Influence of onion (Allium cepa L.) on genotoxic heterocyclic amine formation and overall mutagenicity in fried hamburger patty

Jaehwan Lee, Dong Hyuk Kim, Han Seung Shin

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

This study examined the effects of cooking temperature and onion (Allium cepa L.) tissue concentrate on heterocyclic amine (HCA) formation in fried ground beef patties. Various amounts of onion tissue (2.0, 5.0, and 10.0%, w/w) were added to the ground beef patties, which were then fried at two different temperatures (190 and 225°C) for lOmin/side. The ground beef patties fried at 190°C and containing 10.0% (w/w) onion showed a 51% decrease in mutagenicity, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MelQx) and 2-amino-l-methyl-6-phenylirnidazo[4,5-b]-pyridine (PhIP) was reduced by 58% and 63%, respectively. For the patties fried at 225°C, total mutagenicity decreased by 35% and 48% with the additions of 5.0 and 10.0% (w/w) onion, respectively, and PhIP formation was reduced 50, 60, and 71% with the additions of 2.0, 5.0, and 10.0% (w/w) onion, respectively.

Original languageEnglish
Pages (from-to)389-393
Number of pages5
JournalKorean Journal of Food Science and Technology
Volume40
Issue number4
StatePublished - 2008

Keywords

  • Hamburger patty
  • Heterocyclic aromatic amine
  • Mutagenicity
  • Onion

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