Effect of tea polyphenols on the inhibition of heterocyclic aromatic amines in grilled mutton patties
Sha Lei, Liu Susu
Abstract
The inhibitory effects of tea polyphenols (TP) on heterocyclic aromatic amine (HAA) formation in grilled mutton patties at two temperatures (220 and 250°C) were investigated. TP at all the application levels (0.03%–0.5%) significantly increased antioxidant potential of patty samples. At a 0.5% application level, TP reduced the generation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5b] pyridine (PhIP), and 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) at 220°C by 16.7%, 64.7%, and 31.1% (p < .05), respectively. However, at lower TP concentrations (0.03%–0.3%) or at 250°C, higher amounts of HAAs were detected in grilled meat, indicating a complex chemical, temperature-dependent behavior of phenolic compounds. The results suggest that TP at a 0.5% level was a strong antioxidant to mitigate HAA formation in grilled mutton patties at 220°C, but TP was promotive of HAA production under other conditions. Novelty impact statement Heterocyclic aromatic amines formation in grilled mutton patties at 220°C but not at 250°C was significantly inhibited by 0.5% tea polyphenols. The inhibition level reached up to 31% for MeIQx, PhIP, and 4,8-DiMeIQx, which was correlated to phenolic radical scavenging activity. The finding indicates the potential to improve food safety of grilled mutton patties by antioxidative tea extract.