The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems
In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of <i>β</i>-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inh...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/299 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832588411005829120 |
|---|---|
| author | Xiuxiu Liu Wenyu Chen Minghao Sun Xufang Lv Xing Shen Zhongping Chai Maomao Zeng |
| author_facet | Xiuxiu Liu Wenyu Chen Minghao Sun Xufang Lv Xing Shen Zhongping Chai Maomao Zeng |
| author_sort | Xiuxiu Liu |
| collection | DOAJ |
| description | In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of <i>β</i>-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inhibitors in the food industry. The novelty of our research lies in the comprehensive comparative analysis of cumin extracts from different origins, which has not been fully explored in previous studies. We first conducted a quantitative analysis of the total phenol and flavonoid content in cumin extracts from the three origins and evaluated their antioxidant capacities. Subsequently, through simulation experiments, we assessed the inhibitory effects of these extracts on the formation of <i>β</i>-carboline heterocyclic amines and determined their free radical scavenging abilities. To further validate the practical application potential of these extracts, we prepared meat patty samples containing different concentrations of cumin powder, simulating actual processing conditions. The experimental results showed that while the total phenol content in cumin extracts from all origins was similar, averaging around 1.56 mg/g, there was a significant difference in the total flavonoid content, with the highest level observed in the Hetian cumin extract at 6.7 mg/g. Additionally, the Hetian cumin extract demonstrated superior antioxidant capacity, with an FRAP antioxidant activity reaching 21.04 μM TE/g dw, the highest among all samples. Our study also found that the inhibitory effect of cumin extracts on HCA formation was closely related to their free radical scavenging ability, with the Hetian cumin extract showing the strongest scavenging capacity. The addition of cumin powder to meat patties significantly reduced the content of <i>β</i>-carboline heterocyclic amines, particularly at lower cumin concentrations. In summary, our research results highlight the potential of cumin, especially from Hetian, as a natural inhibitor of <i>β</i>-carboline heterocyclic amine formation in processed meats. This study not only provides the food industry with a potential natural additive to improve food safety and quality, but also offers new directions for future research, namely by comparing natural plant extracts from different origins to explore their potential applications in food processing. |
| format | Article |
| id | doaj-art-509ae6fa79b04743b53aea50365b6e41 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-509ae6fa79b04743b53aea50365b6e412025-01-24T13:33:11ZengMDPI AGFoods2304-81582025-01-0114229910.3390/foods14020299The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated SystemsXiuxiu Liu0Wenyu Chen1Minghao Sun2Xufang Lv3Xing Shen4Zhongping Chai5Maomao Zeng6College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaIn this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of <i>β</i>-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inhibitors in the food industry. The novelty of our research lies in the comprehensive comparative analysis of cumin extracts from different origins, which has not been fully explored in previous studies. We first conducted a quantitative analysis of the total phenol and flavonoid content in cumin extracts from the three origins and evaluated their antioxidant capacities. Subsequently, through simulation experiments, we assessed the inhibitory effects of these extracts on the formation of <i>β</i>-carboline heterocyclic amines and determined their free radical scavenging abilities. To further validate the practical application potential of these extracts, we prepared meat patty samples containing different concentrations of cumin powder, simulating actual processing conditions. The experimental results showed that while the total phenol content in cumin extracts from all origins was similar, averaging around 1.56 mg/g, there was a significant difference in the total flavonoid content, with the highest level observed in the Hetian cumin extract at 6.7 mg/g. Additionally, the Hetian cumin extract demonstrated superior antioxidant capacity, with an FRAP antioxidant activity reaching 21.04 μM TE/g dw, the highest among all samples. Our study also found that the inhibitory effect of cumin extracts on HCA formation was closely related to their free radical scavenging ability, with the Hetian cumin extract showing the strongest scavenging capacity. The addition of cumin powder to meat patties significantly reduced the content of <i>β</i>-carboline heterocyclic amines, particularly at lower cumin concentrations. In summary, our research results highlight the potential of cumin, especially from Hetian, as a natural inhibitor of <i>β</i>-carboline heterocyclic amine formation in processed meats. This study not only provides the food industry with a potential natural additive to improve food safety and quality, but also offers new directions for future research, namely by comparing natural plant extracts from different origins to explore their potential applications in food processing.https://www.mdpi.com/2304-8158/14/2/299cuminsmoked meat<i>β</i>-carboline heterocyclic amines |
| spellingShingle | Xiuxiu Liu Wenyu Chen Minghao Sun Xufang Lv Xing Shen Zhongping Chai Maomao Zeng The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems Foods cumin smoked meat <i>β</i>-carboline heterocyclic amines |
| title | The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems |
| title_full | The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems |
| title_fullStr | The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems |
| title_full_unstemmed | The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems |
| title_short | The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems |
| title_sort | effect of cumin on the formation of i β i carboline heterocyclic amines in smoked meat and simulated systems |
| topic | cumin smoked meat <i>β</i>-carboline heterocyclic amines |
| url | https://www.mdpi.com/2304-8158/14/2/299 |
| work_keys_str_mv | AT xiuxiuliu theeffectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT wenyuchen theeffectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT minghaosun theeffectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT xufanglv theeffectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT xingshen theeffectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT zhongpingchai theeffectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT maomaozeng theeffectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT xiuxiuliu effectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT wenyuchen effectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT minghaosun effectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT xufanglv effectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT xingshen effectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT zhongpingchai effectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems AT maomaozeng effectofcuminontheformationofibicarbolineheterocyclicaminesinsmokedmeatandsimulatedsystems |