Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.
Genotoxic heterocyclic amines (HAs) are formed via the Maillard reaction and free radical reaction mechanisms when meat or fish is cooked at usual cooking conditions. In this paper, the effect of the addition of red wine was tested to study if it interferes in HA formation. Fried chicken breast was the food item chosen, and three different red wines, characterized in terms of grape varieties, free amino acids, antioxidant properties, and metallic composition, were used to marinate meat prior to the heating process. Unmarinated samples and samples marinated with an ethanol-water mixture provided reference HA levels. The frying experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HA content using solid-phase extraction and LC-MS/MS. DMIP, PhIP, MeIQx, 4,8-DiMeIQx, IFP, TMIP, harman, and norharman were identified in fried chicken breast. Red wine marinades were found to reduce the formation of some of the HAs formed. PhIP, with a reduction of up to 88%, was the most minimized amine, although the formation of harman was enhanced.
Busquets
Rosa
R
Departament de Química Analítica, Facultat de Química, Universitat de Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain.
Puignou
Lluís
L
Galceran
Maria Teresa
MT
Skog
Kerstin
K
D000588:Amines / Q000032:analysis*; D000818:Animals; D002645:Chickens; D003296:Cooking; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature; D015416:Maillard Reaction; D008460:Meat / Q000032:analysis*; D014920:Wine / Q000032:analysis
D000588:Amines; D006571:Heterocyclic Compounds