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Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast

Busquets, Rosa ; Puignou, Lluis ; Galceran, Maria Teresa and Skog, Kerstin LU (2006) In Journal of Agricultural and Food Chemistry 54(21). p.8376-8384
Abstract
Genotoxic heterocyclic amines (HAs) are formed via the Maillard reaction and free radical reaction mechanisms when meat or fish is cooked at usual cooking conditions. In this paper, the effect of the addition of red wine was tested to study if it interferes in HA formation. Fried chicken breast was the food item chosen, and three different red wines, characterized in terms of grape varieties, free amino acids, antioxidant properties, and metallic composition, were used to marinate meat prior to the heating process. Unmarinated samples and samples marinated with an ethanol-water mixture provided reference HA levels. The frying experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HA... (More)
Genotoxic heterocyclic amines (HAs) are formed via the Maillard reaction and free radical reaction mechanisms when meat or fish is cooked at usual cooking conditions. In this paper, the effect of the addition of red wine was tested to study if it interferes in HA formation. Fried chicken breast was the food item chosen, and three different red wines, characterized in terms of grape varieties, free amino acids, antioxidant properties, and metallic composition, were used to marinate meat prior to the heating process. Unmarinated samples and samples marinated with an ethanol-water mixture provided reference HA levels. The frying experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HA content using solid-phase extraction and LCMS/MS. DMIP, PhIP, MeIQx, 4,8-DiMeIQx, IFP, TMIP, harman, and norharman were identified in fried chicken breast. Red wine marinades were found to reduce the formation of some of the HAs formed. PhIP, with a reduction of up to 88%, was the most minimized amine, although the formation of harman was enhanced. (Less)
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
heterocyclic amines, fried chicken, wine marinades
in
Journal of Agricultural and Food Chemistry
volume
54
issue
21
pages
8376 - 8384
publisher
The American Chemical Society (ACS)
external identifiers
  • wos:000241157800061
  • scopus:33751215852
ISSN
0021-8561
DOI
10.1021/jf0616311
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
id
1562f281-0b0d-4438-953b-1e0f489bbf8c (old id 388411)
date added to LUP
2016-04-01 12:05:16
date last changed
2021-05-25 02:45:46
@article{1562f281-0b0d-4438-953b-1e0f489bbf8c,
  abstract     = {Genotoxic heterocyclic amines (HAs) are formed via the Maillard reaction and free radical reaction mechanisms when meat or fish is cooked at usual cooking conditions. In this paper, the effect of the addition of red wine was tested to study if it interferes in HA formation. Fried chicken breast was the food item chosen, and three different red wines, characterized in terms of grape varieties, free amino acids, antioxidant properties, and metallic composition, were used to marinate meat prior to the heating process. Unmarinated samples and samples marinated with an ethanol-water mixture provided reference HA levels. The frying experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HA content using solid-phase extraction and LCMS/MS. DMIP, PhIP, MeIQx, 4,8-DiMeIQx, IFP, TMIP, harman, and norharman were identified in fried chicken breast. Red wine marinades were found to reduce the formation of some of the HAs formed. PhIP, with a reduction of up to 88%, was the most minimized amine, although the formation of harman was enhanced.},
  author       = {Busquets, Rosa and Puignou, Lluis and Galceran, Maria Teresa and Skog, Kerstin},
  issn         = {0021-8561},
  language     = {eng},
  number       = {21},
  pages        = {8376--8384},
  publisher    = {The American Chemical Society (ACS)},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast},
  url          = {http://dx.doi.org/10.1021/jf0616311},
  doi          = {10.1021/jf0616311},
  volume       = {54},
  year         = {2006},
}