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Inhibitory Effect of Nelumbo nucifera Leaf Extracts on the Formation of Heterocyclic Amines and Mutagenicity during Cooking Beef Steak
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 Title & Authors
Inhibitory Effect of Nelumbo nucifera Leaf Extracts on the Formation of Heterocyclic Amines and Mutagenicity during Cooking Beef Steak
Moon, Seung-Eun; Sung, Ji-Hoon; Shin, Han-Seung;
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Heterocyclic amines (HCAs) are food mutagens and carcinogens that are found in cooked fish, meat, and protein-rich foods. This study examined the inhibitory effect of marinades containing a Nelumbo nucifera leaf fraction on HCA formation in cooked beef steak. As a result of the Ames assay, cooked beef marinated with the N. nucifera leaf butanol fraction (2.0 g) cooked at showed a 61.5% reduction in overall mutagenicity. However, these data revealed no significant difference in mutagenicity in the ethanol, ethyl acetate, or water fractions. Formation of MeIQx (2-amino-3,8 dimethylimidazo[4,5-f]-quinoxalin) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine) was inhibited 60.7-63.5%. Cooked beef marinated with the water fraction of the N. nucifera leaf significantly (p<0.05) reduced the formation of MeIQx, PhIP, and DiMeIQx (2-amino-3,4,8 trimethylimidazo[4,5-f]-quinoxaline) by 65.3, 67.6, and 73.9%, respectively. These results show that marinades containing the N. nucifera leaf fraction could be an alternative method for reducing HCA formation in cooked beef steak.
cooked beef steak;heterocyclic amines;mutagenicity;Nelumbo nucifera leaf;food safety;
 Cited by
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