Effect of Red Wine Marinades on the Formation of Heterocyclic Amines in Fried Chicken Breast

2006 ◽  
Vol 54 (21) ◽  
pp. 8376-8384 ◽  
Author(s):  
Rosa Busquets ◽  
Lluís Puignou ◽  
Maria Teresa Galceran ◽  
Kerstin Skog
Keyword(s):  
Red Wine ◽  
Heterocyclic Amines ◽  
Chicken Breast

scholarly journals Optimized HPLC Method for Analysis of Polar and Nonpolar Heterocyclic Amines in Cooked Meat Products

2009 ◽  
Vol 92 (3) ◽  
pp. 715-724 ◽  
Author(s):  
Monika Gibis
Keyword(s):  
Solid Phase ◽  
Detection System ◽  
Meat Products ◽  
Standard Addition ◽  
Reversed Phase ◽  
Hplc Method ◽  
Heterocyclic Amines ◽  
Chicken Breast ◽  
Phase Gradient ◽  
Meat Samples

Abstract A simple, precise, and specific column high-performance liquid chromatographic (HPLC) method with UV absorption diode array and fluorescence detection has been developed by optimizing a previously described method for the simultaneous quantification of 15 polar and nonpolar heterocyclic amines (HAs) in fried meat products. The HPLC determination could be improved due to the application of a silica-based reversed-phase column with octadecyl groups (TSK-gel<sup/> Super ODS) and a particle size of 2 m. The separation of HAs in the complex meat matrix was performed with a 21 min mobile phase gradient. The method was validated for instrumental precision, repeatability, and selectivity and compared with a previously published method. After liquid adsorption of the basic sample mixture on diatomaceous earth, HAs were extracted with ethyl acetate. For cleanup, solid-phase extraction (silica propylsulfonic acid and octadecyl cartridges) and different washing steps were applied. Both nonpolar and polar HAs were determined in one fraction. The calibration curves of all HAs were linear for the applied detection system (correlation coefficient = 0.9900.995). The recoveries, with the exception of 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2), were between 42 and 98 from meat samples spiked in a range of 1.5 to 3.3 ng/g for fluorescence-active and 4.3 to 8 ng/g for UV-active HAs. For quantification of HAs, the standard addition method was used for adjustment of different characteristics of HAs in the extraction. In fried meat samples (chicken breast and beef patties), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline(4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), norharmane, and harmane were found in a concentration range of 0.02 to 14.3 ng/g.

scholarly journals Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 616 ◽  
Author(s):  
Monika Gibis ◽  
Myriam Loeffler
Keyword(s):  
Linear Correlation ◽  
Sensory Analysis ◽  
Reducing Sugars ◽  
Heterocyclic Amines ◽  
Molar Ratio ◽  
Chicken Breast ◽  
Low Concentrations ◽  
Significant Linear Correlation ◽  
Oil Emulsions ◽  
Chicken Patties

The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5–9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.–1.1 ng/g). The concentrations of two co-mutagenic β-carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p < 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5–1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28–34% and 39%, respectively.

scholarly journals Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1547
Author(s):  
Dániel Pleva ◽  
Katalin Lányi ◽  
Kitti Dóra Monori ◽  
Péter Laczay
Keyword(s):  
High Temperature ◽  
Heterocyclic Amines ◽  
Chicken Breast ◽  
Body Parts ◽  
Heterocyclic Amine ◽  
Treatment Conditions

Heterocyclic amines (HCAs) carcinogenicity is known since the 1970′s, but the exact way of their formation is still unclear. During these examinations different body parts (breast filet with and without skin, thigh filet without skin and full wing with skin) of chickens from the same Ross 308 strain were analyzed after grilling with the combination of 3-3 temperature and duration levels (150-180-210 °C and 2.5-5-10 min per side). Five different kinds of heterocyclic amines (HAR, NOR, MeIQx, 4,8-DiMeIQx and PhIP) were detected by HLPC-MS/MS. The results obtained from the present study confirm that, in general, the higher the temperature and longer the duration of the grilling the more HCAs will be generated. Grilling of chicken thigh without bones and skin resulted in lower amounts of HCAs generated in comparison to the grilling of chicken breast without skin. The presence of skin on the chicken breast increased the amounts of HCAs formed, especially if grilling was performed at high temperature for longer duration, especially at 210 °C for 10 min. In case of grilling the chicken wings, the amounts of HCAs formed were lower than observed in the breast.

scholarly journals Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 412 ◽  
Author(s):  
Dániel Pleva ◽  
Katalin Lányi ◽  
Lívia Darnay ◽  
Péter Laczay
Keyword(s):  
Regression Analysis ◽  
Linear Regression Analysis ◽  
Visual Observation ◽  
Heterocyclic Amines ◽  
Chicken Breast ◽  
Heterocyclic Amine ◽  
Color Analysis ◽  
Full Sample ◽  
Color Changes ◽  
Predictive Correlation

In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of the HCAs formed during grilling was measured by a validated LC–MS/MS method, whereas the color changes were determined either instrumentally or by visual observation. In general, higher temperatures and longer heat treatment times resulted in a more substantial HCA formation, especially on the surface of the samples and in the skin, where the total levels reached 746 ng/g. Results of regression analysis demonstrate a strong correlation (r > 0.7) between the HCA content of the grilled chicken breast and the L* and a* values indicating the significance of brightness and the red parameter of the color scale, respectively. In the case of open grilling, the skinless breast samples showed correlation (r > 0.7) between the HCA content and the color analysis results in both the full sample and the crust, respectively. Breast samples with skin exhibited the same level of correlation when they were grilled closed. In the case of open grilling the breast with skin, and closed-grilling the skinless breast, the linear regression analysis yielded a weaker correlation (0.7 > r > 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers and the HCA formation during grilling of chicken breast as a function of time and temperature depending on the type of grilling and the presence of skin.

Element and redox homeostasis in rats after red wine consumption

2011 ◽  
Vol 49 (05) ◽  
Author(s):  
K Szentmihályi ◽  
Z May ◽  
H Fébel ◽  
G Bekő ◽  
A Blázovics
Keyword(s):  
Red Wine ◽  
Redox Homeostasis ◽  
Wine Consumption

Red wine increases SHBG production by HepG2 cells

2014 ◽  
Author(s):  
Cristina Saez Lopez ◽  
Rafael Simo ◽  
Cristina Hernandez ◽  
David Martinez Selva
Keyword(s):  
Hepg2 Cells ◽  
Red Wine

Red wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage

2012 ◽  
Vol 2 (10) ◽  
pp. 351
Author(s):  
Fu-Chao Liu ◽  
Huang-Ping Yu
Keyword(s):  
Intracellular Signaling ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Neutrophil Function ◽  
Protective Effects ◽  
Organ Function ◽  
Mitogen Activated Protein ◽  
Ros Formation ◽  
Anti Inflammatory ◽  
And Control

Resveratrol, is a polyphenol that can be extracted from grapes and red wine, possess potential anti-inflammatory effects, which would result in the reduction of cytokine production, the alteration of the expression of adhesion molecule molecules, and the inhibition of neutrophil function. Resveratrol might also act as an antioxidant, anti-aging, and control of cell cycle and apoptosis. Resveratrol has been shown to have protective effects for patients in shock-like states. Such protective phenomenon is reported to be implicated in a variety of intracellular signaling pathways including the regulation of the mitogen-activated protein kinases (MAPK)/ hemeoxygenase-1 (HO-1) pathway, activates estrogen receptor (ER), and the mediation of pro-inflammatory cytokines, reactive oxygen species (ROS) formation and reactive. Moreover, through anti-inflammatory effects and antioxidant properties, the resveratrol is believed to maintain organ function following trauma-hemorrhage.Key words: resveratrol, anti-inflammatory, trauma-hemorrhage.

Sign in / Sign up

Export Citation Format

Share Document