The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay
Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/17/3874 |
| _version_ | 1827707553251852288 |
|---|---|
| author | Sharina Shamsudin Jinap Selamat Maimunah Sanny Nuzul Noorahya Jambari Rashidah Sukor Sarva Mangala Praveena Alfi Khatib |
| author_facet | Sharina Shamsudin Jinap Selamat Maimunah Sanny Nuzul Noorahya Jambari Rashidah Sukor Sarva Mangala Praveena Alfi Khatib |
| author_sort | Sharina Shamsudin |
| collection | DOAJ |
| description | Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and <i>Apis</i> honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC<sub>50</sub>) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef. |
| first_indexed | 2024-03-10T16:50:12Z |
| format | Article |
| id | doaj.art-d930f909bfe4470b9050a40b7cc7ef80 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T16:50:12Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-d930f909bfe4470b9050a40b7cc7ef802023-11-20T11:21:27ZengMDPI AGMolecules1420-30492020-08-012517387410.3390/molecules25173874The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef SataySharina Shamsudin0Jinap Selamat1Maimunah Sanny2Nuzul Noorahya Jambari3Rashidah Sukor4Sarva Mangala Praveena5Alfi Khatib6Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, MalaysiaFaculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, MalaysiaFaculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, MalaysiaFaculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, MalaysiaFaculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, MalaysiaDepartment of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, MalaysiaPharmacognosy Research Group, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, MalaysiaHeterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and <i>Apis</i> honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC<sub>50</sub>) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.https://www.mdpi.com/1420-3049/25/17/3874heterocyclic amines (HCAs)stingless bee honeygrilled beefbotanical originantioxidant activity (IC<sub>50</sub>)partial least squares (PLS) |
| spellingShingle | Sharina Shamsudin Jinap Selamat Maimunah Sanny Nuzul Noorahya Jambari Rashidah Sukor Sarva Mangala Praveena Alfi Khatib The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay Molecules heterocyclic amines (HCAs) stingless bee honey grilled beef botanical origin antioxidant activity (IC<sub>50</sub>) partial least squares (PLS) |
| title | The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay |
| title_full | The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay |
| title_fullStr | The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay |
| title_full_unstemmed | The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay |
| title_short | The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay |
| title_sort | inhibitory effects of i heterotrigona itama i honey marinades on the formation of carcinogenic heterocyclic amines in grilled beef satay |
| topic | heterocyclic amines (HCAs) stingless bee honey grilled beef botanical origin antioxidant activity (IC<sub>50</sub>) partial least squares (PLS) |
| url | https://www.mdpi.com/1420-3049/25/17/3874 |
| work_keys_str_mv | AT sharinashamsudin theinhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT jinapselamat theinhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT maimunahsanny theinhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT nuzulnoorahyajambari theinhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT rashidahsukor theinhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT sarvamangalapraveena theinhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT alfikhatib theinhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT sharinashamsudin inhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT jinapselamat inhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT maimunahsanny inhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT nuzulnoorahyajambari inhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT rashidahsukor inhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT sarvamangalapraveena inhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay AT alfikhatib inhibitoryeffectsofiheterotrigonaitamaihoneymarinadesontheformationofcarcinogenicheterocyclicaminesingrilledbeefsatay |