Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

Article ID	Journal	Published Year	Pages	File Type
10538673	Food Chemistry	2012	9 Pages	PDF

Abstract

âº Rosemary and grape seed extract inhibit the formation of heterocyclic amines (HA). âº The application form of marinades had no effect on the inhibition of HA formation. âº The antioxidant capacity significantly correlated with the reduction of HA content. âº Sensory evaluation of patties marinated with grape seed yielded excellent scores.

Keywords

MeAαC Glu-P-2 Trp-P-2 TEAC assay TEAC Trp-P-1 PhIP HAS AαC Glu-P-1 IQx MeIQ MeIQx 4,8-diMeIQx 7,8-diMeIQx Heterocyclic amines Antioxidant capacity Grape seed extract Rosemary extract Norharman Harman Sensory quality Beef patties