Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats

Abstract Heterocyclic amines (HCAs) are toxic products from the Maillard reaction that form of sugars, amino acids and creatine/creatinine when cooking protein rich food. In this work, commonly consumed meats in Saudi Arabia (camel, beef chicken) were fried under conditions resembling home cooking. The effect marinades made blueberry, raspberry strawberry tested separately on meat at different marinating times (1, 6, 12, 24h, 4 °C) before frying. caused an overall reduction HCAs. decrease was more noticeable with long marination time ≥ 6h. individual HCAs, after 24h marinades, 91–100% for pyridines; 40–67% β-carbolines; 100% quinoxalines, quinolines, α-carbolines ɣ-carbolines, although latter three seldomly detected study. An increase, up to 2 times, formation studied quinoxalines observed every no than 1h. Therefore, longer berry extracts, 6h, recommended over those below (1h).