CHICAGO – The addition of rosemary extract to ground beef actually reduces
cancer-causing agents that can form upon cooking, according to a recent study in
the Journal of Food Science, published by the Institute of Food Technologists.
Heterocyclic amines (HCAs) are mutagenic compounds that form when meat and fish
are cooked at high temperaturesespecially meats that are grilled, pan-fried,
broiled, or barbecued. The National Toxicology Program of the U.S. Department of
Health and Human Services categorizes HCAs as human carcinogens that can
increase the risk of certain types of cancers.
Kansas State University researchers Kanithaporn Puangsombat and J. Scott Smith
investigated the idea that reducing the amount of HCAs in meat cooked at high
temperatures would reduce the associated health risks. The study compared five
rosemary extracts with varying concentrations of water and ethanol and their
ability to inhibit HCA formation in cooked beef patties.
Rosemary extracts were isolated with ethanol concentrations ranging from 10
percent to 40 percent
The extracts were added directly onto the ground beef patties and cooked at two
different temperatures: 400F for five minutes each side and 375F for six
minutes each side.
Researchers found that all of the concentrations significantly decreased the
levels of HCAs at both cooking temperatures.
When beef patties were cooked at 400F for five minutes per side, the rosemary
extracted at the lower ethanol concentrations were most effective in inhibiting
HCA formation.
It should be noted that rosemary extracts prepared at these lower ethanol
concentrations contain a mixture of rosmarinic acid, carnosol, and carnosic
acid, and these compounds just may work together in inhibiting HCA formation.
Thus, rosemary extracts may not be the same depending on what solvents are used.
To receive a copy of the study, please contact Jeannie Houchins at
jhouchins@ift.org.
Source: Institute of Food
Technologists