Journal
MEAT SCIENCE
Volume 96, Issue 2, Pages 849-853Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.09.016
Keywords
alpha-Tocopherol; Grill; Beef; HPLC; Heterocyclic amines
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Funding
- Alberta Meat and Livestock Agency (ALMA)
- NSERC
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The effects of tissue antioxidant levels on formation of heterocyclic amines (HAs) and their mutagenicity in grilled lean beef were studied. Meat from 54 feedlot steers fed different levels of vitamin E (340, 690, 1040 and 1740 IU/animal/day) for 120-days was used to provide beef with different levels of antioxidants (alpha-tocopherol). Prevalent HAs were then analyzed by HPLC using UV/Fluorescence detection. Five major HAs were found: 2-amino-3,8-dimethyl-imidazo(4,5-F)Quinoxaline (MeIQx), 2-amino-3,4,7,8-tetramethyl-imidazo(4,5-F)Quinoxaline (TriMelQx), beta-Carboline-9H-Pyrido[3,4-b]indole (Norharmane), 1-Methyl-9H-pyrido[3,4-blindole (Harmane) and 2-amino-1-methyl-6-phenylimidaza(4,5-B)pyridine (PhIP). Total content of HAs in grilled lean beef ranged from 9.57 ng/g to 11.59 ng/g. There was, however, a trend (P = 0.097) found for reduced mutagenicity with increasing tissue levels of alpha-tocopherol. The increasing dietary vitamin E significantly increased the alpha-tocopherol level in lean beef (P < 0.001), but it had no significant (P > 0.05) inhibitory effects on the content of individual and total HAs. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.
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