Publications by authors named "Kanithaporn Puangsombat"
Article Synopsis
- Heterocyclic amines (HCAs) are harmful compounds formed in meats when cooked at high temperatures and are linked to cancer risk.
- The study examined HCA levels in various cooked meat products (beef, chicken, pork, and fish) using different cooking methods like frying and broiling, finding significant variation in HCA content based on cooking conditions.
- Fried bacon had the highest HCA levels at 17.59 ng/g, while well-done meats had 3.5 times more HCAs than medium-rare ones, indicating that cooking method and doneness greatly affect the amount of these mutagens in meat.
Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum).
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- Heterocyclic amines (HCAs) in cooked meats are strong mutagens linked to cancer risks, prompting this study to assess HCAs in ready-to-eat (RTE) meats.
- The research involved analyzing samples bought from a grocery store using solid-phase extraction and HPLC, revealing low levels of primary HCAs like PhIP and MeIQx.
- The study ranked HCA content in various RTE meats, finding rotisserie chicken skin had the highest level, but overall, it concluded that RTE meat consumption presents minimal HCA intake risk, aiding in future risk assessments.
Heterocyclic amines (HCAs) are mutagenic compounds formed during cooking muscle foods at high temperature. Inhibition of HCAs by rosemary extracts were evaluated with beef patties cooked at 191 degrees C (375 degrees F) for 6 min each side and 204 degrees C (400 degrees F) for 5 min each side. Five rosemary extracts extracted with different solvents were used in this study: extract 100W (100% water), 10E (10% ethanol), 20E (20% ethanol), 30E (30% ethanol), and 40E (40% ethanol).
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