Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques

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dc.authorid0000-0003-2551-4588en_US
dc.contributor.authorKeşkekoğlu, Hasan
dc.contributor.authorÜren, Ali
dc.date.accessioned2021-04-15T06:56:30Z
dc.date.available2021-04-15T06:56:30Z
dc.date.issued2017
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractHeterocyclic aromatic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. The objective of this study was to examine the efficiency of the grape seed extract (GSE) on the formation of HACs in beef and chicken meatballs cooked by four different cooking techniques (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying). Six HCAs; 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 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), 9H-pyrido[3,4-b]indole (norharman), and 1-methyl-9H-pyrido[3,4-b]indole (harman) were measured. In addition, cooking losses, total phenolics, and radical-scavenging activities were determined. In the beef meatballs, the highest inhibitory effects were 69% for norharman, 65% for IQ, 65% for PhIP, and 59% for MeIQx, while in chicken meatballs were 73% for PhIP, 52% for IQ, 37% for MeIQx, and 31% for norharman. Results of this study suggested that addition of GSE can be an important factor in decreasing the levels of total HCAs in charcoal-barbecued beef meatballs (65%) and oven roasted chicken meatballs (37%).
dc.identifier.citationKeşkekoğlu, H., & Üren, A. (2017). Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques. International journal of food properties, 20, 722-734.en_US
dc.identifier.endpage734en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage722en_US
dc.identifier.urihttps://hdl.handle.net/11494/2981
dc.identifier.volume20en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÜren, Ali
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.isversionof10.1080/10942912.2017.1308956en_US
dc.relation.isversionof10.1080/10942912.2017.1308956
dc.relation.isversionof10.1080/10942912.2017.1308956
dc.relation.isversionof10.1080/10942912.2017.1308956
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHeterocyclic aromatic aminesen_US
dc.subjectGrape seed extracten_US
dc.subjectCharcoal-barbecueen_US
dc.subjectCooking techniquesen_US
dc.titleInhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniquesen_US
dc.typeArticle

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