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http://dx.doi.org/10.5851/kosfa.2011.31.4.563

Inhibitory Effect of Nelumbo nucifera Leaf Extracts on the Formation of Heterocyclic Amines and Mutagenicity during Cooking Beef Steak  

Moon, Seung-Eun (Department of Food Science and Bioechnology and Institute of Lotus Functional Food Ingredient, Dongguk University-Seoul)
Sung, Ji-Hoon (Department of Food Science and Bioechnology and Institute of Lotus Functional Food Ingredient, Dongguk University-Seoul)
Shin, Han-Seung (Department of Food Science and Bioechnology and Institute of Lotus Functional Food Ingredient, Dongguk University-Seoul)
Publication Information
Food Science of Animal Resources / v.31, no.4, 2011 , pp. 563-569 More about this Journal
Abstract
Heterocyclic amines (HCAs) are food mutagens and carcinogens that are found in cooked fish, meat, and protein-rich foods. This study examined the inhibitory effect of marinades containing a Nelumbo nucifera leaf fraction on HCA formation in cooked beef steak. As a result of the Ames assay, cooked beef marinated with the N. nucifera leaf butanol fraction (2.0 g) cooked at $190^{\circ}C$ showed a 61.5% reduction in overall mutagenicity. However, these data revealed no significant difference in mutagenicity in the ethanol, ethyl acetate, or water fractions. Formation of MeIQx (2-amino-3,8 dimethylimidazo[4,5-f]-quinoxalin) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine) was inhibited 60.7-63.5%. Cooked beef marinated with the water fraction of the N. nucifera leaf significantly (p<0.05) reduced the formation of MeIQx, PhIP, and DiMeIQx (2-amino-3,4,8 trimethylimidazo[4,5-f]-quinoxaline) by 65.3, 67.6, and 73.9%, respectively. These results show that marinades containing the N. nucifera leaf fraction could be an alternative method for reducing HCA formation in cooked beef steak.
Keywords
cooked beef steak; heterocyclic amines; mutagenicity; Nelumbo nucifera leaf; food safety;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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