Efeito de marinados sobre a formação aminas heterocíclicas em carnes cozidas em diferentes utensílios culinários

Abstract

Meat is a source of high biological value proteins, B vitamins, minerals among other nutrientes. However, substances known to be potentially carcinogenic, such as heterocyclic aromatic amines (AAH) and are formed during their cooking process. Marinating pre-baking meat with foods containing antioxidant properties has shown positive effects in reducing the formation of these compounds. The objective of this study was to investigate the effect of the addition of grape leaves (Vitis Labrusca L.), a co-product of the grape harvest, which has been highlighted in the literature because it presents numerous health benefits in marinade containing lemon and herbs, and the use of different cooking utensils in the formation of AAH in cooked meats. They were prepared marinated with leaves, herbs and lemon (F.E.L.), herbs and lemon (E.L.) and only with the leaf of the vine (F.). Analyzes of antioxidant activity and total phenolic compounds were carried out for marinades. After the application of the marinades in the steaks and their cooking, in aluminum pan, stainless steel and iron, the formation of TBARS and the identification and quantification of AAH by High Performance Liquid Chromatography were evaluated. It was observed in the DPPH analysis that E.L. marinade presented better antioxidant capacity, both in aqueous and ethanolic extracts. In ABTS, the best result was the association of F. to E.L. in aqueous extract. As for the total phenol content, the E.L. marinade presented the highest concentration. F.E.L. was the one that exerted less formation of malondialdeído, reducing the lipid peroxidation. Already in the analysis of AAH, the three amines analyzed were identified and quantified, being the highest level for amine MeIQ (2-amino-3,4-dimethylimdazo [4,5-f] quinoline) in iron pan. In general, all marinades reduced AAH formation, especially vine leaf which inhibited amine formation by 30.78%, this shows that ingredients commonly used to marinate meats are effective strategies. As well as F. presents promising results regarding its use in cooking preparations.