Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties.

The research explored the effect of tomato, carrot, and lettuce extracts on the formation of heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) in beef patties during roasting and in vitro digestion. Carrot extract had strongest inhibitory effects on HAAs and AGEs formation, reducing total free HAAs (21.01 %), free AGEs (12.29 %), bound HAAs (28.20 %), and bound AGEs (9.65 %), relative to the control sample (P < 0.05). Carrot extract inhibited the formation of free AαC, Norharman, and CML, as well as bound 7,8-DiMeIQx, Glu-P-2, Harman, Norharman, and CEL (P < 0.05). Consumption of lettuce with roasted beef patties increased intestinal exposure to total HAAs, while tomato and carrot extracts had no significant effect on intestinal total HAAs exposure. However, three vegetable extracts increased intestinal exposure to total AGEs. Molecular docking revealed that β-carotene inhibited the formation of bound HAAs and AGEs by competing with creatine for TYR-1783, with MTCA for TYR-1783 and LYS-2025, and with THCA for LYS-2025, ALA-2029, and TYR-1783 on bovine myosin. These results offer insights into controlling hazardous compound formation in roasted meat products.