title: Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties.
abstract: The efficacy of polyphenol-rich dried apple peel extract (DAPP) to inhibit the formation of heterocyclic aromatic amines (HCAs) during frying of beef patties was assessed after DAPP was applied at 0.1, 0.15 and 0.3% (w/w) either on the surface of the patties or mixed inside the patty prior to frying. 2-Amino-3,8-dimethylimidazo[4,5f]quinoxaline (MeIQx), 2-amino-1-ethyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-dimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were quantified after frying. HCA concentrations decreased (p<0.05) upon both surface and mixed applications of DAPP at all of the tested doses. Surface application of 0.3% DAPP showed greater (p<0.05) inhibitory effects on HCA formation by 68% for MeIQx, 56% for 4,8-DiMeIQx and 83% for PhIP as opposed to 41%, 21% and 60% respectively, for the mixed DAPP application of 0.3%. The present study results indicate that surface application of DAPP in meat preparation prior to pan-frying can be a useful approach to minimize the formation of genotoxic HCAs in fried beef patties.
authors.affiliation: School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue H9X 3V9, QC, Canada.
authors.forename: Kebba
authors.initials: K
authors.lastname: Sabally
authors.affiliation: Chemistry Department, Université du Québec à Montréal, P.O. Box 8888, Succ. Centre Ville Montreal, QC H3C 3P8, Canada.
authors.forename: Lekha
authors.initials: L
authors.lastname: Sleno
authors.affiliation: Chemistry Department, Université du Québec à Montréal, P.O. Box 8888, Succ. Centre Ville Montreal, QC H3C 3P8, Canada.
authors.forename: Julie-Anne
authors.initials: JA
authors.lastname: Jauffrit
authors.affiliation: School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue H9X 3V9, QC, Canada.
authors.forename: Michèle M
authors.initials: MM
authors.lastname: Iskandar
authors.affiliation: School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue H9X 3V9, QC, Canada. Electronic address: stan.kubow@mcgill.ca.
authors.forename: Stan
authors.initials: S
authors.lastname: Kubow
mesh_terms: D000588:Amines / Q000737:chemistry*; D000818:Animals; D002417:Cattle; D002853:Chromatography, Liquid; D003296:Cooking; D005638:Fruit / Q000737:chemistry*; D027845:Malus / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D000069466:Red Meat / Q000032:analysis*; D053719:Tandem Mass Spectrometry
chemical_list: D000588:Amines; D010936:Plant Extracts; D059808:Polyphenols
keywords: Beef patties; Dried apple peel powder; Heterocyclic amines; Inhibition; Liquid chromatography-tandem mass spectrometry