The effect of green tea and olive oil on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia.

摘要

Effect of green tea (GT) and GT with olive oil (OL), as antioxidants, on the formation and mutagenic activity of heterocyclic aromatic amines (HCA) extracted from beef shawerma, grilled chicken and fried beef liver was examined. HCA were extracted by blue rayon, analysed as spiked and unspiked samples with HPLC, and their mutagenic responses assessed by Salmonella Typhimurium 100 in the Ames test. Of particular note, GT and GT+OL augmented HCA measured in beef shawerma and grilled chicken, but total HCA measured in GT+OL were less than that measured ddGT treatment. Both treatments altered the HCA profile, as the imidazoquinoline type HCA became the most abundant. In control and GT+OL fried beef liver no HCA were detected, but Trp-P1 was detected with GT treatment. Generally, the mutagenic response of HCA measured in GT+OL was less than GT in beef shawerma and grilled chicken. However, the mutagenic response of control and 2% GT+OL fried liver was negative. These data suggested that GT concn. used in this study may induce free radical formation during the Maillard reaction due to its pro-oxidative effect, which augmented the HCA formed and their mutagenic responses. In order to optimize both diet safety and quality, more needs to be done to fully understand the risk of HCA in food.