug 26.
DOI: 10.1016/j.foodchem.2024.141015
Abstrakt: Various strategies are being explored to reduce the formation of undesirable compounds during the thermal processing of foods. This study investigates the impact of incorporating annatto seed powder (Bixa orellana L.) into beef patties to reduce the formation of heterocyclic amines (HAs) during charcoal-grilling and pan-frying. A three-level full factorial design was used to assess the effect of both annatto seed powder concentration and cooking times on HAs formation. The results showed that HA formation increased with longer cooking times and decreased with higher concentrations of annatto seed powder. A significant reduction in HA content was observed in both charcoal-grilled and pan-fried beef patties when annatto seed powder was added, with a particularly notable 91 % reduction at the 1 % addition level. These findings demonstrate that the addition of annatto seed powder is a highly effective strategy for reducing HA formation in beef patties. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE: 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (PubChem CID: 62275); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (PubChem CID: 104739); 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (PubChem CID: 104855); 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (PubChem CID: 1530); 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) (PubChem CID: 5284474); 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) (PubChem CID: 5284476); 2-amino-9H-pyrido[2,3-b]indole (AαC) (PubChem CID: 62805); 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) (PubChem CID: 62244); Bixin (PubChem CID: 5281226).
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
Externí odkaz: