The effects of different unifloral honeys (buckwheat, clover, and sage), carbohydrates (fructose, glucose, and sucrose), and antioxidants (vitamin E, BHT), and Trolox® (6‐hydroxy‐2,5,7,8‐tetramethylchroman‐2‐carboxylic acid) on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground patties were evaluated. The inhibition of total HAA formation was achieved with buckwheat (55%), clover (52%), and sage (51%); and they also reduced overall mutagenicity 36, 31, and 26%, respectively. The addition of fructose, glucose, or fructose and glucose together, at levels comparable to their occurrence in honey, reduced (p < 0.05) mutagenicity and HAA formation by amounts comparable to that found with honey.
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Shin et al. (2003) studied this question.
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