Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled bee...

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Main Authors:	Sepahpour, Shabnam, Selamat, Jinap, Khatib, Alfi, Abdul Manap, Mohd Yazid, Abdul Razis, Ahmad Faizal, Hajeb, Parvaneh
Format:	Article
Language:	English English
Published:	Taylors & Francis 2018
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/66739/ http://irep.iium.edu.my/66739/ http://irep.iium.edu.my/66739/20/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20_%20SETARA_MyRA.pdf http://irep.iium.edu.my/66739/19/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20%20SCOPUS.pdf

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spelling	iium-667392019-06-24T03:43:08Z http://irep.iium.edu.my/66739/ Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef Sepahpour, Shabnam Selamat, Jinap Khatib, Alfi Abdul Manap, Mohd Yazid Abdul Razis, Ahmad Faizal Hajeb, Parvaneh Q Science (General) Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled beef were examined. A simplex centroid mixture design with four components comprising turmeric, curry leaf, torchginger and lemongrass in19 different proportions were applied onbeef samples before grilling at 240 ºC for 10 min. The HCAs were extracted from the samples using solid phase extraction (SPE) method and analysed using Liquid chromatography mass spectrometry LC-MS/MS. All spices/herbs in single or mixture forms were found to reduce total HCA concentrations in marinated grilled beef ranging from 21.2% for beef marinated with curry leaf to 94.7% for the combination of turmeric and lemon grass (50:50 w/w). At the optimum marinade formula (turmeric: lemon grass 52.4%: 47.6%), concentration of 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), Harman, Norharman and AαC were 2.2, 1.4, 0.5, 2.8 and 1.2 ng/g, respectively. The results of the mutagenic activity demonstrated that this optimised marinade formula significantly (p < 0.05) diminished mutagenicity of marinated grilled beef in bacterial Ames test. Taylors & Francis 2018 Article PeerReviewed application/pdf en http://irep.iium.edu.my/66739/20/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20_%20SETARA_MyRA.pdf application/pdf en http://irep.iium.edu.my/66739/19/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20%20SCOPUS.pdf Sepahpour, Shabnam and Selamat, Jinap and Khatib, Alfi and Abdul Manap, Mohd Yazid and Abdul Razis, Ahmad Faizal and Hajeb, Parvaneh (2018) Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 35 (10). ISSN 1944-0049 E-ISSN 1944-0057 (In Press) https://www.tandfonline.com/doi/abs/10.1080/19440049.2018.1488085?journalCode=tfac20
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General)
spellingShingle	Q Science (General) Sepahpour, Shabnam Selamat, Jinap Khatib, Alfi Abdul Manap, Mohd Yazid Abdul Razis, Ahmad Faizal Hajeb, Parvaneh Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
description	Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled beef were examined. A simplex centroid mixture design with four components comprising turmeric, curry leaf, torchginger and lemongrass in19 different proportions were applied onbeef samples before grilling at 240 ºC for 10 min. The HCAs were extracted from the samples using solid phase extraction (SPE) method and analysed using Liquid chromatography mass spectrometry LC-MS/MS. All spices/herbs in single or mixture forms were found to reduce total HCA concentrations in marinated grilled beef ranging from 21.2% for beef marinated with curry leaf to 94.7% for the combination of turmeric and lemon grass (50:50 w/w). At the optimum marinade formula (turmeric: lemon grass 52.4%: 47.6%), concentration of 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), Harman, Norharman and AαC were 2.2, 1.4, 0.5, 2.8 and 1.2 ng/g, respectively. The results of the mutagenic activity demonstrated that this optimised marinade formula significantly (p < 0.05) diminished mutagenicity of marinated grilled beef in bacterial Ames test.
format	Article
author	Sepahpour, Shabnam Selamat, Jinap Khatib, Alfi Abdul Manap, Mohd Yazid Abdul Razis, Ahmad Faizal Hajeb, Parvaneh
author_facet	Sepahpour, Shabnam Selamat, Jinap Khatib, Alfi Abdul Manap, Mohd Yazid Abdul Razis, Ahmad Faizal Hajeb, Parvaneh
author_sort	Sepahpour, Shabnam
title	Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_short	Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_full	Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_fullStr	Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_full_unstemmed	Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
title_sort	inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
publisher	Taylors & Francis
publishDate	2018
url	http://irep.iium.edu.my/66739/ http://irep.iium.edu.my/66739/ http://irep.iium.edu.my/66739/20/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20_%20SETARA_MyRA.pdf http://irep.iium.edu.my/66739/19/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20%20SCOPUS.pdf
first_indexed	2023-09-18T21:34:47Z
last_indexed	2023-09-18T21:34:47Z
_version_	1777412747901796352

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

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