Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef
Heterocyclic aromatic amines (HCAs) are an important group of food mutagens and potential carcinogens which are formed during heat processing. Phenolic compounds, ubiquitous in plants are well known for their free radical scavenging activities which can inhibit the formation of HCAs. There is...
| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/68828/ http://psasir.upm.edu.my/id/eprint/68828/7/FSTM%202018%203%20IR%20edit.pdf |
| _version_ | 1848867624747794432 |
|---|---|
| author | Sepahpour, Shabnam |
| author_facet | Sepahpour, Shabnam |
| author_sort | Sepahpour, Shabnam |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Heterocyclic aromatic amines (HCAs) are an important group of food mutagens and
potential carcinogens which are formed during heat processing. Phenolic compounds,
ubiquitous in plants are well known for their free radical scavenging activities which
can inhibit the formation of HCAs. There is no study which have investigated the
effects of different proportions of spices/herbs on the reduction of HCAs in grilled
beef. This research has been conducted to determine the antioxidant property of
selected herbs and spices, optimize the proportion of their combination to achieve the
highest reduction of HCAs, identify the main bioactive inhibitors of HCAs formation
and explore the level of mutagenicity and toxicity of marinated grilled beef. Selected
herbs and spices (turmeric, curry leaf, lemon grass and torch ginger) were evaluated
for their total phenolic compound (TPC), total phenolic content (TFC), DPPH radical
scavenging activity and ferric reducing antioxidant power (FRAP). The bioactive
compounds of the samples were identified using high performance liquid
chromatography (HPLC). Nineteen combinations of selected herbs and spices
(turmeric, curry leaf, lemon grass and torch ginger) based on a simplex centroid
mixture design were used to marinate beef in order to determine the optimal proportion
which achieve the highest reduction of HCAs. The results showed that the
combination of turmeric and lemon grass exhibited the highest reduction of HCAs.
The optimum mixture of crude extract of these herbs was fractionated to determine
the main inhibitors of PhIP formation. Six fractions were collected and applied into
PhIP model system containing glucose, phenylalanine and creatinine. Liquid
chromatography-mass spectrometry quadruple time of flight (LC-MS/MS Q-TOF)
and orthogonal partial least-squares (OPLS) analysis was used to correlate PhIP
reduction to different metabolite profiles of each fraction. In vivo and in vitro
experiments were respectively carried out using zebrafish embryo and Salmonella
Typhimurium (Ames test), to determine whether total HCAs reduction in optimized marinated grilled beef exhibited comparable reduction of toxicity and mutagenicity.
The results of experiment showed that turmeric possessed the signifinatly highest TPC
(172.10 mgGA/dw), TFC (380.7 mgQE/dw), DPPH antioxidant activity (47.35%) and
FRAP (55.79 mgQE/gdw basis) which was followed by curry leaf, torch ginger and
lemon grass. The combination of turmeric with lemon grass (50:50 w/w) showed the
significanyly highest reduction of total HCAs at 94.7%. Using the response optimizer,
the optimal proportion of spices and herbs for reduction of total HCAs was found to
be a combination of turmeric:lemon grass with the proportion of 52.42%:47.57%.
OPLS results indicated that the fraction 5 exhibited remarkable inhibitory activity in
the formation of PhIP. The potential inhibitor compounds in this fraction were
identified as luteolin, curcumin, luteolin 6-C-Glucosyl (Isoorientin), luteolin 6-CPentosyl-
8-C-pentosyl, Pentosyl-8-C-deoxyhexosyl luteolin, apigenin 7-rutinoside,
2''-O-Rhamnosyl isoorientin, Embigenin 2″-(2″-acetylrhamnoside), apigenin 7-
rutinoside-4'-glucoside, luteoin 7-(6″″-acetylollosyl-(1->3)-glucosyl-(1->2)glucoside,
Kaempferol 3-rutinoside-7-sophoroside. The results of experiment also showed that
the mixture of turmeric and lemon grass (52.42%:47.57%) can be used in the diet of
zebrafish without any detrimental effect on liver, kidney, fertility, growth rate and
marinades decreased the mutagenic activity in the marinated grilled samples compared
with those of the unmarinated samples. The results of the mutagenic activity
demonstrated that this optimized marinade formula significantly (p < 0.05) diminished
mutagenicity of grilled beef in bacterial Ames test.
It can be concluded that all selected herbs and spices utilized in this study possess
antioxidant activity which can reduce total HCAs concentration in grilled beef. It is
evidenced that combination of turmeric and lemon grass (52.42%:47.57%) gave
satisfactory results for the maximum reduction of total HCAs and mutagenicity
without any detrimental effect on zebrafish embryo. |
| first_indexed | 2025-11-15T11:38:28Z |
| format | Thesis |
| id | upm-68828 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:39:28Z |
| publishDate | 2017 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-688282025-09-25T07:39:18Z http://psasir.upm.edu.my/id/eprint/68828/ Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef Sepahpour, Shabnam Heterocyclic aromatic amines (HCAs) are an important group of food mutagens and potential carcinogens which are formed during heat processing. Phenolic compounds, ubiquitous in plants are well known for their free radical scavenging activities which can inhibit the formation of HCAs. There is no study which have investigated the effects of different proportions of spices/herbs on the reduction of HCAs in grilled beef. This research has been conducted to determine the antioxidant property of selected herbs and spices, optimize the proportion of their combination to achieve the highest reduction of HCAs, identify the main bioactive inhibitors of HCAs formation and explore the level of mutagenicity and toxicity of marinated grilled beef. Selected herbs and spices (turmeric, curry leaf, lemon grass and torch ginger) were evaluated for their total phenolic compound (TPC), total phenolic content (TFC), DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). The bioactive compounds of the samples were identified using high performance liquid chromatography (HPLC). Nineteen combinations of selected herbs and spices (turmeric, curry leaf, lemon grass and torch ginger) based on a simplex centroid mixture design were used to marinate beef in order to determine the optimal proportion which achieve the highest reduction of HCAs. The results showed that the combination of turmeric and lemon grass exhibited the highest reduction of HCAs. The optimum mixture of crude extract of these herbs was fractionated to determine the main inhibitors of PhIP formation. Six fractions were collected and applied into PhIP model system containing glucose, phenylalanine and creatinine. Liquid chromatography-mass spectrometry quadruple time of flight (LC-MS/MS Q-TOF) and orthogonal partial least-squares (OPLS) analysis was used to correlate PhIP reduction to different metabolite profiles of each fraction. In vivo and in vitro experiments were respectively carried out using zebrafish embryo and Salmonella Typhimurium (Ames test), to determine whether total HCAs reduction in optimized marinated grilled beef exhibited comparable reduction of toxicity and mutagenicity. The results of experiment showed that turmeric possessed the signifinatly highest TPC (172.10 mgGA/dw), TFC (380.7 mgQE/dw), DPPH antioxidant activity (47.35%) and FRAP (55.79 mgQE/gdw basis) which was followed by curry leaf, torch ginger and lemon grass. The combination of turmeric with lemon grass (50:50 w/w) showed the significanyly highest reduction of total HCAs at 94.7%. Using the response optimizer, the optimal proportion of spices and herbs for reduction of total HCAs was found to be a combination of turmeric:lemon grass with the proportion of 52.42%:47.57%. OPLS results indicated that the fraction 5 exhibited remarkable inhibitory activity in the formation of PhIP. The potential inhibitor compounds in this fraction were identified as luteolin, curcumin, luteolin 6-C-Glucosyl (Isoorientin), luteolin 6-CPentosyl- 8-C-pentosyl, Pentosyl-8-C-deoxyhexosyl luteolin, apigenin 7-rutinoside, 2''-O-Rhamnosyl isoorientin, Embigenin 2″-(2″-acetylrhamnoside), apigenin 7- rutinoside-4'-glucoside, luteoin 7-(6″″-acetylollosyl-(1->3)-glucosyl-(1->2)glucoside, Kaempferol 3-rutinoside-7-sophoroside. The results of experiment also showed that the mixture of turmeric and lemon grass (52.42%:47.57%) can be used in the diet of zebrafish without any detrimental effect on liver, kidney, fertility, growth rate and marinades decreased the mutagenic activity in the marinated grilled samples compared with those of the unmarinated samples. The results of the mutagenic activity demonstrated that this optimized marinade formula significantly (p < 0.05) diminished mutagenicity of grilled beef in bacterial Ames test. It can be concluded that all selected herbs and spices utilized in this study possess antioxidant activity which can reduce total HCAs concentration in grilled beef. It is evidenced that combination of turmeric and lemon grass (52.42%:47.57%) gave satisfactory results for the maximum reduction of total HCAs and mutagenicity without any detrimental effect on zebrafish embryo. 2017-05 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/68828/7/FSTM%202018%203%20IR%20edit.pdf Sepahpour, Shabnam (2017) Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef. Doctoral thesis, Universiti Putra Malaysia. http://ethesis.upm.edu.my/id/eprint/10991/ Heterocyclic compounds Aromatic amines Cookery |
| spellingShingle | Heterocyclic compounds Aromatic amines Cookery Sepahpour, Shabnam Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef |
| title | Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef |
| title_full | Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef |
| title_fullStr | Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef |
| title_full_unstemmed | Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef |
| title_short | Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef |
| title_sort | evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef |
| topic | Heterocyclic compounds Aromatic amines Cookery |
| url | http://psasir.upm.edu.my/id/eprint/68828/ http://psasir.upm.edu.my/id/eprint/68828/ http://psasir.upm.edu.my/id/eprint/68828/7/FSTM%202018%203%20IR%20edit.pdf |