Table 4.
Influence of marinating and spices or natural plant additives on HAA concentrations in cooked meat. Concentration changes are presented as given in the publications, i.e., in % or ng/g.
| Additives | Sample Type and Heat Treatment Conditions | Reduction of HAAs Concentration | No Reduction or Increase of HAA Concentration | Reference |
|---|---|---|---|---|
| Marinades | ||||
| Marinade with 1% green tea extract | Pan-fried beef | PhIP reduction from 33.8 to 8.8 and AαC-from 14.7 ng/g to 2.2 |
4,8-DiMeIQx and MeIQx | [122] |
| Green (GT), oolong (OT) and white tea (WT) extracts (1%) |
Grilled chicken drumsticks | IQ, PhIP, AαC, Harman, norharman Reduction 23% (WT), 16–18% for GT and OT |
- | [114] |
| Beer (B) or red wine (RW) marinades | Pan-fried beef | PhIP–88% (B and RW); MeIQx–44% (B) and 33% (RW) AαC-7–77% (B, RW) |
- | [123] |
| Black beer (BB), alcoholic (AB) and nonalcoholic pilsner beer (NAB) marinades |
Charcoal-grilled pork | PhIP reduction from 6.1 ng/g to 1.6 (BB) Trp-P-1 from 5.9 ng/g to 0 ng/g (all marinades); AαC from 1.5 to 0.3 ng/g (BB); 4,8-DiMeIQx from 4.6 ng/g to 0 (BB) |
4,8-DiMeIQx, MeAαC (NAB) | [124] |
| Complex (purchased) marinades based on acerola, oregano and sumac, with many other ingredients |
Barbecued pork chops | Reduction by using each marinade: MeIQx from 1.11 to 0.73 ng/g; 4,8-DiMeIQx from 1.54 ng/g to 0.13 and PhIP from 11.35 to 0.13 ng/g |
Harman and norharman | [125] |
| Spices and natural plant additives | ||||
| Rosemary ethanolic extracts (0.05–0.5%) | Cooked beef patties | MeIQx (92%) and PhIP (85%) | - | [126] |
| Oregano (0.25% and 0.5%) |
Pan-fried ground beef patties | MeIQ (reduction 100%), MeIQx from 7.2 ng/g to 4.6 ng/g; PhIP from 2.3 ng/g to 1 ng/g |
- | [115] |
| Black cumin (1%) | Cooked meatballs (at 250 °C) |
MeIQx reduction from 1.53 ng/g to 0.86 ng/g; PhIP from 2.75 ng/g to 1.50 ng/g |
- | [127] |
| Basil (1%) | Cooked meatballs (at 250 °C) |
MeIQx reduction from 0.63 ng/g to 0.53 ng/g, MeIQ from 0.09 to 0.07 ng/g, 4,8-MeIQx, and PhIP–100% reduction |
- | [116] |
| Turmeric, curry leaf, torch ginger and lemon grass | Grilled beef | Total 9 HAAs (IQ, IQx, MeIQ, MeIQx, 7,8-DiMeIQx, PhIP, Harman, Norharman, AαC) reduction in the range from 21% (curry leaf) to 94.7% (turmeric and lemon grass) (50:50 w/w) |
- | [128] |
| Turmeric powder (0.5%) | Chicken meatballs | Total HAAs reduction by 72% | - | [129] |
| Black pepper (0.5; 1%, 1.5%) |
Fried tilapia fillets |
PhIP and MeIQx (reduction 100% by using 1% pepper) |
MeIQ and norharman |
[130] |
| Sichuan pepper (0.5%; 1%) |
Grilled ground beef patties | PhIP reduction (by using 0.5% pepper) 82%, IQx 61%, MeIQx 28% and 4,8-DiMeIQx 79% |
Harman and norharman | [131] |
| Black pepper, garlic, ginger, onion, paprika (P), and red chilli (0.5%) | Fried beef and chicken meatballs |
IQ, MeIQ,4,8-DiMeIQx, PhIP. Inhibitory efficiency of the 4 HAAs in the range from 43% (onion) to 87% (ginger). |
- | [111] |
| Chilli pepper (0.5%) | Roast beef patties |
PhIP reduction: 68%; Total 8HAAs reduction: 46% |
MeIQx, harman | [132] |
| Garlic (15%); onion (30%) | Pan fried pork (collars, chops) | IQ, MeIQ, MeIQx, 4,8-DiMeIQx, PhIP Total reduction in the range from 21 to 49.5% (onion) and 26–36 (garlic) |
[133] | |
| Beetroot juice (3%) | Meat-protein model system | PhIP reduction 60%, MeIQx 77% and IQ 87% |
- | [134] |
| Cherry tissue (11.5%) | Fried ground beef patties | PhIP reduction in the range from 87–93% | - | [135] |
| Dried apple peel extract (0.1, 0.15 and 0.3%) | Pan fried beef patties | MeIQx reduction 41- 68%; 4,8-DiMeIQx 21–56%; PhIP 60–83% |
- | [136] |
| Pomegranate seed extract (0.5%) |
Beef and chicken meatballs (oven roasted, pan cooked, charcoal-barbecued, deep-fat fried) | The highest reduction: PhIP 68–75%; norharman 24–57%; harman 18–28%; IQ 45–46%; MeIQx 49–57% |
Norharman and harman in beef oven roasted; IQ and MeIQx in chicken oven roasted and pan cooked |
[137] |
| Hawthorns extract (0.5, and 1%) |
Beef and chicken breast oven and pan-cooked | Total amount of 12 HAAs (Q, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) reduced in the range of 12–100% | Harman | [138] |
| Apple skin and olive extracts, onion powder (1 and 3%) |
Ground beef patties-grilled | MeIQx 49–51% and PhIP 51–65% (olive and apple extracts); MeIQx and PhIP 47 and 80.7%, (onion powder) |
MeIQx (by using 1% onion) and PhIP (1% apple skin extract) | [139] |