Stan Kubow
McGill University
Canada
Title: Polyphenol-rich apple peel extract inhibits formation of carcinogenic heterocyclic amines in pan fried beef patties
Biography
Biography: Stan Kubow
Abstract
There exists a high risk for colorectal cancer for individuals who frequently eat grilled meat containing elevated levels of heterocyclic amines (HCAs). HCAs are carcinogens formed in meats via the Maillard reaction involving creati(ni)ne, amino acids and sugars. The risk of HCAs exposure could be reduced by adding an ingredient during the cooking of meat to prevent their production. Population studies suggest protection against the development of HCAs-induced colon cancer by high dietary intake of flavonoids, which are found in fruits and vegetables. Dried apple peel (DAPP) is a rich source of flavonoids, which could inhibit HCAs formation in fried meats via antioxidant mechanisms. The efficacy of polyphenol-rich DAPP to inhibit formation of the 3 most abundant HCAs [2-Amino-3,8-dimethylimidazo[4,5f] quinoxaline (MeIQx), 2-amino-1-ethyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and 2-amino-3,4,8-dimethylimidazo [4,5-f] quinoxaline (4,8 DiMeIQx)] during frying of beef patties was assessed after DAPP was applied at 0.1, 0.15 and 0.3% either on the surface of the patties or mixed inside the patty prior to frying. HCAs concentrations decreased (p<0.05) upon both surface and mixed applications of DAPP at all doses. Surface application of 0.3% DAPP showed greater (p<0.05) inhibitory effects on HCA formation by 68% for MeIQx, 56% for 4,8 DiMeIQx and 83% for PhIP as opposed to 41%, 21% and 60% respectively, for the mixed DAPP application of 0.3%. The present results indicate that application of DAPP in meat preparation prior to pan-frying can be a useful approach to minimize the formation of genotoxic HCAs in fried beef patties.