Author(s):
Gonçalves, Thaís de Moura Neves ; Braga, Anna Rafaela Cavalcante ; Pinto, Edgar ; Viegas, Olga ; Mesquita, Leonardo M. de Souza ; Ferreira, Isabel Maria Pinto Leite Viegas Oliveira ; García-Jares, Carmen ; De Rosso, Veridiana Vera ; Domene, Semíramis Martins Álvares ; Pinto, Edgar
Date: 2025
Persistent ID: http://hdl.handle.net/10400.22/30739
Origin: Repositório Científico do Instituto Politécnico do Porto
Subject(s): Bixaceae; Free radical scavenger; Red meat; Cooking; Carcinogens; Liquid chromatography
Description
Various strategies are being explored to reduce the formation of undesirable compounds during the thermal processing of foods. This study investigates the impact of incorporating annatto seed powder (Bixa orellana L.) into beef patties to reduce the formation of heterocyclic amines (HAs) during charcoal-grilling and pan-frying. A three-level full factorial design was used to assess the effect of both annatto seed powder concentration and cooking times on HAs formation. The results showed that HA formation increased with longer cooking times and decreased with higher concentrations of annatto seed powder. A significant reduction in HA content was observed in both charcoal-grilled and pan-fried beef patties when annatto seed powder was added, with a particularly notable 91 % reduction at the 1 % addition level. These findings demonstrate that the addition of annatto seed powder is a highly effective strategy for reducing HA formation in beef patties. Chemical compounds studied in this article: 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (PubChem CID: 62275); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (PubChem CID: 104739); 2amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (PubChem CID: 104855); 2-amino-1-methyl-6phenylimidazo[4,5-b]pyridine (PhIP) (PubChem CID: 1530); 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (TrpP-1) (PubChem CID: 5284474); 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) (PubChem CID: 5284476); 2-amino-9H-pyrido[2,3-b]indole (A α (MeA α C) (PubChem CID: 62805); 2-amino-3-methyl-9H-pyrido[2,3-b]indole C) (PubChem CID: 62244); Bixin (PubChem CID: 5281226).
