Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Tengilimoglu-Metin M. M., KIZIL M.

MEAT SCIENCE, vol.134, pp.68-75, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 134
  • Publication Date: 2017
  • Doi Number: 10.1016/j.meatsci.2017.07.018
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.68-75
  • Hacettepe University Affiliated: Yes


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 beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, NO, and 250 degrees C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, A alpha C, MeA alpha C, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49.26 ng/g, and not detectable to 83.06 ng/g, respectively. The inhibitory effects of 0.5 and 1.0% artichoke extracts on total HAAs levels were found to be 6-46% and 25-98% in beef, and 5-975% and 14-95% in chicken breast, respectively. The present study showed that artichoke extracts could mitigate HAA formation especially in oven-roasted beef and chicken breast meat.