Effect of natural food condiments on carcinogenic/mutagenic heterocyclic amines formation in thermally processed camel meat

Journal Article

Ghfar, Mohammad Rizwan Khan, Mu Naushad, Zeid Abdullah Alothman, Mohammed Saad Algamdi, Ibrahim Hotan Alsohaimi, Ayman Abdul . 2016

• رابط المنشور على الويب: http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12819/abstract
• الوسوم: food condiments, heterocyclic amines, camel meat
• المجلة \ الصحيفة: Journal of Food Processing and Preservation
• رقم العدد: doi:10.1111/jfpp.12819
• رقم الإصدار السنوي: doi:10.1111/jfpp.12819
• الصفحات: doi:10.1111/jfpp.12819

مستخلص المنشور

In the present study, the effect of various natural food condiments (garlic, ginger,
pepper, tomato and onion) on the formation of heterocyclic amines (HAs) in
cooked camel meat was studied. In control sample, the amount of HAs MeIQx,
4,8-DiMeIQx and PhIP were obtained between 2.10 and 5.22 ng/g, while, MeIQ
and IQ were found less than quantification limit. The camel meat cooked with
different food condiments, the HAs were found in lesser amounts. MeIQx, 4,8-
DiMeIQx and PhIP were detected from 0.42 to 2.83 ng/g, however, MeIQ and IQ
were not indentified in any analyzed samples. Consequently, camel meat cooked
by various food condiments illustrates the capability to reduce the HAs formation.
Such information may be elucidated because of the presence of antioxidants
in such condiments which might have pro-oxidative effects with the subsequent
formation of peroxyl radicals or by the scavenging of oxygen or free radicals