Mitigação de carcinógenos no preparo de carne bovina: efeito das técnicas culinárias e da condimentação com urucum (Bixa orellana L.)
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Data
2024-04-18
Autores
Gonçalves, Thaís de Moura Neves [UNIFESP]
Orientadores
Domene, Semíramis Martins Álvares [UNIFESP]
Tipo
Tese de doutorado
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Introdução: Aminas heterocíclicas (AHs) e hidrocarbonetos aromáticos policíclicos (HAPs) são contaminantes que podem ser produzidos durante o processamento térmico das carnes. Devido ao seu potencial carcinogênico, estratégias de mitigação têm sido investigadas. Dentre elas, o uso de condimentos ricos em compostos bioativos com atividade antioxidante; contudo, não foram encontrados estudos sobre o efeito do pó de semente de urucum (Bixa orellana L.), fruto da sociobiodiversidade brasileira, na mitigação desses contaminantes. Objetivo: Investigar o efeito da condimentação com pó de semente de urucum na formação de AHs e HAPs em hambúrgueres preparados com carne bovina, grelhados ou preparados como churrasco, em função do tempo de preparo e da concentração do condimento. Métodos: A bixina do pó de semente de urucum foi quantificada por Cromatografia Líquida de Alta Eficiência (CLAE) com detecção de diodos; os compostos fenólicos totais, e a atividade antioxidante pelos métodos ABTS•+, DPPH• e FRAP, por espectrofotometria. Para o preparo dos hambúrgueres um planejamento fatorial completo com duas variáveis em três níveis foi conduzido: concentração do pó de semente de urucum (0; 0,5% e 1%, p/p) e o tempo de preparo (8; 11,5 e 15 minutos para amostras grelhadas; e 14, 22 e 30 minutos para preparadas como churrasco). Extração de fase sólida, seguida por Cromatografia Líquida acoplada à Espectrometria de Massas em Tandem (LC-MS/MS) foi utilizada para a análise de treze AHs. Extração à base de acetonitrila, seguida por CLAE com detecção de fluorescência para a análise de treze HAPs. Resultados: A análise do pó de semente de urucum apresentou os seguintes resultados: 2,08 (0,44) g de bixina 100 g-1 , 8,56 (0,26) mg de fenólicos totais g-1 em equivalentes de ácido gálico, atividade antioxidante entre 30,40 (2,62) e 18,33 (0,66) mg em equivalentes de Trolox, pelos métodos ABTS•+ e DPPH•, respectivamente, e de 17,44 (0,40) mg em equivalentes de sulfato ferroso g-1, pelo método FRAP. Os HAPs não foram detectados em amostras grelhadas, método que também produziu menor concentração do ΣAHs na maioria das condições estudadas (p ≤ 0,05). A formação de AHs e HAPs foi proporcional ao aumento do tempo de cozimento e inversamente proporcional à concentração do pó de sementes de urucum (p ≤ 0,05). Foi observada uma diminuição significativa do ΣAHs nos hambúrgueres condimentados submetidos à ambos os métodos de preparo, e do ΣHAP4, melhor indicador para ocorrência e potencial carcinogênico de HAPs, nas amostras preparadas como churrasco. Essa redução foi particularmente notável com a adição de 1% de pó de sementes de urucum (reduções de até 91 e 58%, respectivamente). Adicionalmente, foi possível desenvolver equações preditivas para a formação do ΣAHs e ΣHAP4 em amostras preparadas como churrasco, método identificado como de maior risco. Conclusão: Nossos achados demonstram que a condimentação com o pó de semente de urucum, e ajustes no tempo e método de preparo podem ser aplicados em cozinhas domésticas, institucionais e comerciais como estratégia para reduzir a exposição alimentar a AHs e HAPs nesta matriz alimentar e garantir maior segurança no consumo de carne bovina.
Introduction: Heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) are contaminants that can be produced during the thermal processing of meats. Due to their carcinogenic potential, mitigation strategies have been investigated. Among them, the use of condiments rich in bioactive compounds with antioxidant activity; despite this, no studies have been found on the effect of annatto seed powder (Bixa orellana L.), a fruit from Brazilian sociobiodiversity, on mitigating these contaminants. Objective: To investigate the effect of annatto seed powder seasoning on the HAs and PAHs formation in pan-fried and charcoal-grilled beef patties, according to cooking time and seasoning concentration. Methods: Bixin from annatto seed powder was quantified by High Performance Liquid Chromatography (HPLC) with diode detection; the total phenolic compounds, and the antioxidant activity estimated by the ABTS•+, DPPH• and FRAP assays, quantified by spectrophotometry. To prepare the beef patties, a factorial design with two variables at three levels was conducted: annatto seed powder concentration (0; 0.5% and 1%, w/w) and the cooking time (8; 11.5 and 15 minutes for pan-fried samples; and 14, 22 and 30 minutes for charcoal-grilled). Solid-phase extraction followed by Liquid Chromatography with Tandem Mass Spectrometry (LC-MS/MS) was used for the analysis of thirteen HAs. Acetonitrile-based extraction, followed by HPLC with fluorescence detection was used to analyze thirteen PAHs. Results: The analysis of annatto seed powder presented the following results: 2.08 (0.44) g of bixin 100 g-1, 8.56 (0.26) mg of total phenolics in gallic acid equivalents g-1, antioxidant activity between 30.40 (2.62) and 18.33 (0.66) mg in Trolox equivalents, by the ABTS•+ and DPPH• assays, respectively, and 17.44 (0.40) mg of ferrous sulfate equivalents g-1, by the FRAP assay. PAHs were not detected in pan-fried samples, a method that also produced fewer ΣHAs concentration in most of the studied conditions (p ≤ 0.05). The formation of HAs and PAHs was proportional to the increase in cooking time and inversely proportional to the concentration of annatto seed powder (p ≤ 0.05). A significant decrease in ΣHAs was observed in seasoned beef patties subjected to both preparation methods, and in ΣPAH4, the most suitable indicator for the occurrence and carcinogenic potential of PAHs, in charcoal-grilled samples. This reduction was particularly notable with the addition level of 1% of annatto seeds powder (reductions of up to 91 and 58%, respectively). Additionally, it was possible to develop predictive equations to formation of ΣHAs and ΣPAH4 in samples prepared as charcoal-grill, identified as the highest risk cooking method. Conclusion: Our findings demonstrate that annatto seed powder seasoning, and adjustments in cooking time and method, can be applied in domestic, institutional and commercial kitchens as a strategy to reduce dietary exposure to HAs and PAHs in this food matrix and provide safety in beef consumption.
Introduction: Heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) are contaminants that can be produced during the thermal processing of meats. Due to their carcinogenic potential, mitigation strategies have been investigated. Among them, the use of condiments rich in bioactive compounds with antioxidant activity; despite this, no studies have been found on the effect of annatto seed powder (Bixa orellana L.), a fruit from Brazilian sociobiodiversity, on mitigating these contaminants. Objective: To investigate the effect of annatto seed powder seasoning on the HAs and PAHs formation in pan-fried and charcoal-grilled beef patties, according to cooking time and seasoning concentration. Methods: Bixin from annatto seed powder was quantified by High Performance Liquid Chromatography (HPLC) with diode detection; the total phenolic compounds, and the antioxidant activity estimated by the ABTS•+, DPPH• and FRAP assays, quantified by spectrophotometry. To prepare the beef patties, a factorial design with two variables at three levels was conducted: annatto seed powder concentration (0; 0.5% and 1%, w/w) and the cooking time (8; 11.5 and 15 minutes for pan-fried samples; and 14, 22 and 30 minutes for charcoal-grilled). Solid-phase extraction followed by Liquid Chromatography with Tandem Mass Spectrometry (LC-MS/MS) was used for the analysis of thirteen HAs. Acetonitrile-based extraction, followed by HPLC with fluorescence detection was used to analyze thirteen PAHs. Results: The analysis of annatto seed powder presented the following results: 2.08 (0.44) g of bixin 100 g-1, 8.56 (0.26) mg of total phenolics in gallic acid equivalents g-1, antioxidant activity between 30.40 (2.62) and 18.33 (0.66) mg in Trolox equivalents, by the ABTS•+ and DPPH• assays, respectively, and 17.44 (0.40) mg of ferrous sulfate equivalents g-1, by the FRAP assay. PAHs were not detected in pan-fried samples, a method that also produced fewer ΣHAs concentration in most of the studied conditions (p ≤ 0.05). The formation of HAs and PAHs was proportional to the increase in cooking time and inversely proportional to the concentration of annatto seed powder (p ≤ 0.05). A significant decrease in ΣHAs was observed in seasoned beef patties subjected to both preparation methods, and in ΣPAH4, the most suitable indicator for the occurrence and carcinogenic potential of PAHs, in charcoal-grilled samples. This reduction was particularly notable with the addition level of 1% of annatto seeds powder (reductions of up to 91 and 58%, respectively). Additionally, it was possible to develop predictive equations to formation of ΣHAs and ΣPAH4 in samples prepared as charcoal-grill, identified as the highest risk cooking method. Conclusion: Our findings demonstrate that annatto seed powder seasoning, and adjustments in cooking time and method, can be applied in domestic, institutional and commercial kitchens as a strategy to reduce dietary exposure to HAs and PAHs in this food matrix and provide safety in beef consumption.
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Citação
GONÇALVES, Thaís de Moura Neves. Mitigação de carcinógenos no preparo de carne bovina: efeito das técnicas culinárias e da condimentação com urucum (Bixa orellana L.). 2024. 213 f. Tese (Doutorado em Nutrição) - Escola Paulista de Medicina, Universidade Federal de São Paulo, São Paulo, 2024