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Influence of antioxidants in virgine olive oil on the formation of heterocyclic amines in fried beefburgers.

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Author

  • E Persson
  • G Graziani
  • R Ferrance
  • V Fogliano
  • Kerstin Skog

Summary, in English

An association between the intake of heterocyclic amines (HAs) and the development of cancer has been observed in some epidemiological studies, while in other studies no such correlation has been found. HAs are mutagenic/carcinogenic compounds formed at low levels via the Maillard reaction and a free radical mechanism during cooking of animal tissue. The addition of pure antioxidants or foods containing antioxidants has previously been shown to decrease the amount of HAs formed during cooking. In this study, beefburgers were fried in six different oils: refined olive oil, virgin olive oil, virgin olive oil depleted of phenols, rapeseed oil, virgin olive oil with rosemary extract and refined olive oil with rosemary extract. The content of antioxidative compounds in the virgin olive oil and the rosemary extract was determined. The beefburgers were analysed with regards to 12 different HAs by solid phase extraction and HPLC analysis. MeIQx, 4,8-DiMeIQx, PhIP, Harman and Norharman were detected in all beefburgers fried in the different oils, but the relative amounts varied. Frying in virgin olive oil reduced the formation of HAs compared with refined olive oil. This effect is probably due to the content of phenols in the virgin olive oil. The HA-reducing effect of virgin olive oil decreased during storage, but the addition of rosemary extract may prevent this decrease.

Publishing year

2003

Language

English

Pages

1587-1597

Publication/Series

Food and Chemical Toxicology

Volume

41

Issue

11

Document type

Journal article

Publisher

Elsevier

Topic

  • Pharmacology and Toxicology

Keywords

  • Rapeseed oil
  • Virgin olive oil
  • Rosemary
  • Heterocyclic amines
  • Beefburger
  • Frying
  • Antioxidant

Status

Published

ISBN/ISSN/Other

  • ISSN: 0278-6915