Table 1.
Concentration of heterocyclic amines (ng/g) in beef patties with or without RTE fried at 160 °C and 220 °C
| Temperatures | Norharman | Harman | Trp-P-2 | PhIP | Trp-P-1 | AαC | MeAαC | 7,8-DiMeIQx | Other HCAs | |
|---|---|---|---|---|---|---|---|---|---|---|
| 160 °C | Control | 0.53 ± 0.28 | 0.40 ± 0.14 | nd | 1.85 ± 0.98 | nd | 0.59 ± 0.21 | 1.10 ± 0.91 | nd | nd |
| RTE | 0.48 ± 0.28 | 0.46 ± 0.02 | nd | 0.18 ± 0.04 | nd | nd | nd | nd | nd | |
| Significance | ns | ns | * | - | - | |||||
| 220 °C | Control | 5.75 ± 0.46 | 5.54 ± 0.51 | 1.09 ± 0.42 | 28.05 ± 3.32 | 3.35 ± 0.63 | 0.73 ± 0.13 | 0.60 ± 0.14 | 0.52 ± 0.01 | nd |
| RTE | 3.42 ± 0.59 | 3.79 ± 0.02 | 0.27 ± 0.05 | 14.0 ± 3.10 | 1.84 ± 0.47 | 0.64 ± 0.05 | 0.66 ± 0.40 | nd | nd | |
| Significance | * | * | ** | *** | ** | ns | ns | - | ||
RTE = Rosa rugosa tea extract; Control = without RTE; ns = not significant (p > 0.05); nd= not detected; * = significant (p < 0.05); ** = significant (p < 0.01); *** = significant (p < 0.001); - = Means were not compared for significance difference; Results are presented as the mean ± SD of triplicate analyses.