Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques

Figures & data

Table 1. The weight losses, total phenolics (GAE) and radical-scavenging activity (RSA) of meatballs cooked by different techniques (mean ± standard error)^a.

Meat type	Cooking techniques	Control			Grape seed extract
		Weight loss	Total phenolics	RSA	Weight loss	Total phenolics	RSA
		(%, w/w)	(mg GAE/kg)	(%)	(%, w/w)	(mg GAE/kg)	(%)
Beef meatballs	Oven roasting	49.95 ± 0.69^a	329.9 ± 13.44^a	23.99 ± 0.05^a	51.04 ± 1.32^a	471.8 ± 15.98^a	37.20 ± 0.13^a
	Pan cooking	32.04 ± 0.82^b	201.2 ± 20.08^b	19.76 ± 0.21^b	31.66 ± 0.41^b	353.6 ± 2.40^b	34.40 ± 1.48^a
	Charcoal-barbecue	52.04 ± 1.61^a	238.2 ± 1.41^b	21.34 ± 0.50^b	50.70 ± 0.69^a	435.9 ± 2.40^a	36.46 ± 0.42^a
	Deep-fat frying	52.43 ± 0.83^a	231.2 ± 6.79^b	16.95 ± 0.01^c	52.88 ± 1.37^a	446.3 ± 22.35^a	36.11 ± 0.66^a
Chicken meatballs	Oven roasting	46.18 ± 0.71^b	325.6 ± 6.93^a	34.54 ± 0.69^a	46.04 ± 0.96^b	502.9 ± 0.57^a	50.11 ± 1.55^ab
	Pan cooking	31.78 ± 0.82^c	244.7 ± 7.64^b	24.95 ± 0.35^b	30.64 ± 0.21^d	434.3 ± 6.01^b	40.88 ± 2.21^ab
	Charcoal-barbecue	52.07 ± 0.34^a	388.7 ± 31.40^a	36.83 ± 0.63^a	53.68 ± 0.81^a	471.0 ± 18.53^ab	49.96 ± 0.83^a
	Deep-fat frying	34.95 ± 1.68^c	230.5 ± 3.39^b	26.55 ± 0.19^b	35.81 ± 0.79^c	382.1 ± 6.22^c	43.73 ± 0.38^b

^a Mean values with different letters are significantly different at P < 0.05

Table 2. Heterocyclic aromatic amines (HCAs) contents of meatballs (ng/g) after cooked by four different techniques (mean ± standard error).

Meat type	Cooking techniques	Treatment	PhIP	Norharman	Harman	IQ	MeIQx	4,8-DiMeIQx	Total HCAs (as IQ)
Beef meatballs	Oven roasting	Control	0.57 ± 0.04	2.65 ± 0.10	1.29 ± 0.08	139.21 ± 10.88	29.55 ± 3.57	nd^b	171.70 ± 7.11
		GSE^a	0.58 ± 0.12	2.63 ± 0.08	1.11 ± 0.09	119.97 ± 10.29	15.04 ± 0.25	nd	138.77 ± 10.63
	Pan cooking	Control	1.11 ± 0.13	3.14 ± 0.39	1.38 ± 0.02	44.65 ± 0.54	nd	nd	50.83 ± 0.86
		GSE	0.39 ± 0.00	2.63 ± 0.08	1.17 ± 0.03	54.48 ± 1.92	9.95 ± 0.67	nd	68.44 ± 2.70
	Charcoal-barbecue	Control	1.23 ± 0.11	6.87 ± 0.20	1.32 ± 0.13	303.06 ± 14.10	35.21 ± 5.87	nd	346.42 ± 7.79
		GSE	0.47 ± 0.04	2.16 ± 0.20	1.19 ± 0.04	104.61 ± 9.18	14.30 ± 2.55	nd	122.16 ± 3.39
	Deep-fat frying	Control	0.69 ± 0.02	1.88 ± 0.08	nd	122.80 ± 3.01	29.72 ± 1.00	nd	153.26 ± 3.85
		GSE	0.28 ± 0.01	2.06 ± 0.10	nd	150.84 ± 5.34	29.65 ± 1.44	nd	181.08 ± 3.80
Chicken meatballs	Oven roasting	Control	1.92 ± 0.02	5.49 ± 0.39	1.20 ± 0.0	58.79 ± 6.86	23.04 ± 0.40	nd	89.69 ± 7.56
		GSE	0.62 ± 0.04	4.02 ± 0.49	2.49 ± 0.12	28.09 ± 2.29	21.69 ± 4.11	nd	56.25 ± 1.16
	Pan cooking	Control	0.75 ± 0.02	4.73 ± 0.02	3.21 ± 0.13	5.53 ± 0.79	6.06 ± 1.53	nd	20.88 ± 2.23
		GSE	0.20 ± 0.01	3.74 ± 0.01	2.73 ± 0.12	28.88 ± 3.01	37.98 ± 6.34	nd	71.75 ± 3.47
	Charcoal- barbecue	Control	0.87 ± 0.15	11.47 ± 0.10	3.42 ± 0.08	55.54 ± 11.43	nd	nd	73.55 ± 11.75
		GSE	0.32 ± 0.04	7.94 ± 0.49	3.05 ± 0.04	43.94 ± 9.11	nd	nd	56.90 ± 9.70
	Deep-fat frying	Control	0.30 ± 0.02	2.26 ± 0.09	nd	7.97 ± 2.86	111.62 ± 8.61	nd	114.67 ± 10.66
		GSE	0.21 ± 0.03	2.45 ± 0.29	nd	8.37 ± 0.66	69.98 ± 5.23	nd	76.51 ± 4.26

^aGrape seed extract; ^bnot detected

Figure 1. HPLC chromatograms of IQ and MeIQx in the beef meatball sample cooked by charcoal-barbecue. Peak identification: (1) IQ and (2) MeIQx (with diode array detector at 254 and 263 nm).

Figure 2. HPLC chromatogram of PhIP, Norharman and Harman in the beef meatball sample cooked by charcoal-barbecue. Peak identification: (4) PhIP, (5) Norharman, and (6) Harman (with fluorescence detector).