Antioxidant spices reduce the formation of heterocyclic amines in fried meat

Heterocyclic aromatic amines (HAs) are mutagenic compounds that are formed during heating of meat and fish. These substances are reaction products of creatine with amino acids and carbohydrates. It is recommended that exposur e to these probable human carcinogens should be minimised. Five heterocycli c aromatic amines which occur in beef were investigated: 2-amino-3-methyl-i midazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethyl-imidazo [4,5-f] quinoline (MeIQ), 2-amino-3,8-dimethyl-imidazo[4,5-f] quinoxaline (MeIQx), 2-amino-3 ,4, 8-trimethyl-imidazo [4,5-f]quinoxaline (4,8DiMeIQx), and 2-amino-1-meth yl-6-phenyl-imidazo[4,5-f]pyridine (PhIP). Clean-up was done by acid-base p artition followed by SPE using blue cotton. HPLC analysis was carried out b y using electrochemical detection for IQ- and IQx-type compounds and fluore scence detection for PhIP. The concentrations of the aromatic amines were a s follows: IQ, 10.2 mu g/kg; MeIQ, 2.46 mu g/kg; MeIQx, 13.2 mu g/kg; 4,8-D iMeIQx, 2.26 mu g/kg; and PhIP, 5.48 mu g/kg. The application of spices (ro semary, thyme sage, garlic, brine) reduced the content of the HAs below 60% of the amount found in the control.