The Effect of Artichoke Extract on Heterocyclic Aromatic Amine Formation in Meatballs

Authors

  • M. Merve Tengilimoğlu Metin Hacettepe University
  • Mevlüde Kızıl Hacettepe University

Keywords:

Antioxidant, artichoke extract, cooking method, cooking temperature, heterocyclic aromatic amine

Abstract

Aim: The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in meatballs cooked by either pan-frying or oven-roasting. Material and Methods: All meat samples were cooked at three different temperatures (150, 200, and 250 °C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. Results: The total HAA content ranged from 0.2 to 2.48 ng/g. The inhibitory effects of artichoke extracts on total HAAs levels were found to be between 2-83%. Conclusion: The present study showed that artichoke extracts could mitigate HAA formation and inhibitory effects of artichoke extract are concentration-dependent.

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Published

2017-12-19

How to Cite

1.
Tengilimoğlu Metin MM, Kızıl M. The Effect of Artichoke Extract on Heterocyclic Aromatic Amine Formation in Meatballs. Bes Diy Derg [Internet]. 2017 Dec. 19 [cited 2024 Nov. 23];45(3):250-7. Available from: https://beslenmevediyetdergisi.org/index.php/bdd/article/view/43

Issue

Vol. 45 No. 3 (2017)

Section

Research