Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties

Identification and inhibition of mutagenic and carcinogenic heterocyclic amines (HCAs) from pan-roasted beef patties were performed by adding (0.02%) tertiary butyl hydroquinone (TBHQ) and (0.05%) ethanol-extracted nutmeg (ENE) using HPLC and principal component analysis. Ten HCAs, including six pol...

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Bibliographic Details
Published in:Meat science 2023-03, Vol.197, p.109064, Article 109064
Main Authors: Parvin, Rashida, Seo, Jin-kyu, Eom, Jeong-Uk, Ahamed, Zubayed, Yang, Han-Sul
Format: Article
Language:English
Subjects:
Amines - analysis
Animals
Antioxidants - analysis
Antioxidants - pharmacology
Beef patties
Cattle
Cooking
Heterocyclic amine
Heterocyclic Compounds - analysis
Lipids - analysis
Myristica - metabolism
Nutmeg extract
Oxidative stability
pan-roasting
Plant Extracts - pharmacology
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Summary:Identification and inhibition of mutagenic and carcinogenic heterocyclic amines (HCAs) from pan-roasted beef patties were performed by adding (0.02%) tertiary butyl hydroquinone (TBHQ) and (0.05%) ethanol-extracted nutmeg (ENE) using HPLC and principal component analysis. Ten HCAs, including six polar and four non-polar, were assessed. The addition of (0.05%) ENE significantly (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.109064