title: Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.
abstract: Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ, MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. In the beef meatballs, the highest inhibitory effects of pomegranate seed extract on heterocyclic aromatic amines formation were 68% for PhIP, 24% for norharman, 18% for harman, 45% for IQ, and 57% for MeIQx. Total heterocyclic aromatic amine formation was reduced by 39% and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In the chicken meatballs, the highest inhibitory effects were 75% for PhIP, 57% for norharman, 28% for harman, 46% for IQ, and 49% for MeIQx. When the pomegranate seed extract was added to the chicken meatballs cooked by deep-fat frying, the total heterocyclic aromatic amine formation was inhibited by 49%, in contrast the total heterocyclic aromatic amine contents after oven roasting increased by 70%.
authors.affiliation: Medical Faculty Hospital, Ege University, TR-35100 Bornova Izmir, Turkey. Electronic address: keskekoglu69@gmail.com.
authors.forename: Hasan
authors.initials: H
authors.lastname: Keşkekoğlu
authors.affiliation: Department of Food Engineering, Avrasya University, TR-61250 Yomra Trabzon, Turkey.
authors.forename: Ali
authors.initials: A
authors.lastname: Uren
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002645:Chickens; D003296:Cooking / Q000379:methods*; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D029561:Lythraceae; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D009153:Mutagens / Q000032:analysis*; D010936:Plant Extracts; D012639:Seeds
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D009153:Mutagens; D010936:Plant Extracts
keywords: Charcoal-barbecue; Cooking methods; Heterocyclic aromatic amines; Pomegranate seed extracts