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Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties

2025-01-01Research article Open access
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dc.contributor.authorGonçalves, Thaís de Moura Neves
dc.contributor.authorBraga, Anna Rafaela Cavalcante
dc.contributor.authorPinto, Edgar
dc.contributor.authorViegas, Olga
dc.contributor.authorMesquita, Leonardo M. de Souza
dc.contributor.authorFerreira, Isabel Maria Pinto Leite Viegas Oliveira
dc.contributor.authorGarcía-Jares, Carmen
dc.contributor.authorDe Rosso, Veridiana Vera
dc.contributor.authorDomene, Semíramis Martins Álvares
dc.contributor.authorPinto, Edgar
dc.date.accessioned2025-11-03T14:57:28Z
dc.date.available2025-11-03T14:57:28Z
dc.date.issued2025-01-01
dc.description.abstractVarious 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).por
dc.identifier.citationde Moura Neves-Gonçalves, T., Pinto, E., Viegas, O., Braga, A. R. C., de Souza Mesquita, L. M., Ferreira, I. M. P. L. V. O., García-Jares, C., De Rosso, V. V., & Domene, S. M. Á. (2025). Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties. Food Chemistry, 462, 141015. https://doi.org/10.1016/j.foodchem.2024.141015
dc.identifier.doi10.1016/j.foodchem.2024.141015
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.22/30739
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationUIDP/50006/2020; 2022.08978.PTDC
dc.relation.hasversionhttps://www.sciencedirect.com/science/article/pii/S0308814624026657?via%3Dihub
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBixaceae
dc.subjectFree radical scavenger
dc.subjectRed meat
dc.subjectCooking
dc.subjectCarcinogens
dc.subjectLiquid chromatography
dc.titleEvaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef pattiespor
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleFood Chemistry
oaire.citation.volume462
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePinto
person.givenNameEdgar
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.orcid0000-0002-8021-4783
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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