Journal of Food Processing & Technology

Polyphenol-rich apple peel extract inhibits formation of carcinogenic heterocyclic amines in pan fried beef patties

2^nd International Conference on Food Safety and Regulatory Measures

June 06-08, 2016 London,UK

Stan Kubow

McGill University, Canada

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

There exists a high risk for colorectal cancer for individuals who frequently eat grilled meat containing elevated levels of heterocyclic amines (HCAs). HCAs are carcinogens formed in meats via the Maillard reaction involving creati(ni)ne, amino acids and sugars. The risk of HCAs exposure could be reduced by adding an ingredient during the cooking of meat to prevent their production. Population studies suggest protection against the development of HCAs-induced colon cancer by high dietary intake of flavonoids, which are found in fruits and vegetables. Dried apple peel (DAPP) is a rich source of flavonoids, which could inhibit HCAs formation in fried meats via antioxidant mechanisms. The efficacy of polyphenol-rich DAPP to inhibit formation of the 3 most abundant HCAs [2-Amino-3,8-dimethylimidazo[4,5f] quinoxaline (MeIQx), 2-amino-1-ethyl- 6-phenylimidazo [4,5-b] pyridine (PhIP) and 2-amino-3,4,8-dimethylimidazo [4,5-f] quinoxaline (4,8 DiMeIQx)] during frying of beef patties was assessed after DAPP was applied at 0.1, 0.15 and 0.3% either on the surface of the patties or mixed inside the patty prior to frying. HCAs concentrations decreased (p<0.05) upon both surface and mixed applications of DAPP at all doses. Surface application of 0.3% DAPP showed greater (p<0.05) inhibitory effects on HCA formation by 68% for MeIQx, 56% for 4,8 DiMeIQx and 83% for PhIP as opposed to 41%, 21% and 60% respectively, for the mixed DAPP application of 0.3%. The present results indicate that application of DAPP in meat preparation prior to pan-frying can be a useful approach to minimize the formation of genotoxic HCAs in fried beef patties.

Biography :

Stan Kubow is an Associate Professor at Dietetics and Human Nutrition at McGill University. He has 107 peer-reviewed research publications in clinical and human population studies, animal models and cell culture examining the impact of foods, nutrients and phytochemicals on a variety of disease outcomes. He is the Editorial Board Member of Nutrition and Medicine Journal, Journal of Nutrition and Metabolism and Journal of Lipids. Ten PhD and 29 MSc students have graduated under his supervision. His current research activities study the impact of nutritional interventions against the metabolic syndrome, gut and lung inflammatory diseases, and environmental toxicants.

Email: stankubow@gmail.com