Köftelerde Enginar Ekstraktının Heterosiklik Aromatik Aminlerin Oluşumu Üzerine Etkisi

Amaç: Farklı düzeylerde eklenen enginar ekstraktının (%0, 0.5 ve 1.0) tavada veya fırında pişirilen köftelerde heterosiklik aromatik aminlerin (HAA) oluşumunu azaltıcı etkisinin incelenmesidir. Gereç ve Yöntem: Köfteler, üç farklı sıcaklıkta (150, 200 ve 250°C) pişirilmiş ve 12 HAA (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8 DiMeIQx, PhIP, harman, norharman, A?C, MeA?C ve Trp-P-2) açısından değerlendirilmiştir. Bulgular: Köftelerin toplam HAA içerikleri 0.2 ile 2.48 ng/g aralığında saptanmıştır. Enginar ekstraktının toplam HAA düzeyleri üzerine azaltıcı etkisi %2-83 olarak saptanmıştır. Sonuç: Bu çalışma enginar ekstraktının HAA oluşumunu azaltabileceğini ve inhibitör etkisinin konsantrasyona bağlı olarak değiştiğini göstermiştir

The Effect of Artichoke Extract on Heterocyclic Aromatic Amine Formation in Meatballs

Aim: The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in meatballs cooked by either pan-frying or oven-roasting. Material and Methods: All meat samples were cooked at three different temperatures (150, 200, and 250 °C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. Results: The total HAA content ranged from 0.2 to 2.48 ng/g. The inhibitory effects of artichoke extracts on total HAAs levels were found to be between 2-83%. Conclusion: The present study showed that artichoke extracts could mitigate HAA formation and inhibitory effects of artichoke extract are concentration-dependent


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