Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

This study evaluated the inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on the formation of heterocyclic amines (HAs) in grilled beef patties. The following major HAs were detected and quantified: imidazopyridine (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, PhIP), imidazoquinoxalines (2-amino-3-methyl-3H-imidazo[4,5-f]quinoxaline, IQx; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, MeIOx; 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxaline, 4,8-DiMeIQx) and β-carbolines (9H-pyrido[3,4-b]indole, norharman; 1-methyl-9H-pyrido[3,4-b]indole, harman). The rates of PhIP, IQx, MeIQx and 4,8-DiMeIQx were inhibited significantly by 82%, 61%, 28% and 79%, respectively, in patties treated with a low-concentration of pepper (0.5%), and by 27%, 45%, 44% and ...

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