Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote comutagenic amines

Khan, M. Rizwan, Busquets, Rosa, Naushad, Mu and Puignou, Lluis (2019) Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote comutagenic amines. Food Additives and Contaminants Part A, 36(3), pp. 385-395. ISSN (print) 1944-0049

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Abstract

Heterocyclic amines (HCAs) are foodborne carcinogens which formation is highly dependent on cooking conditions. HCAs have been commonly quantified in food items prepared with simple procedures. This approach is suitable for elucidating HCAs’ formation, but it reflects partially the contamination in consumed food. In the current investigation, the generation of HCAs has been investigated in fried beef items prepared with elaborated cooking recipes, and their occurrence has been compared with control beef fried without the addition of other ingredients than oil. The food recipes that included a variety of food ingredients had lower yields of mutagenic HCAs (≥ 47% reduction, with individual HCA levels ranging between 0.01 and 2.22 ng/g) with respect to the control beef. In contrast, the co-mutagens norharman and harman were formed generally at greater levels (up to 3 times the contamination in the control fried beef) in the items prepared including greater variety of ingredients.

Item Type: Article
Additional Information: This work was supported by the Spanish Ministry of Economy and Competitiveness [grant numbers CTQ-2015-63968-C2-1-P and AGL2003-03100] and King Saud University [RG-1437-004].
Research Area: Cancer studies
Chemistry
Faculty, School or Research Centre: Faculty of Science, Engineering and Computing
Faculty of Science, Engineering and Computing > School of Life Sciences, Pharmacy and Chemistry
Depositing User: Rosa Busquets
Date Deposited: 21 Feb 2019 09:28
Last Modified: 26 Feb 2020 03:05
DOI: https://doi.org/10.1080/19440049.2019.1571286
URI: http://eprints.kingston.ac.uk/id/eprint/42600

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