Premium
Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground‐beef Patties
Author(s) -
Shin H.S.,
Strasburg G.M.,
Ustunol Z.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08247.x
Subject(s) - chemistry , fructose , food science , sucrose , trolox , vitamin c , amine gas treating , antioxidant , biochemistry , organic chemistry , antioxidant capacity
The effects of different unifloral honeys (buckwheat, clover, and sage), carbohydrates (fructose, glucose, and sucrose), and antioxidants (vitamin E, BHT), and Trolox® (6‐hydroxy‐2,5,7,8‐tetramethylchroman‐2‐carboxylic acid) on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground patties were evaluated. The inhibition of total HAA formation was achieved with buckwheat (55%), clover (52%), and sage (51%); and they also reduced overall mutagenicity 36, 31, and 26%, respectively. The addition of fructose, glucose, or fructose and glucose together, at levels comparable to their occurrence in honey, reduced (p < 0.05) mutagenicity and HAA formation by amounts comparable to that found with honey.