Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay

Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are cooking toxicants that have been associated with elevated malignancy risk due to consumption of grilled red meat. They are simultaneously generated in satay due to high temperature grilling process. The objectives of this stu...

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Main Author:	Ahmad Kamal, Nor Hasyimah
Format:	Thesis
Language:	English
Published:	2020
Subjects:	Marinades Cooking (Beef) Food - Effect of heat on
Online Access:	http://psasir.upm.edu.my/id/eprint/104800/1/NOR%20HASYIMAH%20-%20IR.pdf
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spelling	my-upm-ir.1048002023-10-05T07:58:05Z Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay 2020-12 Ahmad Kamal, Nor Hasyimah Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are cooking toxicants that have been associated with elevated malignancy risk due to consumption of grilled red meat. They are simultaneously generated in satay due to high temperature grilling process. The objectives of this study were: a) To determine the effects of temperature on simultaneous formation of PAHs and HCAs in gas-grilled beef satay, b) To evaluate the effects of honey-spices marination on simultaneous formation of PAHs and HCAs. Unmarinated samples were used as control. Fifteen PAHs were determined using high performance liquid chromatography with fluorescence detection method (HPLC-FLD) and nine HCAs were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS) with gradient programme. Solid-phase extraction (SPE) method was used for sample clean-up. The natural precursors in raw beef satay samples were analysed to reflect on the formations of PAHs (fats) and HCAs (free amino acids, sugars, and creatinine). For the first objective, beef satay were grilled at 150°C, 200°C, 250°C, 300°C, 350°C. The lowest concentrations of PAHs and HCAs were significantly (P<0.05) generated at 150°C as the formation of PAHs and HCAs increased simultaneously with temperatures. Benzo[a]pyrene were detected in all samples and increased markedly at 300°C and 350°C. The sums of 4 PAHs (PAH4) in marinated beef satay at 300°C and 350°C exceeded maximum level in Commission Regulation (EU) 2015/1125. Significant reductions of polar and non-polar HCAs, except 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were detected in marinated beef satay across all temperatures. The second objective of this study used two different honey-spices (Apis mellifera honey-spices and Trigona sp.honey-spices) marinades at grilling temperature of 150°C, 250°C, and 350°C. The formation of PAHs (marinated beef satay) and HCAs (control) were the highest (P<0.05) at 350°C. The most prominent PAHs were phenanthrene (24.61–84.36 ng/g) and fluoranthene (10.00–36.52 ng/g) while HCA was 9H-pyrido[4,3-b]indole (2.67–393.89 ng/g). Both honey-spices marinations significantly (P<0.05) reduced naphthalene, fluorene, and pyrene (PAHs), and 2-amino-9H-pyrido[2,3-b]indole, 1-methyl-9H-pyrido[4,3-b]indole, and 9H-pyrido-[4,3-b]indole (HCAs) in gas-grilled beef satay across all temperatures. However, 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) were not detected in any marinated samples. Partial least squares regression (PLSR) revealed significant positive correlations among precursors (raw beef satay samples) with PAHs and HCAs, respectively. Overall, it is concluded that overall formation of fifteen PAHs and nine HCAs simultaneously in gas-grilled beef satay samples increased with grilling temperatures. Formation of PAHs revealed inverse quantitative profiles in contrast with HCAs in marinated beef satay. Honey-spices marination prior to grilling reduced the formation of HCAs; on the contrary, do not present the same effect in the production of PAHs in grilled beef satay. Marinades Cooking (Beef) Food - Effect of heat on 2020-12 Thesis http://psasir.upm.edu.my/id/eprint/104800/ http://psasir.upm.edu.my/id/eprint/104800/1/NOR%20HASYIMAH%20-%20IR.pdf text en public masters Universiti Putra Malaysia Marinades Cooking (Beef) Food - Effect of heat on Selamat, Jinap
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Selamat, Jinap
topic	Marinades Cooking (Beef) Food - Effect of heat on
spellingShingle	Marinades Cooking (Beef) Food - Effect of heat on Ahmad Kamal, Nor Hasyimah Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
description	Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are cooking toxicants that have been associated with elevated malignancy risk due to consumption of grilled red meat. They are simultaneously generated in satay due to high temperature grilling process. The objectives of this study were: a) To determine the effects of temperature on simultaneous formation of PAHs and HCAs in gas-grilled beef satay, b) To evaluate the effects of honey-spices marination on simultaneous formation of PAHs and HCAs. Unmarinated samples were used as control. Fifteen PAHs were determined using high performance liquid chromatography with fluorescence detection method (HPLC-FLD) and nine HCAs were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS) with gradient programme. Solid-phase extraction (SPE) method was used for sample clean-up. The natural precursors in raw beef satay samples were analysed to reflect on the formations of PAHs (fats) and HCAs (free amino acids, sugars, and creatinine). For the first objective, beef satay were grilled at 150°C, 200°C, 250°C, 300°C, 350°C. The lowest concentrations of PAHs and HCAs were significantly (P<0.05) generated at 150°C as the formation of PAHs and HCAs increased simultaneously with temperatures. Benzo[a]pyrene were detected in all samples and increased markedly at 300°C and 350°C. The sums of 4 PAHs (PAH4) in marinated beef satay at 300°C and 350°C exceeded maximum level in Commission Regulation (EU) 2015/1125. Significant reductions of polar and non-polar HCAs, except 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were detected in marinated beef satay across all temperatures. The second objective of this study used two different honey-spices (Apis mellifera honey-spices and Trigona sp.honey-spices) marinades at grilling temperature of 150°C, 250°C, and 350°C. The formation of PAHs (marinated beef satay) and HCAs (control) were the highest (P<0.05) at 350°C. The most prominent PAHs were phenanthrene (24.61–84.36 ng/g) and fluoranthene (10.00–36.52 ng/g) while HCA was 9H-pyrido[4,3-b]indole (2.67–393.89 ng/g). Both honey-spices marinations significantly (P<0.05) reduced naphthalene, fluorene, and pyrene (PAHs), and 2-amino-9H-pyrido[2,3-b]indole, 1-methyl-9H-pyrido[4,3-b]indole, and 9H-pyrido-[4,3-b]indole (HCAs) in gas-grilled beef satay across all temperatures. However, 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) were not detected in any marinated samples. Partial least squares regression (PLSR) revealed significant positive correlations among precursors (raw beef satay samples) with PAHs and HCAs, respectively. Overall, it is concluded that overall formation of fifteen PAHs and nine HCAs simultaneously in gas-grilled beef satay samples increased with grilling temperatures. Formation of PAHs revealed inverse quantitative profiles in contrast with HCAs in marinated beef satay. Honey-spices marination prior to grilling reduced the formation of HCAs; on the contrary, do not present the same effect in the production of PAHs in grilled beef satay.
format	Thesis
qualification_level	Master's degree
author	Ahmad Kamal, Nor Hasyimah
author_facet	Ahmad Kamal, Nor Hasyimah
author_sort	Ahmad Kamal, Nor Hasyimah
title	Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
title_short	Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
title_full	Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
title_fullStr	Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
title_full_unstemmed	Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
title_sort	formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
granting_institution	Universiti Putra Malaysia
publishDate	2020
url	http://psasir.upm.edu.my/id/eprint/104800/1/NOR%20HASYIMAH%20-%20IR.pdf
_version_	1783725855152799744

Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay

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