Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

• Main Authors: Sepahpour, Shabnam, Selamat, Jinap, Khatib, Alfi, Abdul Manap, Mohd Yazid, Abdul Razis, Ahmad Faizal, Hajeb, Parvaneh
• Format: Article
• Language: English; English
• Published: Taylors & Francis 2018
• Subjects: Q Science (General)
• Online Access: http://irep.iium.edu.my/66739/20/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20_%20SETARA_MyRA.pdf; http://irep.iium.edu.my/66739/19/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20%20SCOPUS.pdf; http://irep.iium.edu.my/66739/; https://www.tandfonline.com/doi/abs/10.1080/19440049.2018.1488085?journalCode=tfac20

Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled bee...