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Influence of antioxidants in virgine olive oil on the formation of heterocyclic amines in fried beefburgers.

Persson, E; Graziani, G; Ferrance, R; Fogliano, V and Skog, Kerstin LU (2003) In Food and Chemical Toxicology 41(11). p.1587-1597
Abstract
An association between the intake of heterocyclic amines (HAs) and the development of cancer has been observed in some epidemiological studies, while in other studies no such correlation has been found. HAs are mutagenic/carcinogenic compounds formed at low levels via the Maillard reaction and a free radical mechanism during cooking of animal tissue. The addition of pure antioxidants or foods containing antioxidants has previously been shown to decrease the amount of HAs formed during cooking. In this study, beefburgers were fried in six different oils: refined olive oil, virgin olive oil, virgin olive oil depleted of phenols, rapeseed oil, virgin olive oil with rosemary extract and refined olive oil with rosemary extract. The content of... (More)
An association between the intake of heterocyclic amines (HAs) and the development of cancer has been observed in some epidemiological studies, while in other studies no such correlation has been found. HAs are mutagenic/carcinogenic compounds formed at low levels via the Maillard reaction and a free radical mechanism during cooking of animal tissue. The addition of pure antioxidants or foods containing antioxidants has previously been shown to decrease the amount of HAs formed during cooking. In this study, beefburgers were fried in six different oils: refined olive oil, virgin olive oil, virgin olive oil depleted of phenols, rapeseed oil, virgin olive oil with rosemary extract and refined olive oil with rosemary extract. The content of antioxidative compounds in the virgin olive oil and the rosemary extract was determined. The beefburgers were analysed with regards to 12 different HAs by solid phase extraction and HPLC analysis. MeIQx, 4,8-DiMeIQx, PhIP, Harman and Norharman were detected in all beefburgers fried in the different oils, but the relative amounts varied. Frying in virgin olive oil reduced the formation of HAs compared with refined olive oil. This effect is probably due to the content of phenols in the virgin olive oil. The HA-reducing effect of virgin olive oil decreased during storage, but the addition of rosemary extract may prevent this decrease. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Rapeseed oil, Virgin olive oil, Rosemary, Heterocyclic amines, Beefburger, Frying, Antioxidant
in
Food and Chemical Toxicology
volume
41
issue
11
pages
1587 - 1597
publisher
Elsevier
external identifiers
  • pmid:12963012
  • wos:000185959100018
  • scopus:0041878945
ISSN
0278-6915
DOI
10.1016/S0278-6915(03)00190-X
language
English
LU publication?
yes
id
3b6374ce-a0a9-4ed8-b4d4-63893e0ea4d0 (old id 127832)
date added to LUP
2007-07-18 11:14:39
date last changed
2017-08-06 04:28:36
@article{3b6374ce-a0a9-4ed8-b4d4-63893e0ea4d0,
  abstract     = {An association between the intake of heterocyclic amines (HAs) and the development of cancer has been observed in some epidemiological studies, while in other studies no such correlation has been found. HAs are mutagenic/carcinogenic compounds formed at low levels via the Maillard reaction and a free radical mechanism during cooking of animal tissue. The addition of pure antioxidants or foods containing antioxidants has previously been shown to decrease the amount of HAs formed during cooking. In this study, beefburgers were fried in six different oils: refined olive oil, virgin olive oil, virgin olive oil depleted of phenols, rapeseed oil, virgin olive oil with rosemary extract and refined olive oil with rosemary extract. The content of antioxidative compounds in the virgin olive oil and the rosemary extract was determined. The beefburgers were analysed with regards to 12 different HAs by solid phase extraction and HPLC analysis. MeIQx, 4,8-DiMeIQx, PhIP, Harman and Norharman were detected in all beefburgers fried in the different oils, but the relative amounts varied. Frying in virgin olive oil reduced the formation of HAs compared with refined olive oil. This effect is probably due to the content of phenols in the virgin olive oil. The HA-reducing effect of virgin olive oil decreased during storage, but the addition of rosemary extract may prevent this decrease.},
  author       = {Persson, E and Graziani, G and Ferrance, R and Fogliano, V and Skog, Kerstin},
  issn         = {0278-6915},
  keyword      = {Rapeseed oil,Virgin olive oil,Rosemary,Heterocyclic amines,Beefburger,Frying,Antioxidant},
  language     = {eng},
  number       = {11},
  pages        = {1587--1597},
  publisher    = {Elsevier},
  series       = {Food and Chemical Toxicology},
  title        = {Influence of antioxidants in virgine olive oil on the formation of heterocyclic amines in fried beefburgers.},
  url          = {http://dx.doi.org/10.1016/S0278-6915(03)00190-X},
  volume       = {41},
  year         = {2003},
}